Cheeseburger Soup Recipe

Cheeseburger Soup is a rich, comforting, and hearty dish that brings all the delicious flavors of a cheeseburger into a cozy, creamy soup. Packed with tender ground beef, savory vegetables, and creamy Velveeta cheese, this soup is perfect for chilly days or when you’re craving a comforting, one-pot meal.

Topped with a dollop of sour cream, it’s the ultimate comfort food that’s easy to make and even easier to enjoy. Whether you’re serving it for dinner or as a cozy lunch, this Cheeseburger Soup will quickly become a family favorite!

Cheeseburger Soup Recipe

Ingredients:

1/2 lb ground beef

4 tablespoons butter, divided

1 small white onion, chopped

2 medium carrots, shredded

2 ribs celery, diced

1 teaspoon dried parsley

1/2 teaspoon garlic powder

4 cups potatoes, peeled and cubed

3 cups chicken broth

1/4 cup all-purpose flour

3 cups Velveeta, shredded

1 1/2 cups whole milk

1/2 cup sour cream

Kosher salt and freshly ground black pepper, to taste

Instructions:

In a large pot over medium heat, season ground beef and brown until no longer pink, about 8 minutes. Drain, if needed, and remove beef to a plate. Set aside.

In same pot, melt remaining butter. Add onion, carrots, celery, parsley, and garlic powder, and cook until tender, stirring occasionally about 10 minutes. Add flour and cook 1 minute more.

Add potatoes, ground beef, and broth and bring to a boil. Reduce heat and let simmer, covered, until potatoes are tender, about 10 minutes.

Reduce heat to low and stir in cheese and milk and season to taste with salt and pepper. Continue stirring until cheese has melted.

Remove from heat and stir in sour cream. Serve and enjoy!

Notes:

Ground Beef:

You can use lean ground beef (at least 80% lean) to reduce the fat content, or opt for a fattier cut (like 85% or 90% lean) for extra flavor. If you’re using a higher-fat ground beef, be sure to drain the excess fat after browning it.

For a different flavor, you can also use ground turkey or ground chicken, though they may result in a slightly lighter taste.

Cheese:

Velveeta is commonly used for its creamy texture and smooth melt, but if you prefer a more natural cheese, you can substitute with cheddar cheese (about 2 ½ to 3 cups shredded). Keep in mind that cheddar may not melt as smoothly, so stirring frequently will be necessary.

For a more complex flavor, try adding a bit of shredded mozzarella or a blend of cheeses along with the Velveeta.

Potatoes:

The potatoes are essential for providing the soup with a hearty texture. Russet potatoes work best as they break down slightly and thicken the soup, but you can also use Yukon Golds for a creamier texture.

Make sure the potatoes are peeled and cubed to help them cook evenly. If you prefer a chunkier soup, you can leave the potatoes in larger pieces.

Vegetables:

Feel free to adjust the vegetables based on your preferences. For example, diced bell peppers or frozen peas would make a great addition if you’re looking to add more flavor and color.

If you want a bit of heat, try adding diced jalapeños or a small can of green chilies for a spicy twist.

Seasoning:

Season the soup gradually, tasting as you go. Add Kosher salt and freshly ground black pepper to suit your taste. The broth and cheese will contribute a lot of flavor, so you may not need much salt at all.

You can also add a pinch of dried thyme or smoked paprika for a deeper flavor profile if desired.

Make Ahead:

This soup stores well and actually tastes even better the next day as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

The soup can be frozen as well, but keep in mind that the cheese may slightly separate when reheated. To reheat, gently warm it on the stove, stirring frequently. If needed, add a splash of milk to restore its creamy consistency.

Serving Suggestions:

This Cheeseburger Soup is hearty enough to be a meal on its own, but you can serve it with a side of crusty bread or garlic bread for extra comfort. A fresh green salad would also pair well to balance out the richness of the soup.

Top with crispy bacon bits, chopped pickles, or even a sprinkle of shredded lettuce to mimic the classic cheeseburger toppings!

Dietary Adjustments:

To make this soup lighter, use fat-free sour cream and skim milk or low-fat cheese. You can also reduce the butter to make it a bit healthier, or swap out the butter for olive oil.

For a vegetarian version, skip the ground beef and add plant-based ground meat or simply make the soup with more vegetables and beans for protein.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

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

Yes, you can use other cheeses like cheddar or Monterey Jack, but keep in mind that Velveeta melts more smoothly and creates a creamier texture.

If you’re using regular cheddar, consider shredding it and adding it gradually to avoid clumping.

You may also want to add a little more milk to help achieve the same creamy consistency.

Can I make this soup ahead of time?

Yes, this soup can be made ahead of time.

In fact, it may taste even better the next day as the flavors meld together.

Store the soup in an airtight container in the refrigerator for up to 3 days.

When reheating, you may need to add a bit of extra milk or broth to restore the creamy consistency, as the soup may thicken upon cooling.

Can I freeze Cheeseburger Soup?

Cheeseburger soup can be frozen, but keep in mind that the cheese may separate when reheated, resulting in a slightly grainy texture.

To freeze, let the soup cool completely before transferring it to an airtight container or freezer bag.

It will keep in the freezer for up to 2–3 months.

To reheat, thaw in the refrigerator overnight and gently warm it on the stove, stirring frequently and adding a little more milk or broth to smooth it out.

Can I make this soup vegetarian?

Yes! You can make a vegetarian version of Cheeseburger Soup by omitting the ground beef and adding more vegetables, like diced mushrooms, zucchini, or even plant-based ground meat.

For protein, you could include lentils or tofu.

The rest of the ingredients (cheese, potatoes, and veggies) will still create a deliciously creamy soup.

Can I use a different type of broth, like beef or vegetable broth?

Yes, you can substitute the chicken broth with beef broth for a richer flavor, or use vegetable broth for a vegetarian version.

Keep in mind that using a different broth might alter the flavor slightly, but the soup will still be delicious.

Just adjust the seasoning to taste, as different broths vary in salt content.

Can I use frozen ground beef, or should it be thawed first?

It’s best to thaw the ground beef before cooking, as frozen beef can cook unevenly and make it harder to break up into crumbles while browning.

Thaw it in the fridge overnight or use the microwave to thaw it quickly if needed.

If you’re short on time, you can cook the beef from frozen, but make sure to break it up into small pieces as it cooks to ensure even browning.

Can I add extra vegetables to this soup?

Absolutely! You can add extra veggies like bell peppers, corn, peas, or spinach to increase the nutritional value and flavor.

Just make sure to dice or shred any additional vegetables so they cook evenly with the other ingredients.

Adding greens like spinach or kale towards the end of cooking can give the soup more color and nutrition without compromising texture.

How can I make the soup thicker or thinner if needed?

If the soup is too thick, add more chicken broth or milk a little at a time until it reaches your desired consistency.

If it’s too thin, you can make a quick slurry by mixing 1 tablespoon of flour or cornstarch with a bit of cold milk or water, then slowly stirring it into the soup and letting it simmer until it thickens.

Alternatively, you can mash some of the potatoes in the soup to naturally thicken it.

How do I prevent the cheese from clumping when adding it to the soup?

To prevent clumping, make sure to lower the heat before adding the cheese.

If the soup is too hot, the cheese can seize up and form clumps.

Gradually stir in the shredded Velveeta cheese, making sure it melts slowly and evenly.

You can also add a splash of milk if the soup seems too thick or the cheese isn’t fully incorporating.

Can I make this soup in a slow cooker or Instant Pot?

Yes, you can make Cheeseburger Soup in both a slow cooker and an Instant Pot:

Slow Cooker: Brown the ground beef and vegetables in a skillet first, then transfer everything to the slow cooker with the broth and potatoes. Cook on low for 6-7 hours or high for 3-4 hours. Add the cheese, milk, and sour cream during the last 30 minutes of cooking.

Instant Pot: Sauté the beef and veggies using the sauté function, then add the broth, potatoes, and seasonings. Seal the lid and cook on high pressure for 5-6 minutes. Once the pressure releases, stir in the cheese, milk, and sour cream, and let the soup sit on “keep warm” while everything melts and combines.

These methods are great alternatives for busy days when you want to set it and forget it!