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Nothing chases away a chilly evening like a steaming bowl of cheeseburger soup. This rich and comforting meal turns your favorite burger flavors into a spoonful of cozy goodness that thrills both kids and grownups alike. Creamy cheese melts right in with savory beef potatoes and veggies making each bite soothing satisfying and familiar.
I first made this soup for a game day get together and now my friends specifically ask if I am bringing it whenever we plan potlucks. Nothing beats watching folks sneak back for another ladleful.
Ingredients
- Ground beef: gives hearty beefy flavor try to choose lean for less grease
- Chopped onion: builds a sweet savory simmered base grab yellow for the mellowest taste
- Shredded carrots: bring color and sweet earthiness look for firm bright carrots
- Diced celery: layers in aromatic crunch and background flavor pick plump crisp stalks
- Dried basil and parsley: uplift the whole dish with a touch of herby brightness
- Potatoes: create body and substance choose gold or russet for a creamy bite
- Chicken broth: deepens the soup and ties flavors together look for low sodium
- Butter: enriches each step use real dairy for best flavor
- All purpose flour: thickens to silky perfection make sure it is fresh
- Cubed Velveeta or similar cheese: gives authentic diner style melt and bold flavor
- Whole milk: smooths and loosens the texture select full fat for creaminess
- Sour cream: adds tang try a thick style for extra silkiness
- Salt and black pepper: finish and balance the overall flavor
Instructions
- Brown the Beef:
- Cook the ground beef in a large saucepan on medium heat breaking it up as it cooks until it is no longer pink. Drain off fat and set beef aside. This gives a meaty rich base without greasiness.
- Sauté the Vegetables:
- Use the same saucepan to melt one tablespoon of butter on medium heat. Add chopped onion shredded carrot diced celery basil and parsley. Sauté them for about ten minutes stirring often until the veggies turn soft and aromatic. This step infuses the soup with deep vegetable and herb flavor.
- Simmer with Potatoes:
- Stir in the cubed potatoes reserved beef and chicken broth. Bring everything to a gentle boil. Cover reduce heat and simmer until potatoes are fork tender which takes about ten to twelve minutes. The potatoes will start to absorb the broth and beef flavor.
- Thicken the Soup:
- In a small skillet melt the remaining three tablespoons of butter over medium low heat. Whisk in the flour and keep stirring for three to five minutes until you get a smooth slightly golden paste. Add this thickened mixture to the soup then bring the pot back to a gentle boil and stir for two more minutes. This creates the creamy body of the soup.
- Melt Cheese and Add Dairy:
- Reduce the heat to low so nothing scorches. Add the cubes of Velveeta stirring until the cheese melts fully into the soup for a silky finish. Pour in the milk sour cream salt and pepper stirring gently to combine everything. Warm through but do not allow it to boil so the dairy stays smooth.
- Finish and Serve:
- Taste and tweak the seasoning if needed. Spoon hot soup into bowls for serving. The flavor gets even better as the soup sits for a few minutes.
Kids love the familiar cheeseburger flavors in soup form Velveeta is my secret favorite in this recipe. Its impossible smooth melt and bold taste remind me of diner burgers but in a cozy homemade way. When my sister visits with her kids this is always the first thing I make and it means instant smiles around the table.
Storage Tips
Refrigerate leftovers in airtight containers for up to four days. Soup thickens as it sits so add a splash of milk when reheating. For longer shelf life freeze in individual portions and rewarm gently on the stove. I love packing cooled soup into single serve containers for quick lunches. Sometimes it is even better the second day when the flavors meld.
Ingredient Substitutions
Swap ground beef for ground turkey for a lighter twist. Use sharp cheddar or any melting cheese you love in place of Velveeta. Greek yogurt works instead of sour cream for a lighter tang. When I was out of potatoes I tossed in a bag of frozen diced hash browns and it worked perfectly in a pinch.
Serving Suggestions
Serve with crunchy dill pickles or a bun for the full cheeseburger experience. Pair with a crisp green salad to balance the richness. Top with chopped scallions or a sprinkle of crumbled cooked bacon for a treat. When friends come over everyone customizes their bowl with toppings from my little topping bar.
Cultural and Seasonal Context
Cheeseburger soup is classic American comfort food perfect for football season cold nights or anytime a burger craving hits but you want a cozier twist. It is homey and crowd pleasing making it a favorite at family dinners and casual gatherings year round.
Seasonal Adaptations
Swap carrots for diced bell pepper in the summer. Add extra basil parsley or a handful of spinach when herbs are fresh. Stir in grilled corn off the cob for a smoky summer note. I like to use whatever is freshest from my garden for the veggie part especially as the seasons shift.
Helpful Notes
Cut potatoes into even cubes so they cook at the same rate. Use freshly shredded cheese for the smoothest melt. Simmer gently after adding dairy so the soup stays velvety
Success Stories
A neighbor of mine started making this soup as their winter family tradition and now she brings it in a crockpot to every neighborhood gathering. Her son always says it is the best part of any snow day.
Freezer Meal Conversion
Cool soup completely before freezing and use freezer safe containers. Thaw overnight in the fridge and reheat gently whisking in a splash of milk if the soup is very thick. The texture holds up remarkably well.
This velvety cheeseburger soup will become a requested family staple. Enjoy every spoonful and the comfort it brings to your table.
Recipe FAQs
- → What kind of cheese melts best in this soup?
Velveeta or any processed melting cheese is ideal, but mild cheddar works well for a classic flavor profile.
- → Can I substitute ground turkey for beef?
Yes, lean ground turkey is a suitable swap for beef and offers a lighter result without sacrificing texture.
- → How do I prevent the cheese from clumping?
Add cheese gradually while stirring over low heat until it fully melts, avoiding high heat to prevent curdling.
- → What vegetables can I add or substitute?
Peas, corn, or bell peppers make great additions, or swap carrots and celery for your favorite soup-friendly veggies.
- → How do I store and reheat leftovers?
Store soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding milk if needed.