Easy Cheeseburger Soup Recipe

Make family dinners a breeze with this comforting cheeseburger soup.

It’s a fun food mashup that’s cozy to boot!

Even the pickiest eaters at the table will say, “Yes, please!” From the mix-ins to the toppings, it tastes just like a cheeseburger.

I swear, take a bite and see for yourself. 

Cheeseburger Soup 

Is it too cold outside to fire up the grill? Turn that mouthwatering burger into a cozy bowl of cheeseburger soup instead. 

It's the ultimate fusion of comfort food for chilly weather. 

This one-pot wonder combines all the elements of a classic cheeseburger. There’s ground beef, gooey Velveeta, veggies, and seasonings, all in a spoon-worthy form.

Everything comes in a creamy broth that melds with a dollop of sour cream. For an extra crunch, top it off with onion rings!

Blending the savory goodness of a burger with the soul-soothing qualities of soup is brilliant. Everyone loves it!

Plus, it's incredibly easy to make. It's a lifesaver for busy weeknight dinners.

Serve it as a potluck dish, or freeze the leftovers for later. Savory, cheesy, and oh-so-comforting, this soup is a surefire crowd-pleaser.

Ingredients 

You must incorporate some key components to achieve the classic cheeseburger taste. I know the list is long, but the ingredients are straightforward. Plus, most are kitchen staples. 

Here’s everything you need to make cheeseburger soup:

• Ground beef – Use half a pound of regular ground beef to make it fatty and hearty. Or swap it out for lean ground beef.

• Butter – Everything tastes better with butter! Regular salted butter is what you need to saute the veggies. If you’re watching your sodium, use unsalted.

• Vegetables – Carrots, celery, onions, and potatoes are classic soup fillers. They sneak in vegetables and balance out the flavors. 

• Seasonings – Dried basil, dried parsley, salt, and black pepper season it just like a burger patty.

• Chicken broth – To give the soup a savory base. Beef broth works for a deeper flavor.

• Flour – All-purpose flour helps thicken the soup.

• Velveeta – Melted Velveeta has the most heavenly ooey-gooey consistency. Use 1 cup or 2 cups, depending on how cheesy you want it.

• Whole milk – The higher the fat content, the creamier the broth.

• Sour cream – Stir it into the broth for a tangy, creamy twist. Greek yogurt is also a fine substitute. 

• Toppings (optional) – No burger is complete without the toppings! Onion rings add crunch, and green onions add a pop of color. If you love bacon on your burger, add that as well.

How to Make Cheeseburger Soup 

Aside from the taste, cheeseburger soup is so easy to make. You can have it ready in under an hour. 

Plus, you make it in one pot. So you’re not left with a messy kitchen or a greasy grill. Hurray! Here’s how to make cheeseburger soup:

1. Cook the ground beef. In a large pot, cook and crumble the ground beef for 6 to 8 minutes. The meat should not be pink. Drain and set aside.

2. Sauté the veggies. Melt the butter in the same pot. Add the carrots, celery, onions, dried basil, and dried parsley. Stir and saute until tender, about 10 minutes.

3. Add the potatoes, ground beef, and broth. Bring it to a boil, reduce the heat, cover, and simmer it for about 10 to 12 minutes. You want the potatoes tender.

4. Make the roux – Melt the rest of the butter in a separate small pan. Add the flour and stir continuously for about 3 to 5 minutes. It should begin to bubble. Stir it into the soup and bring the soup to a boil. Cook it for 2 minutes.

5. Stir in the dairy – Reduce the heat to low. Stir in the Velveeta, milk, salt, and pepper. Remove it from the heat once the cheese is melty. Stir in the sour cream.

6. Add the toppings – Top the soup with onion rings, green onions, and bacon if desired.

Tips for the Best Cheeseburger Soup

Here are some nifty tips for building the best cheeseburger soup:

• Don’t let it curdle. Remove the soup from the heat before you add the sour cream. It helps prevent curdling.

• Be picky with your potatoes. Some potato varieties are best for creamy soups. Others are better for chunky soups. Waxy potatoes, red potatoes, and Yukon Gold will keep their shape pretty well.

• Keep things even. Cutting veggies the same size helps them cook evenly. It also means you get a little of everything in one bite.

• Try it in the Instant Pot. Brown the meat, breaking it into large crumbles. Add the onions, seasoning, and veggies and cook for a couple of minutes. Add the potatoes and broth and cook on HIGH for 5 minutes. Release for 10 minutes. Add the cheese and dairy on SAUTÉ until thick and creamy.

• Double your pleasure. Have a busy schedule? Knock out some meal planning by doubling up the recipe.

Variations

Want to mix things up a bit? Try these different variations. 

• Low-carb lover's dream. Ditch the potatoes and use cauliflower. Also, skip the flour and thicken the soup by simmering with the lid off. Likewise, you can blend a small amount of the vegetables.

• Be cheesy. You can use half cheddar cheese and Velveeta. Or use all shredded cheddar. Just keep in mind that the soup will be thinner.

• Ditch the beef. Use plant-based ground beef instead of meat. Also, use veggie broth instead of chicken broth.

• Shred your carrots. If you have picky eaters, shredding the carrots can help.

• Substitute the sour cream. Greek yogurt gives the soup a creamy tang. You can also use cream cheese instead for a thicker, decadent soup.

• Swap out the meat. Use ground turkey or ground chicken for a leaner protein. 

• Have a field day with toppings. Cheese, bacon, hot sauce, add anything you like to your bowl. 

Topping Ideas 

Do you prefer your burger with bacon? Or how about caramelized onions? Add it to the soup. The fun part about this recipe is all the different variations of toppings. You can mix and match whatever you like. 

Here are some topping suggestions:

• Bacon crumbles. Because burgers just taste better with it!

• Pickles. Top it off with chopped dill pickles.

• Caramelized onions. Add caramelized onions for more depth.

• Shredded cheese. To make it extra cheesy! 

• Crackers. Crumbled crackers add more texture.

• Bun croutons. Make homemade croutons out of burger buns.

How to Store 

Unless you have a bunch of hungry bellies, you’ll likely have leftovers. This recipe is enough to serve a family of eight, after all. 

The good news is this soup keeps well. So you can have it for lunch later in the week.

To Store: Once the soup cools, transfer it to an air-tight container and refrigerate it. It will last for 3 to 4 days.

To Reheat: The stove works best for reheating the soup. Take it out of the fridge or the freezer, then add it to a pot. Cook it on low and stir occasionally until it's fully heated.

Note: Because this soup contains potatoes and dairy, I don't recommend freezing leftovers.