Cheeseburger Soup

A delicious, hearty soup to warm up with on a cold, blustery day. This homemade Cheeseburger Soup is packed with potatoes, ground beef, and diced carrots in a creamy cheese soup. It’s a fun take on cheeseburgers for the winter! So easy to make and always a hit for dinner.

There’s nothing like a hearty soup on a cold winter day and this one is always a favorite. This easy Cheeseburger Soup has all the flavors of your favorite burger in soup form!

Loaded with beef, onion, carrots, potatoes and Velveeta cheese to make it cheesy!

What’s the key to this soup? Velveeta! It gives this soup creamy cheesiness effortlessly. If you love this recipe, be sure to check this Cheesy Bacon and Potato Soup too!

Ingredients Needed

• Ground beef – A leaner ground beef will work in this recipe if you prefer.
• Onion – Chop these finely and even onion haters won’t realize they are in there! It gives this soup so much flavor.
• Carrots – Peeled and diced, you could also shred them to sneak them in if you have picky eaters.
• Potatoes – We prefer using Yukon gold potatoes, but Russets are another great option.
• Butter
• Chicken broth – You could substitute beef broth if you prefer.
• Velveeta cheese – This thickens the soup and is the best option for cheese because it melts great and thickens it, but if you prefer you can use shredded cheddar cheese. It will result in a thinner soup.
• Milk – We used 2% milk when we made this, a milk with a high fat content is recommended so the soup is thicker.
• Sour cream – Used to thicken and flavor, but in a pinch cream cheese will also work.
• Flour – This is what thickens the soup.
• Spices & Seasonings – Dried basil, parsley flakes, salt, pepper,

Steps to Prepare Soup

• Brown – In a skillet over medium heat brown the beef along with onion, carrots, basil and parsley in a Tablespoon of butter.
• Cook – When the hamburger is browned drain off any excess grease. Then add in potatoes and broth, bring to a boil, reduce heat and simmer for 10-12 minutes or until potatoes are tender.
• Make Roux – In a small saucepan melt remaining butter then add flour, whisking continuously to form a paste. Slowly whisk in milk until smooth and thick.
• Combine – When the potatoes are tender stir in flour roux and mix in. Add cheese, milk, salt and pepper and cook on low, stirring until the cheese melts. Remove from heat and stir in sour cream.

Tips for Leftovers

• Cool any leftovers completely and then store in the refrigerator in an airtight container for 3-4 days.
• To reheat leftovers place the amount you want to reheat in a saucepan and turn heat to low until soup is heated through. You can also reheat in the microwave in 1 minute intervals, until soup is reheated, making sure to stir every minute.
• We do not recommend freezing this soup because potatoes get mushy in the freezer and the cheese sauce may separate.

Expert Tips

• Instead of diced carrots you can shred them to sneak them in if you have picky eaters, you could also just skip them.
• We topped our soup with shredded cheddar cheese, but some other great ideas is chopped pickles, bacon bits, sour cream etc.

More Delicious Soup Recipes!

• Put a little kick in your soup with this easy Easy Taco Soup that’s healthy and delicious!
• All the flavors of lasagna are in this Easy Lasagna Soup.
• Crockpot Chicken Noodle Soup is a traditional soup that’s always a favorite and so easy to make.

Please take a moment and leave a five star comment below, I know you’ll love this soup!

Or if it’s easier, tag me on Instagram @julieseatsandtreats or #julieseatsandtreats – I can’t wait to see what’s cooking in your house!

Cheeseburger Soup

Julie Evink

Loaded with potatoes, hamburger, cheese and sour cream is super comforting and cheese making it a great dinner on a cold winter night.

4.75 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course Soup

Cuisine American

Servings 6 servings

Calories 604 kcal

Ingredients

  

1x2x3x

• 1 lb ground beef
• 3/4 c. onion finely diced
• 1/4 c. carrots finely diced
• 1/2 tsp dried basil
• 1/2 tsp dried parsley flakes
• 4 Tbsp butter divided
• 2 cans chicken broth 14.5 oz each
• 4 c. Yukon gold potatoes diced and peeled
• 1/4 c. all-purpose flour
• 2 c. Velveeta cheese (16 oz)
• 1 1/2 c. milk
• 1/4 tsp pepper
• 1/2 tsp salt
• 1/4 c. sour cream

Instructions

 

• In a large pan brown the beef along with the onion, carrots, basil and parsley in 1 tbsp butter until vegetables are tender and beef is browned.
• When meat is brown drain off any excess grease. Add broth and then potatoes to meat mixture. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
• While potatoes are cooking melt remaining butter in a small saucepan. Add flour, whisking continuously to form a paste. Slowly whisk in milk until smooth and thick.
• After the potatoes are tender stir in the milk mixture until completely mixed in. Next stir in cheese, milk, salt and pepper; cook on low and stir until cheese melts. Remove from the heat; stir in sour cream.
• Serve immediately, Garnish with shredded cheese, chopped green onions etc.

Nutrition

Calories: 604kcalCarbohydrates: 43gProtein: 37gFat: 31gSaturated Fat: 17gCholesterol: 115mgSodium: 1620mgPotassium: 1323mgFiber: 4gSugar: 11gVitamin A: 2815IUVitamin C: 20.8mgCalcium: 601mgIron: 7.4mg

Tried this recipe?Let us know how it was!