Dinner

Cheeseburger Soup Recipe

ByRita Bennet November 10, 2025November 10, 2025

Introduction

Cheeseburger Soup is a comforting and hearty dish that combines all the flavors of a classic cheeseburger in a creamy, savory bowl. Perfect for chilly days, this soup is easy to make and sure to satisfy your cravings for something warm and cheesy.

The image shows two white bowls filled with creamy soup that has a mix of small pieces of ground meat, diced potatoes, and thin carrot slices, garnished with chopped green onions scattered on top. Each bowl has two crispy golden brown onion rings resting on the soup surface, adding a crunchy texture contrast. A spoon is placed inside the bowl on the right, partially submerged in the soup. Nearby, a small white plate holds extra chopped green onions against a white marbled background, with a dark purple napkin partially under the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 pound ground beef
4 tablespoons butter, divided

3/4 cup chopped onion
3/4 cup shredded carrots

3/4 cup diced celery
1 teaspoon dried basil

1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth

1/4 cup all-purpose flour
8 to 16 ounces Velveeta, cubed
1-1/2 cups whole milk

3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Optional: Onion rings and thinly sliced green onions

Instructions

Step 1: In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, about 6 to 8 minutes. Drain excess fat and remove beef from the pan.
Step 2: In the same saucepan, melt 1 tablespoon of butter over medium heat. Add chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes. Sauté until the vegetables are tender, approximately 10 minutes.

Step 3: Add the cubed potatoes, chicken broth, and cooked ground beef to the saucepan. Bring the mixture to a boil, then reduce heat and simmer, covered, for 10 to 12 minutes or until potatoes are tender.
Step 4: While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Stir in the flour and cook, stirring constantly until bubbly, about 3 to 5 minutes.
Step 5: Gradually add the butter and flour mixture to the soup, stirring constantly. Bring the soup to a boil and cook while stirring for 2 minutes to thicken.

Step 6: Lower the heat to low. Stir in the cubed Velveeta cheese, whole milk, salt, and pepper. Cook until the cheese melts completely.
Step 7: Remove the soup from heat and blend in the sour cream until smooth. Serve warm, garnished with optional onion rings and thinly sliced green onions if desired.

Tips & Variations

For a richer flavor, use sharp cheddar cheese instead of Velveeta, but melt it slowly to avoid curdling.

Try adding cooked bacon bits for an extra smoky taste.
Use low-sodium chicken broth to control the saltiness.
Substitute half-and-half for whole milk if you prefer a creamier soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent scorching. If the soup thickens too much after cooling, add a splash of milk or broth when reheating to restore the desired consistency.

How to Serve

A white pot with orange handles is filled with creamy thick soup that has small pieces of orange, green, and white vegetables mixed throughout. A woman's hand holds a white spoon inside the pot, slightly lifting the soup, showing its smooth and rich texture. The pot sits on a folded light-colored cloth over a white marbled surface. The lighting highlights the warm and comforting look of the soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese instead of Velveeta?

Yes, you can use other melty cheeses like sharp cheddar or Colby Jack. Just be sure to add them slowly over low heat to prevent the cheese from becoming grainy or separating.

Is this soup freezer-friendly?

Due to the dairy content, freezing is not recommended as the texture of the soup and cheese may change. It’s best enjoyed fresh or within a few days refrigerated.

Rita Bennet