Cheeseburger Soup

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If you love the flavors of a classic cheeseburger but want something warm and cozy for a chilly night, this Award-Winning Cheeseburger Soup is exactly what you need. It’s a rich, creamy, and hearty soup packed with ground beef, tender potatoes, shredded carrots, and melted cheese—essentially a cheeseburger in a bowl.

This soup has become a fan favorite, and for good reason. The combination of savory beef, creamy broth, and bold cheesy goodness makes it one of the most comforting meals you can make. Whether you’re cooking for your family, meal-prepping for the week, or just craving a soul-warming bowl of goodness, this soup never disappoints.

Why You’ll Love This Recipe

• Rich and hearty with chunks of ground beef, potatoes, and carrots in every bite.
• Creamy and cheesy thanks to melted Velveeta or cheddar cheese.
• Easy to make with simple, pantry-friendly ingredients.
• Perfect for meal prep since it reheats beautifully.
• A great family-friendly meal that both kids and adults will love.

Key Ingredients

• Ground Beef – Adds a rich, meaty flavor and hearty texture. Use lean ground beef to keep the soup from becoming too greasy.
• Onion, Carrots, and Celery – These vegetables add depth to the broth and balance out the richness of the cheese.
• Dried Basil and Parsley Flakes – Enhance the flavor with a subtle herbaceous touch.
• Butter – Used for sautéing the vegetables and thickening the soup.
• Chicken Broth – Serves as the flavorful base of the soup.
• Potatoes – Make the soup heartier and provide a soft, creamy texture. Russet or Yukon Gold potatoes work best.
• All-Purpose Flour – Helps to thicken the soup to the perfect consistency.
• Velveeta or Cheddar Cheese – Velveeta melts smoothly for a creamy finish, but shredded cheddar cheese is a great alternative for a sharper flavor.
• Milk – Adds creaminess to the broth.
• Salt and Pepper – Essential for seasoning and bringing out the flavors of the other ingredients.
• Sour Cream – Gives the soup a tangy, creamy finish.

How to Make Cheeseburger Soup

Step 1: Brown the Beef

In a large pot or Dutch oven, cook the ground beef over medium heat until browned and fully cooked. Drain any excess grease and set the beef aside.

Step 2: Sauté the Vegetables

In the same pot, melt one tablespoon of butter. Add the chopped onion, shredded carrots, celery, dried basil, and parsley flakes. Cook until the vegetables are tender, about five minutes.

Step 3: Simmer the Soup

Pour in the chicken broth and add the diced potatoes and cooked beef. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 to 12 minutes, or until the potatoes are fork-tender.

Step 4: Make the Roux

In a separate small skillet, melt the remaining three tablespoons of butter over medium heat. Stir in the flour and cook for two to three minutes, whisking constantly until the mixture becomes bubbly and golden.

Step 5: Thicken the Soup

Slowly whisk the roux into the soup, stirring well to incorporate it. Bring the soup back to a boil and continue stirring for about two minutes, allowing it to thicken. Reduce the heat to low.

Step 6: Add the Cheese and Milk

Stir in the cubed Velveeta or shredded cheddar cheese, along with the milk. Continue to stir until the cheese is completely melted and the soup is creamy.

Step 7: Finish with Sour Cream

Remove the pot from heat and stir in the sour cream. This will add a tangy richness and make the soup extra creamy.

Step 8: Serve and Enjoy

Ladle the soup into bowls and garnish with your favorite toppings. Serve with crusty bread or a side of toasted hamburger buns for a fun cheeseburger-inspired meal.

Tips for the Best Cheeseburger Soup

• Use lean ground beef to avoid excess grease. If using a fattier ground beef, drain off the excess fat after browning to keep the soup from becoming too oily.
• Russet potatoes hold their shape well in soups, but Yukon Gold potatoes are also a great option if you prefer a creamier texture. Avoid overcooking the potatoes, as they can become too soft and fall apart.
• Velveeta creates a smooth, creamy broth, but if you prefer real cheese, use freshly shredded cheddar or Colby Jack. Be sure to stir constantly when melting the cheese to prevent it from clumping.
• To prevent the sour cream from curdling, remove the soup from heat before adding it. Stir it in slowly to ensure a smooth, creamy consistency.
• If you like a little spice, add a pinch of red pepper flakes or a dash of hot sauce for an extra kick.

Variations and Customizations

• Switch up the protein by using ground turkey, ground chicken, or even crumbled Italian sausage.
• Add extra vegetables like mushrooms, bell peppers, or zucchini for more texture and flavor.
• Stir in crumbled bacon for a smoky, bacon cheeseburger twist.
• Make it gluten-free by substituting the all-purpose flour with cornstarch or a gluten-free flour blend.
• For a thicker soup, mash some of the potatoes before serving.

Serving Suggestions

This soup is filling on its own but pairs well with a variety of sides.

• Toasted garlic bread or a classic dinner roll makes a perfect accompaniment.
• Toppings like extra shredded cheese, crumbled bacon, diced pickles, or crispy bun croutons add texture and even more cheeseburger flavor.
• A side salad with a tangy vinaigrette can help balance out the richness of the soup.

How to Store and Reheat

• Store leftovers in an airtight container in the refrigerator for up to four days.
• Reheat gently on the stovetop over low heat, stirring frequently to prevent separation. If the soup has thickened too much, add a splash of milk or chicken broth to loosen it.
• This soup can be frozen, but because of the dairy content, the texture may change slightly upon reheating. To freeze, let the soup cool completely, then transfer it to a freezer-safe container. Leave out the potatoes if planning to freeze, as they can become mushy. When ready to serve, thaw in the refrigerator overnight and reheat slowly on the stove, stirring frequently.

Frequently Asked Questions

Can I make this soup in a slow cooker?

Yes! Brown the ground beef first, then add it to a slow cooker with the broth, potatoes, vegetables, and seasonings. Cook on low for six to eight hours or high for three to four hours. Stir in the cheese, milk, and sour cream during the last 30 minutes of cooking.

Can I use different types of cheese?

Absolutely. Shredded sharp cheddar, Colby Jack, or smoked gouda all work well. Avoid pre-shredded cheese, as it contains anti-caking agents that prevent it from melting smoothly.

How can I make this soup thicker?

For a thicker soup, increase the flour slightly when making the roux. You can also mash some of the potatoes or stir in an extra tablespoon of cream cheese for added richness.

Can I add more vegetables?

Yes! Mushrooms, bell peppers, or even frozen peas can be added for extra texture and flavor.

Final Thoughts

This Award-Winning Cheeseburger Soup is the perfect blend of rich, cheesy, and hearty flavors. Whether you’re making it for a weeknight meal, a gathering with friends, or just to enjoy on a cold day, this soup is guaranteed to be a hit.

With its creamy base, savory beef, and tender vegetables, it’s everything you love about a cheeseburger—transformed into a warm, satisfying bowl of comfort.

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