Easy Cheeseburger Soup Recipe

If you’re a fan of cheeseburgers but looking for a warm, cozy twist, this cheeseburger soup is about to become your new favorite! Imagine all the flavors of a classic cheeseburger—savory beef, melted cheese, creamy goodness—served up in a spoon. It’s rich, hearty, and just perfect for chilly days. The best part? This recipe is simple enough for a quick weeknight dinner but tastes like something you’d order at a diner. Plus, it’s super customizable, so you can easily make it your own!

Growing up, my family was all about burger nights. But as soon as the weather turned, my mom would whip up this cheeseburger soup instead. There’s something about digging into a big bowl of this soup that brings back memories of cozy weekends spent at home. The creamy broth, the tender potatoes, and that gooey cheese take me right back to my childhood kitchen. Let’s just say, I’m more than a little biased about this recipe—it’s pure comfort in a bowl!

this RECIPE

The origin story (from cheeseburger to soup!) 🍔

Cheeseburger soup might sound like a modern invention, but it actually has its roots in hearty, working-class soups that combine meat and potatoes for a filling meal. Over time, creative cooks took the essential flavors of a cheeseburger—ground beef, cheese, and veggies—and translated them into a soup to enjoy during colder months. This dish is especially popular in the Midwest, where folks love a warm, stick-to-your-ribs meal to combat freezing temperatures. Today, cheeseburger soup has countless variations, but most recipes, like this one, keep things simple with pantry staples and basic ingredients.

Let’s talk ingredients: what’s in this cheeseburger soup?

• Ground beef: This is the heart of the soup and brings all that savory flavor you’d expect from a cheeseburger. I like to use lean ground beef to keep things a bit lighter, but any ground beef will work. If you want to switch things up, ground turkey or chicken also work well.
• Butter: Used in two parts of the recipe, butter adds richness to the soup. If you’re dairy-free, you can substitute with a plant-based butter alternative.
• Carrots, celery, and onion: These veggies add flavor and depth to the soup. They’re the classic soup base ingredients (also known as mirepoix) and help balance the richness of the cheese.
• Dried basil and parsley: These dried herbs bring a subtle, earthy flavor that makes the soup even more comforting.
• Potatoes: The diced potatoes make this soup hearty and filling. I prefer Russets for their creamy texture, but you can use Yukon Golds or even sweet potatoes for a different twist.
• Chicken stock: This serves as the base for the soup, bringing in a bit of saltiness and depth. Vegetable stock can work in a pinch if that’s what you have on hand.
• All-purpose flour: Helps to thicken the soup, giving it that luxurious, creamy consistency.
• Velveeta cheese: Velveeta melts beautifully, making the soup smooth and creamy. If you prefer, you can use shredded cheddar or a mix of cheddar and mozzarella for a different flavor profile.
• Whole milk: Adds creaminess. You could swap it for 2% milk or even half-and-half for a richer taste.
• Sour cream: This is stirred in at the end to add a slight tang that cuts through the richness. Greek yogurt can be a good substitute if you want a bit of extra protein.

Kitchen gear: the essentials

For this recipe, you don’t need anything fancy! Just grab a large pot or Dutch oven, a wooden spoon, a sharp knife, and a small pan for the roux (that’s the butter and flour mixture that thickens the soup).

• Dutch oven or large pot: A Dutch oven is perfect because it heats evenly and has a good depth to prevent splattering as the soup simmers.
• Wooden spoon or spatula: Essential for stirring the ground beef and vegetables, and for scraping up any browned bits from the bottom of the pot.
• Sharp knife and cutting board: Dicing the vegetables and potatoes goes faster with a sharp knife. A sturdy cutting board will keep things safe and organized.
• Small saucepan: You’ll use this to make the roux, which thickens the soup. If you don’t have a separate saucepan, you can do this in the microwave by melting butter, then adding flour and whisking until smooth.

Step-by-step: my foolproof method for cheeseburger soup

1. Cook the ground beef: In a large pot or Dutch oven, add your ground beef over medium heat. Cook for about 6-8 minutes, stirring occasionally to break it up, until it’s fully browned. Drain any excess fat and set the beef aside. This step keeps your soup from getting greasy.
2. Saute the veggies: Melt 1 tablespoon of butter in the same pot. Toss in the carrots, celery, onions, basil, and parsley. Stir and cook for around 10 minutes until the veggies are tender. You’ll know they’re ready when the onions turn translucent, and everything smells amazing.
3. Simmer with potatoes: Add the diced potatoes, cooked ground beef, and chicken stock. Give it a good stir, then bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer for 10-12 minutes, until the potatoes are fork-tender.
4. Make the roux: In a small pan, melt the remaining 3 tablespoons of butter over medium-low heat. Add the flour, stirring constantly for 3-5 minutes, until the mixture is bubbly and golden. Pour this roux into the soup pot, stirring to combine. This will make the soup thicker and creamier.
5. Add the cheese and milk: Turn the heat down to low. Stir in the cubed Velveeta cheese, whole milk, salt, and pepper. Keep stirring until the cheese is fully melted, and the soup is creamy and smooth.
6. Finish with sour cream: Take the pot off the heat and stir in the sour cream for a touch of tanginess. This last addition really brings the flavors together!

Mix it up: variations and substitutions

• Make it vegetarian: Swap out the ground beef for a plant-based ground “meat” alternative and use vegetable stock instead of chicken stock. The flavors are still hearty, and the texture is spot-on.
• Go gluten-free: Substitute the all-purpose flour with a gluten-free flour blend for the roux, or use cornstarch (mixed with a little cold water) to thicken the soup.
• Lighten it up: Use ground turkey or chicken instead of beef, and swap the whole milk for a lower-fat option like 2% milk or even almond milk if you’re dairy-free.
• Add more veggies: Feel free to throw in some corn kernels, diced bell peppers, or even a handful of spinach towards the end for extra nutrients.
• Spicy twist: If you like some heat, try adding a few dashes of hot sauce or sprinkle in some red pepper flakes.

Serving and presentation ideas

To make this cheeseburger soup look just as good as it tastes, try topping each bowl with a sprinkle of green onions or crispy onion rings. You could even add a handful of shredded cheddar on top for a little extra cheese pull! Serve it with crusty bread or homemade garlic toast for dipping. A side salad with a tangy vinaigrette also pairs nicely, helping to balance the rich flavors of the soup.

Perfect pairings

Since this soup is creamy and hearty, a light, refreshing drink is the way to go. Here are a few ideas:

• Iced tea: A classic choice! Sweet or unsweetened iced tea is a perfect balance to the rich, cheesy soup.
• Lemonade: The citrusy tartness of lemonade cuts through the soup’s richness and refreshes your palate.
• Sparkling water with lime: If you prefer something lighter, a glass of sparkling water with a splash of lime or lemon adds a hint of brightness without overpowering the flavors.

Storage and reheating tips

Leftovers? Lucky you! Store any extra soup in an airtight container in the fridge for up to 3-4 days. When you’re ready to reheat, warm it gently on the stovetop over low heat, stirring occasionally. Avoid boiling it, as this can cause the cheese to separate. If the soup thickens too much in the fridge, add a splash of milk or broth while reheating to get it back to your desired consistency.

For freezing, you can store the soup in freezer-safe containers for up to 2 months. Just keep in mind that dairy-based soups can sometimes separate after freezing. To reheat, thaw it in the fridge overnight, then warm it on the stovetop with a bit of added milk to smooth it out.

Adjusting for a crowd or smaller servings

This recipe makes about 4-6 servings, but you can easily adjust it for a larger or smaller crowd. If you’re doubling the recipe, be sure to use a larger pot to avoid overcrowding. For smaller batches, simply halve the ingredients, but keep an eye on the cooking times since less volume might cook faster.

Frequently asked questions

1. Can I use real cheese instead of Velveeta?
Yes! Cheddar, Monterey Jack, or a blend of cheeses works well, but it may not be as smooth as Velveeta. Grate it finely for the best melting.

2. Can I make this soup in a slow cooker?
Absolutely! Brown the ground beef and sauté the veggies first, then add everything to your slow cooker. Cook on low for 4-6 hours.

3. Is there a way to make this soup dairy-free?
Yes! Substitute the butter with a dairy-free alternative, the milk with almond or oat milk, and use a vegan cheese alternative.

4. How can I make the soup less thick?
Add extra broth or milk at the end until it reaches your preferred consistency. This soup is meant to be creamy, but you can adjust as you like!

5. Can I add pasta to this soup?
Sure! Small pasta shapes like macaroni can be a fun addition. Just add them in during the last 10 minutes of cooking so they don’t overcook.

Enjoy this cozy, comforting cheeseburger soup! It’s a surefire hit for family dinners or lazy weekends at home. Customize it to your heart’s content, and don’t forget to share it with friends who could use a warm meal.

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