Description
Cheeseburger Soup is a rich, creamy, and hearty dish that captures all the flavors of a classic cheeseburger in a warm, comforting bowl. Made with savory ground beef, cheddar cheese, potatoes, and a flavorful broth, this soup is perfect for cold weather, weeknight dinners, or whenever you crave something filling and delicious. It’s a one-pot meal that’s easy to make, packed with flavor, and customizable to fit different dietary needs.
This soup is great for meal prep because the flavors deepen over time, making leftovers even tastier. It can also be easily modified—whether you want a low-carb, gluten-free, or spicy version, this recipe is flexible enough to suit your preferences. Top it with crispy bacon, green onions, or even pickles for an extra cheeseburger-inspired touch!
Ingredients
- 1/2 pound ground beef
- 4 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1–3/4 pounds (about 4 cups) cubed peeled potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 8 to 16 ounces Velveeta, cubed
- 1–1/2 cups whole milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
- Optional: Onion rings and thinly sliced green onions
Instructions
- In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.
Notes
1. Use Freshly Shredded Cheese
- Pre-shredded cheese contains anti-caking agents that can make your soup grainy. For the smoothest texture, always grate your own cheese before adding it to the soup.
2. Adjust the Thickness to Your Liking
- If the soup is too thin, thicken it by:
- Mashing some of the potatoes.
- Adding a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Using extra cheese.
- If the soup is too thick, simply add more broth or milk.
3. Prevent Cheese from Clumping
- Add cheese gradually over low heat and stir constantly.
- Avoid boiling the soup after adding cheese, as high heat can cause the cheese to separate.
4. Enhance the Flavor
- Worcestershire sauce and mustard powder add depth and enhance the cheeseburger taste.
- For extra richness, stir in a little sour cream at the end.
5. Storage & Freezing Tips
- Refrigeration: Store in an airtight container for 3-4 days.
- Freezing: Dairy-based soups can separate when frozen. If freezing, leave out the cheese and cream, and add them fresh when reheating.
- Reheating: Heat on the stove over medium-low heat or in the microwave in 30-second intervals, stirring in between.
6. Make It Your Own!
- Low-Carb/Keto: Replace potatoes with cauliflower.
- Spicy: Add jalapeños or hot sauce.
- Gluten-Free: Use cornstarch instead of flour.
- Bacon Cheeseburger Soup: Stir in crispy bacon for extra smoky flavor.