Cheeseburger Soup
A creamy, savory soup loaded with ground beef, potatoes, and cheese, designed to mimic the flavors of a cheeseburger.
The Ultimate Comfort Food: Creamy Cheeseburger Soup
Welcome to my table! I don’t know about you, but when the temperature drops, I love trying new soups. There is something about a cold winter night that just calls for a bowl of something warm and hearty, and this Cheeseburger Soup hits the spot perfectly.
Imagine all the flavors you love in a cheeseburger—savory ground beef, velvety cheese, and tender potatoes—captured in a creamy, comforting soup. It’s simple, delicious, and savory enough that the whole family will love it. We’re going to build layers of flavor with veggies, a rich cheesy broth, and a special “roux” trick to thicken it all up.
Let’s jump in and make it together!
The Recipe: Cheeseburger Soup
Ingredients
- 1 lb Ground beef
- ¾ cup Onion, chopped (yellow or white)
- ¾ cup Celery, diced
- ¾ cup Carrots, shredded
- 1 tsp Dried basil
- 1 tsp Dried parsley
- 4 cups Potatoes, cubed (about 3–4 potatoes; leaving the peel on is optional but adds vitamins!)
- 3 cups Chicken broth
- 3/4 tsp Salt (plus a pinch for the beef)
- 1/2 tsp Pepper
- 4 tbsp Butter (for the thickener)
- 1 tbsp Butter (for sautéing)
- ¼ cup Flour
- 1 ½ cups Whole milk (or evaporated milk if you need to use up a can!)
- 1 ½ cups Cheddar cheese, shredded (Sharp cheddar is great, but Velveeta works too)
- ¼ cup Sour cream
Instructions
- Brown the Beef: In a Dutch oven or soup pot, brown your ground beef with a pinch of salt and pepper. Once browned, remove the beef and set it aside.
- Sauté Veggies: Add 1 tablespoon of butter to the pot. Add your onions, celery, and carrots. Cook over medium heat for about 8–10 minutes until softened. Stir in the basil and parsley.
- Simmer: Return the beef to the pot. Add the cubed potatoes and chicken broth. Cover and simmer for 10–13 minutes until the potatoes are tender. Tip: I recommend adding the salt and pepper during this step so the potatoes soak up the flavor.
- Make the Roux: While the soup simmers, melt 4 tablespoons of butter in a small skillet over low heat. Whisk in the flour and cook for 4–5 minutes until golden. It might look a bit wet, but that’s okay!
- Thicken & Cream: Stir the butter/flour mixture into the soup. Let it cook for 2 minutes to thicken slightly. Reduce heat to low, then stir in the milk, cheese, and sour cream. Stir until melted and creamy.
- Serve: Top with extra cheese or even crumbled bacon if you like!
Frequently Asked Questions
Can I make this ahead of time? Yes! This soup holds heat really well, especially in a Dutch oven. You can make it an hour or two before supper and just let it hold on the stove while you get other things done.
Do I have to peel the potatoes? No, you don’t have to! I washed mine really well and left the peeling on to get those added vitamins, but you can peel them if you prefer that texture.
Can I use a different kind of cheese? Absolutely. I used sharp cheddar, but if you want that super creamy melt, the recipe works great with processed cheese like Velveeta, too. Use what your family likes!
When should I season the soup? The original recipe calls for adding salt and pepper at the end, but after tasting it, I recommend adding the salt while the potatoes are cooking. It helps season the vegetables much better.
Cheeseburger Soup
Ingredients
- 1 lb Ground beef
- 1 pinch Salt and pepper for seasoning the beef
- 1 tbsp Butter for sautéing vegetables
- ¾ cup Onion diced (yellow or preferred type)
- ¾ cup Celery diced
- ¾ cup Carrots shredded
- 1 tsp Dried parsley
- 1 tsp Dried basil
- ~4 cups Potatoes cubed (approx. 3–4 potatoes; peeling is optional)
- 3 cups Chicken broth
- 4 tbsp Butter for the thickener
- ¼ cup Flour
- 1 ½ cups Whole milk or evaporated milk
- ¾ tsp Salt plus more to taste
- ½ tsp Black pepper
- 1 ½ cups Cheddar cheese shredded (can use up to 2 cups)
- ¼ cup Sour cream
- Optional: Cooked bacon crumbles for topping
Instructions
- Brown the Beef: In a Dutch oven or large soup pot, brown the ground beef. Season with a pinch of salt and pepper while cooking. Once browned, remove the beef and set it aside.
- Sauté Vegetables: In the same pot, melt 1 tbsp butter. Add the onion, celery, and carrots. Cook over medium heat for 8–10 minutes until softened. Stir in the dried parsley and basil.
- Simmer: Add the cooked ground beef back into the pot, followed by the potatoes and chicken broth. Cover and cook on medium-low to medium heat for 10–13 minutes, or until potatoes are tender. Note: You may want to add the ¾ tsp salt and ½ tsp pepper at this stage to help the potatoes absorb more flavor.
- Make the Thickener (Roux): While the soup simmers, melt 4 tbsp butter in a separate skillet over low to medium-low heat. Sprinkle in the flour and stir; cook for 4–5 minutes until it is a golden color.
- Thicken the Soup: Add the butter and flour mixture directly to the soup and stir. Let it cook for about 2 minutes.
- Add Dairy: Turn the heat down to low. Stir in the milk, salt, and pepper (if you haven’t added them already).
- Finish: Stir in the cheddar cheese until melted. Finally, stir in the sour cream.
- Serve: Top with crumbled bacon if desired.
How many servings does this recipe make?
We got 8-10 servings from it! Hope you enjoy!