This cheeseburger soup is the kind of recipe I reach for when I want the comfort of a burger without the fuss of the grill. It hits the familiar savory notes—seasoned ground beef, tender potatoes, and a creamy, cheesy broth that tastes like a hot bowl of nostalgia. It’s straightforward to make, forgiving if you’re multitasking, and finishes in about the time it takes to peel and dice potatoes.
I like this version because it’s practical: pantry-friendly ingredients, a simple roux for body, and Velveeta for reliably smooth melting and that classic diner-style cheese flavor. The method separates the meat/veg stage from the milk-cheese stage so you end up with a silky texture instead of a grainy one. Little steps like draining excess grease and tempering the milk make a noticeable difference.
Below I’ve written the ingredients and the exact steps you need to follow, plus tips for substitutions, common mistakes to avoid, and how to store and reheat leftovers so the soup stays as good as the first bowl. Read through once, gather your tools, and you’ll be ladling this out in no time.
The Ingredient Lineup
Ingredients
- 1 pounds ground beef — the meaty base and primary protein; browns to build flavor.
- ¾ cup onion, finely diced — adds sweetness and aromatic depth.
- ¼ cup carrots, finely diced — small dice for texture and a touch of sweetness.
- ½ teaspoon dried basil — a subtle herb note that lifts the broth.
- ½ teaspoon dried parsley flakes — mild garnish flavor; adds color and balance.
- 4 Tablespoons butter, divided — used for browning and for the flour paste (roux) to thicken.
- 2 cans chicken broth, 14.5 oz each — the liquid backbone; use low-sodium if you prefer control over salt.
- 4 cups Yukon gold potatoes, diced and peeled — hold texture well and add body to the soup.
- ¼ cup all-purpose flour — combined with butter to form the thickening paste.
- 2 cups Velveeta cheese (16 oz) — melts smoothly and creates the signature cheeseburger soup creaminess.
- 1 ½ cups milk — thins and enriches the roux; contributes to the final soup consistency.
- ¼ teaspoon pepper — freshly cracked is best for subtle heat.
- ½ teaspoon salt — brings flavors forward; adjust to taste.
- ¼ cup sour cream — stirred in at the end for tang and extra creaminess.
Cheeseburger Soup: How It’s Done
- In a large pan over medium-high heat, heat 1 tablespoon of the butter. Add the ground beef, finely diced onion, finely diced carrots, dried basil, and dried parsley. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are tender.
- Drain off any excess grease from the pan and return the meat-vegetable mixture to the pan.
- Add both cans of chicken broth (14.5 oz each) and the diced, peeled Yukon Gold potatoes to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10–12 minutes or until the potatoes are tender.
- While the potatoes are cooking, melt the remaining butter in a small saucepan over medium heat. Add the all-purpose flour and whisk continuously to form a smooth paste.
- Slowly whisk the milk into the flour-butter paste until the mixture is smooth and slightly thickened.
- When the potatoes are tender, stir the milk mixture into the soup until fully incorporated.
- Add the Velveeta cheese, salt, and pepper to the soup. Cook over low heat, stirring frequently, until the cheese is completely melted and the soup is smooth.
- Remove the soup from the heat and stir in the sour cream until combined. Serve immediately.
What You’ll Love About This Recipe
This soup delivers familiar comfort without complicated techniques. The browned beef and sautéed aromatics create a real burger-like base, while the potato chunks add substance so you’re not looking for a side. The roux-plus-milk step gives the broth body without making it heavy or gloopy. Because the cheese melts into a warm milk base, you get a silky bowl every time.
It’s also easy to scale. Make it for a weeknight meal or double it for a potluck. Leftovers reheat well (more on that below), and the flavors even deepen after a day in the fridge. If you want to make it ahead, hold off on the sour cream until reheating to keep the texture bright.
Allergy-Friendly Substitutes
Here are practical swap options if you need to avoid dairy, gluten, or beef. These keep the spirit of the recipe while acknowledging common allergies.
- Dairy-free — Replace the butter with a neutral oil, use a gluten-free flour blend for the roux, swap milk for an unsweetened, neutral plant milk (oat or cashew are best for creaminess), and replace Velveeta with a dairy-free processed cheese alternative designed for melting. Stir in a dairy-free sour cream alternative at the end.
- Gluten-free — Use a gluten-free 1:1 flour blend in place of the all-purpose flour. Ensure any processed cheese or broth you use is labeled gluten-free.
- Lower sodium — Use low-sodium chicken broth and reduce or omit added salt; taste and adjust at the end after the cheese melts because some processed cheeses are salty.
- Beef-free — Substitute ground turkey or a plant-based ground “meat” for the beef. Brown it the same way; note that flavor will be leaner with turkey, so you may want an extra pinch of salt or umami (like a small splash of Worcestershire sauce, if tolerated).
Before You Start: Equipment
A short list of tools will make the process smooth:
- Large sauté pan or skillet with lid — for browning the beef and simmering the soup.
- Small saucepan — to make the butter-flour paste and whisk in the milk.
- Wooden spoon or sturdy spatula — to break up beef while browning.
- Whisk — helpful when making the roux and ensuring a lump-free milk mixture.
- Knife and cutting board — for dicing onions, carrots, and peeling/dicing potatoes.
Mistakes That Ruin Cheeseburger Soup
A few avoidable missteps can throw off texture or flavor. Keep these in mind:
- Skipping grease drainage — if you don’t drain excess fat after browning the beef, the soup can become greasy and flat. Drain, then return the meat to the pan.
- Adding cheese to high heat — melt the cheese over low heat. High heat can cause separation and a grainy texture.
- Rushing the roux — not cooking the flour-butter mixture briefly can leave a raw flour taste. Whisk until smooth and slightly thickened before adding milk.
- Adding cold milk too fast — pour milk slowly into the roux and whisk continuously to avoid lumps. If it does lump, whisk vigorously or strain before adding to the soup.
- Overcooking potatoes — simmer just until fork-tender. Overcooked potatoes break down and make the soup starchy and heavy.
Variations by Season
Winter
In colder months, make this heartier: add a cup of frozen corn when you stir in the milk, or toss in chopped celery with the onions for extra depth. A dash of smoked paprika or a small handful of grated sharp cheddar in place of part of the Velveeta will add a cozy, smoky note.
Spring & Summer
Keep it lighter by using less cheese and adding fresh chopped chives and a squeeze of lemon when serving to brighten the bowl. Replace some potatoes with diced zucchini for a lighter texture and faster cooking time.
Fall
Try stirring in a tablespoon of Dijon mustard with the sour cream for a tangy fall twist. Roasted red peppers or caramelized onions folded in at the end bring a sweet-savory balance that pairs well with autumn meals.
Chef’s Notes
Little adjustments make a big difference. Use Yukon Gold potatoes as specified: they hold their shape and have a buttery mouthfeel that complements the cheese. If you choose a different potato, watch cooking times—starchy potatoes crumble faster.
Velveeta is called for because it melts consistently. If you prefer real cheddar, grate it fresh and melt it slowly over very low heat, and expect a slightly different texture. Always taste before adding the final salt; processed cheeses often bring enough saltiness on their own.
Storage & Reheat Guide
Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in portion-sized containers for up to 2 months. Note: dairy-heavy soups can change texture when frozen; they’re still delicious but may separate slightly.
Reheating from refrigerated: warm gently on the stovetop over low heat, stirring often. Add a splash of milk if the soup looks too thick or if it has tightened up in the fridge. If reheating from frozen, thaw overnight in the fridge first, then reheat slowly on the stovetop.
Avoid microwave reheating at full power. If you must use a microwave, heat in 30–45 second bursts, stirring between intervals so the cheese and milk re-emulsify evenly.
FAQ
Can I make this in a slow cooker? Yes. Brown the beef and sauté the vegetables first, then transfer to a slow cooker with broth and potatoes and cook on low for 4–5 hours. Make the roux and cheese mixture toward the end and stir it in during the last 30–45 minutes so the cheese melts smoothly.
Can I use less Velveeta or a different cheese? You can substitute some or all Velveeta with a melty cheese like American or a mix of mild cheddar and a little cream cheese for stability. If using only cheddar, melt it very gently to avoid graininess.
My roux thickened too fast—what now? Whisk in more milk a little at a time over low heat until you reach the desired consistency. If the roux lumps, a fine mesh strainer can remove clumps before adding it to the soup.
Is there a vegetarian version? Replace the ground beef with a plant-based ground product and use vegetable broth in place of chicken broth. Follow the same method; consider adding smoked paprika or soy sauce for extra umami.
Hungry for More?
If you liked this bowl, try pairing it with a crisp green salad or warm crusty bread for dunking. Bookmark this recipe—it’s one I make on busy nights and when friends drop by unexpectedly. If you want other comfort-soup ideas, I have variations with bacon, mushroom, and loaded baked potato bases that follow a similar, easy formula.
Cheeseburger Soup
Ingredients
Ingredients
- 1 poundsground beef
- 3/4 cuponionfinely diced
- 1/4 cupcarrotsfinely diced
- 1/2 teaspoondried basil
- 1/2 teaspoondried parsley flakes
- 4 Tablespoonsbutterdivided
- 2 cans chicken broth14.5 oz each
- 4 cupsYukon gold potatoesdiced and peeled
- 1/4 cupall-purpose flour
- 2 cupsVelveeta cheese 16 oz
- 1 1/2 cupsmilk
- 1/4 teaspoonpepper
- 1/2 teaspoonsalt
- 1/4 cupsour cream
Instructions
Instructions
- In a large pan over medium-high heat, heat 1 tablespoon of the butter. Add the ground beef, finely diced onion, finely diced carrots, dried basil, and dried parsley. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are tender.
- Drain off any excess grease from the pan and return the meat-vegetable mixture to the pan.
- Add both cans of chicken broth (14.5 oz each) and the diced, peeled Yukon Gold potatoes to the pan. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10–12 minutes or until the potatoes are tender.
- While the potatoes are cooking, melt the remaining butter in a small saucepan over medium heat. Add the all-purpose flour and whisk continuously to form a smooth paste.
- Slowly whisk the milk into the flour-butter paste until the mixture is smooth and slightly thickened.
- When the potatoes are tender, stir the milk mixture into the soup until fully incorporated.
- Add the Velveeta cheese, salt, and pepper to the soup. Cook over low heat, stirring frequently, until the cheese is completely melted and the soup is smooth.
- Remove the soup from the heat and stir in the sour cream until combined. Serve immediately.
Equipment
- Large Pan
- Small Saucepan
- Whisk
- Spoon
