In a 3‑quart saucepan, brown the ground beef. Drain off excess fat and set beef aside.
In the same saucepan, add 1 tablespoon butter, then add onion, shredded carrots, parsley flakes, basil and celery. Sauté until tender.
Add the chicken broth, potatoes and the cooked ground beef. Bring to a boil, reduce heat, cover and simmer about 10‑12 minutes or until potatoes are tender.
While that’s cooking: in a small skillet melt the remaining 3 tablespoons of butter. Stir in the flour and cook 3‑5 minutes or until bubbly. Add this mixture (the roux) to the saucepan. Bring the soup to a boil, stir for 2 minutes, then reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until the cheese melts and the mixture is smooth and creamy. Remove from heat and stir in the sour cream.
Serve hot. Optional toppings include diced pickles, extra shredded cheese, chopped green onions or croutons (“bun croutons” made from sesame‑seed buns work great).
Servings and timing
Servings: 6 people
Prep time: approximately 15 minutes
Cook time: approximately 30 minutes
Total time: about 45 minutes
Variations
Swap the ground beef for ground turkey, chicken or even Italian sausage for a twist.
Replace the Velveeta® processed cheese with 2 cups shredded cheddar, Colby‑Jack or Pepper Jack for more or less spice.
Try a beef broth instead of chicken broth for a bolder flavor.
Add extra vegetables: mushrooms, bell peppers or canned tomatoes can mix things up.
For a low carb version: substitute cauliflower for the potatoes.
Storage/Reheating
Storage: Once fully cooled, store the soup in an airtight container in the refrigerator for up to 3‑4 days. Freezing: This soup can be frozen, but due to dairy and potatoes the texture may change (potatoes may become mushy). If planning to freeze, consider leaving out the potatoes and adding them when reheating. Reheating: Reheat on the stovetop over low heat, stirring occasionally. If the soup is too thick, add a little extra broth or milk. Do not boil vigorously (dairy may separate).
FAQs
1. What type of potatoes should I use for this soup?
Russet potatoes work well because they hold their shape and don’t get mushy as quickly. You can also use yellow or red potatoes, just watch cooking time.
2. Can I make this soup in a slow cooker?
Yes — there’s a slow cooker version of this recipe. You’d add the veggies and potatoes first, cook on low for 6‑8 hours or high for 4‑6 hours, then add the browned beef, cheese mixture and sour cream near the end.
3. Can I leave out the sour cream?
You can, but sour cream adds creaminess and a slight tang that rounds out the flavor. If omitted, use a bit more milk or cream and adjust seasonings accordingly.
4. What if I only have shredded cheese instead of Velveeta®?
That’s totally fine. Use 2 cups shredded cheddar (or your preference). Just know the soup may be slightly thinner, so you may need to cook a little longer to thicken.
5. How can I make this soup a bit spicier?
You can add red pepper flakes, paprika or use Pepper Jack cheese instead of regular cheddar. Also adding a dash of hot sauce helps.
6. Can I make this vegetarian?
With some adjustments: use a plant‑based “ground beef” substitute, vegetable broth in place of chicken broth, and a vegan cheese alternative. The texture and flavor will differ somewhat, but the concept holds.
7. Does it freeze well?
It can, but because of the dairy and potato content, texture changes are possible (especially with potatoes getting mushy). If you freeze it, thaw overnight in the refrigerator and reheat gently on the stove.
8. What toppings go best with this soup?
Great toppings, chopped green onions, dill pickle pieces (for burger‑flavor authenticity), extra shredded cheese, or even toasted bun croutons.
9. How do I make it less rich or lighter?
Use leaner ground beef (e.g., 90/10), replace some milk with low‑fat milk or unsweetened almond milk, omit or reduce sour cream, and use fewer potatoes or swap some for cauliflower.
10. Can I prepare ingredients ahead of time?
Yes. You can brown the beef and chop the vegetables ahead of time. Then when ready to cook, combine everything and proceed from step 2. This saves time on cooking day.
Conclusion
If you’re looking for a comforting, flavorful soup that delivers all the joy of a cheeseburger in spoon‑ready form, this recipe is a winner. With its rich cheese base, hearty potatoes, and classic burger flavors, it’s ideal for chilly evenings, family dinners, or anytime you want something warm and satisfying. Once you try it, it’s likely to earn a permanent spot in your recipe rotation.
Award-Winning Cheeseburger Soup is a rich, creamy, and hearty soup that delivers all the flavors of a classic cheeseburger — juicy ground beef, melted cheese, tender potatoes — in a warm, spoonable form. It’s perfect for cozy nights and sure to become a family favorite.
In a 3-quart saucepan, brown the ground beef over medium heat. Drain and set aside.
In the same saucepan, melt 1 tablespoon of butter. Add onion, carrots, celery, basil, and parsley. Sauté until vegetables are tender, about 5–7 minutes.
Add the chicken broth, diced potatoes, and cooked ground beef. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes or until potatoes are tender.
Meanwhile, in a separate skillet, melt the remaining 3 tablespoons of butter. Stir in the flour and cook for 3–5 minutes until bubbly and slightly golden. Add this roux to the soup.
Bring the soup back to a boil and stir constantly for 2 minutes to thicken.
Reduce heat to low. Stir in the cheese, milk, salt, and pepper. Continue stirring until the cheese is melted and the soup is smooth.
Remove from heat and stir in the sour cream.
Serve hot with optional toppings such as diced pickles, shredded cheese, green onions, or bun croutons.
Notes
Use shredded cheddar or Colby-Jack if you prefer to skip processed cheese.For a lighter version, use lean ground beef and low-fat dairy.Soup thickens as it sits; thin with broth or milk when reheating.Customize with extra veggies like mushrooms or bell peppers.Serve with crusty bread or hamburger bun croutons for a full meal experience.
