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A pot of creamy cheeseburger soup with noodles, ground meat, vegetables, and herbs. A metal ladle rests inside.

Cheeseburger Soup

Jane I Pocket Friendly Recipes
Cheeseburger soup is everything you love about a juicy burger—minus the bun but with all the coziness of a hearty soup. It’s loaded with ground beef, tender potatoes, and melty cheddar, all swimming in a rich, creamy broth. Ready in 35 minutes, it’s perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine American
Servings 6
Calories 619 kcal

Ingredients
 
 

  • 1 pound ground beef
  • ¾ cup onion chopped
  • ¾ cup carrots shredded
  • ¾ cup celery diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 tablespoons butter divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all-purpose flour
  • 2 cups cheddar cheese shredded
  • 1 ½ cups milk
  • Salt and pepper to taste
  • ¼ cup sour cream

Instructions
 

  • Brown the ground beef in a 3-quart saucepan.
    1 pound ground beef
  • Add the butter, onion, shredded carrots, parsley, basil, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
    ¾ cup onion, ¾ cup carrots, ¾ cup celery, 1 teaspoon dried basil, 1 teaspoon dried parsley, 4 tablespoons butter
  • Add the broth, potatoes, and cooked beef to the saucepan. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
    3 cups chicken broth, 4 cups peeled and diced potatoes
  • Mix the flour and milk until dissolved.
    ¼ cup all-purpose flour, 1 ½ cups milk
  • Add the roux to the soup, bring it to a boil, and cook for 2 minutes, stirring.
  • Reduce the heat to low and stir in the cheese, milk, salt, and pepper. Cook and stir until the cheese is melted.
    2 cups cheddar cheese, Salt and pepper
  • Remove from heat and blend in the sour cream until smooth.
    ¼ cup sour cream
  • Serve warm and enjoy!

Notes

  • Use lean ground beef: Less grease means a cleaner, smoother soup. You can also swap it with ground turkey, chicken, or even pork.
  • Cheese: Sharp cheddar cheese gives the best flavor, but Velveeta melts super smoothly. A mix of both works beautifully! For a little spice, try adding some pepper jack.
  • Make it gluten-free: Swap out the all-purpose flour for a gluten-free alternative or use cornstarch as a thickener.
  • Spice it up: A pinch of cayenne or a little pepper jack cheese can add some heat.
  • Add extra veggies: This is a great recipe to clear out the fridge! If you have extra veggies lying around like mushrooms, zucchini, or bell peppers, throw them in too!
  • Don’t skip the sour cream: It adds a subtle tang and extra creaminess to the soup.

Storage and Reheating Instructions

  • Fridge: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
  • Reheat: The soup thickens as it sits, so when reheating, just add a splash of broth or milk to bring back the perfect consistency.
  • Freeze: Dairy-based soups can separate when frozen, so if you plan to freeze it, leave out the cheese, milk, and sour cream. Add them in when reheating for the best texture.

Nutrition

Calories: 619kcalCarbohydrates: 37gProtein: 29gFat: 40gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 127mgSodium: 850mgPotassium: 1073mgFiber: 4gSugar: 7gVitamin A: 3506IUVitamin C: 31mgCalcium: 408mgIron: 3mg
Keyword cheeseburger soup
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