Cheeseburger Soup Recipe
This Cheeseburger Soup is everything you love about a juicy, melted cheeseburger — transformed into a rich, creamy bowl of pure comfort. Each spoonful is hearty and nostalgic, filled with tender potatoes, seasoned ground beef, and melted cheese that blends into a silky, velvety broth.
It’s the kind of soup that warms you from the inside out — wholesome yet indulgent, simple yet deeply satisfying. The flavors unfold slowly: the sweetness of sautéed onions and carrots, the buttery richness of the broth, and the familiar savor of beef and cheddar coming together like a cozy diner meal reimagined for your kitchen.
Perfect for cold nights, family dinners, or anyone craving something that feels like a hug in a bowl — this soup proves that comfort food doesn’t need to be complicated to taste extraordinary.
Why You’ll Love Cheeseburger Soup Recipe:
Comfort in its purest form – Every spoonful feels like a cozy embrace, blending the familiar taste of a cheeseburger with the soothing warmth of homemade soup.
Rich, creamy, and deeply satisfying – The melted cheese, tender potatoes, and buttery broth create a velvety texture that comforts body and soul alike.
A complete meal in one bowl – Filled with protein, vegetables, and hearty potatoes, it nourishes you fully — no side dishes needed.
Nostalgic and homey – It carries the warmth of a classic diner cheeseburger, reimagined in a way that feels both familiar and new.
Perfect for every occasion – Whether you’re chasing away the chill of a winter evening or cooking for loved ones, it’s the kind of dish that brings everyone closer to the table.
Key Ingredients:
Ground Beef – The heart of this soup, adding rich, savory depth and that unmistakable cheeseburger flavor that grounds every spoonful in comfort.
Potatoes – Soft, tender, and starchy, they absorb the broth and cheese, giving the soup body and a hearty, satisfying bite.
Velveeta Cheese – The soul of the creaminess — it melts effortlessly into the broth, creating that silky, velvety texture that defines this dish.
Butter & Flour – Together, they form a smooth roux — the quiet magic that thickens the soup and binds every flavor into one luxurious, creamy blend.
Carrots, Onion & Celery – The aromatic trio that builds balance and sweetness beneath the richness, adding subtle depth and warmth.
Milk & Sour Cream – Enrich the texture with gentle tang and creaminess, turning a simple soup into something indulgent and deeply comforting.
Expert Tips
Brown the beef with patience.
Don’t rush this step — let the meat caramelize slightly before draining. Those browned bits at the bottom of the pan (the fond) infuse the soup with a deep, meaty flavor that sets the foundation for richness.
Build flavor in layers.
After removing the beef, sauté your onion, carrot, and celery in butter until they release their sweetness and turn fragrant. This slow cooking builds a flavor base that transforms the soup from simple to soul-satisfying.
Add the cheese slowly.
Stir in the shredded Velveeta a handful at a time over low heat. This prevents separation and creates a smooth, creamy consistency — the hallmark of a perfect cheeseburger soup.
Use full-fat dairy for the best texture.
Whole milk and sour cream bring richness and body that lighter versions can’t match. They make the broth lush and silky without feeling heavy.
Don’t skip the rest before serving.
Once the soup is finished, let it sit off the heat for about 5 minutes. This allows the flavors to settle, the texture to thicken slightly, and the warmth to balance perfectly for that first, comforting spoonful.
Add toppings for a gourmet twist.
A sprinkle of extra cheddar, crispy bacon bits, or fresh chives just before serving adds texture and brightness — turning a humble soup into a restaurant-worthy bowl of comfort.
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!
Important Notes When Making Cheeseburger Soup Recipe
Texture is everything.
The secret to this soup’s soul lies in balance — creamy yet hearty, thick but never heavy. Keep the heat low when adding cheese and dairy so the broth stays velvety and never splits.
Cheese quality changes everything.
Velveeta gives that signature smooth melt, but adding a handful of freshly shredded sharp cheddar at the end deepens the flavor beautifully. Real cheese introduces nuance — a sharper, more authentic cheeseburger bite.
Potatoes define the body of the soup.
Choose a starchy variety like Russet or Yukon Gold; they release just enough starch to naturally thicken the broth without losing their shape. Avoid waxy potatoes, which can stay too firm and break the soup’s balance.
Don’t overcook the vegetables.
Carrots, onions, and celery should be tender but not mushy. Their subtle sweetness softens the savory richness of the beef and cheese — a quiet but essential harmony.
Season thoughtfully, not aggressively.
The cheese, broth, and butter already bring salt and depth. Taste as you go, adding just enough to enhance rather than overpower the comforting warmth of the dish.
Rest before serving.
Like any great soup, it becomes even better after a few minutes of rest. The flavors deepen, the texture settles, and each spoonful tastes more complete — a moment of calm before the first comforting bite.
How to Enjoy Cheeseburger Soup Recipe After Cooking:
Let the soup settle before serving.
Once it’s off the heat, give it 5–10 minutes to rest. This pause allows the flavors to fully bloom and the texture to thicken slightly — transforming it from a simple meal into a silky, hearty experience.
Serve it warm, not boiling.
Cheeseburger Soup is best when it’s creamy and comforting, not scorching hot. At the perfect temperature, you can taste every layer — the buttery richness, the melted cheese, and the savory sweetness of the vegetables.
Add your finishing touches.
Garnish with shredded cheddar, chopped chives, or crispy bacon bits. A sprinkle of black pepper or a drizzle of cream just before serving adds contrast and elegance.
Pair it with something simple.
This soup shines alongside warm dinner rolls, crusty bread, or even garlic toast. The bread soaks up the creamy broth, making every bite a small indulgence. For balance, serve with a light green salad — its freshness highlights the soup’s richness.
Savor slowly, with intention.
Let each spoonful linger. Notice how the potatoes soften, the cheese coats the tongue, and the aroma fills the room. This isn’t just a bowl of soup — it’s a moment of comfort, a reminder of warmth, home, and simple joy.
Enjoy the leftovers with care.
Cheeseburger Soup tastes even better the next day. Reheat it gently on low heat, adding a splash of milk if it thickens overnight. The flavors meld beautifully, growing richer with time — a testament to patience and home-cooked love.
Nutrition Information:
For your Cheeseburger Soup Recipe, based on an average serving size of 1 cup (about 1/6 of the total recipe):
Calories: 410 kcal | Total Fat: 26 g | Saturated Fat: 13 g | Monounsaturated Fat: 8 g | Polyunsaturated Fat: 2 g | Cholesterol: 95 mg | Sodium: 890–970 mg (depending on broth and cheese used) | Total Carbohydrates: 22 g | Dietary Fiber: 2.1 g | Sugars: 4.5 g | Protein: 22 g
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!