Cheeseburger Soup Recipe

Dive into the cozy embrace of our easy Cheeseburger Soup, a delightful blend that merges the classic diner burger’s flavors with the comforting warmth of homemade soup. Packed with nutritious vegetables like carrots, celery, and potatoes, and enriched with creamy cheese, this soup is a heartwarming treat.

Perfect for chilly days or whenever you crave something comforting and satisfying, this recipe is a testament to timeless taste and simplicity.

Cheeseburger SoupPin

How to Prepare Cheeseburger Soup

  1. Cook the Beef: In a large saucepan over medium heat, cook and crumble the beef until it’s no longer pink, taking about 6-8 minutes, then drain and set aside.
  2. Sauté Vegetables: In the same saucepan, melt 1 tablespoon of butter. Add the onion, carrots, celery, basil, and parsley, cooking until the vegetables are tender, around 10 minutes.
  3. Add Potatoes and Beef: To the vegetable mix, add the cubed potatoes, chicken broth, and the cooked ground beef. Bring the mixture to a boil, then reduce the heat and simmer with the lid on until the potatoes are tender, which should take about 10-12 minutes.
  4. Prepare Roux: In a separate small skillet, melt the remaining 3 tablespoons of butter. Add flour and cook, stirring constantly until the mixture is bubbly, which will take about 3-5 minutes.
  5. Combine and Boil: Add the roux to the soup, bringing everything to a boil again. Stir continuously for 2 minutes as it thickens.
  6. Add Cheese and Dairy: Turn the heat down to low. Stir in the cubed cheese, milk, salt, and pepper, cooking until the cheese has completely melted into the soup.
  7. Final Touch: Remove the saucepan from the heat and gently stir in the sour cream for a creamy finish. Optionally, garnish with onion rings and green onions when serving.
Cheeseburger SoupPin

Cheeseburger Soup

Warm up with a bowl of Cheeseburger Soup, a creamy and indulgent soup that combines the comfort of a classic diner cheeseburger with hearty vegetables. Ready in just under an hour, it's the perfect soul-warming dish for any day.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8 Servings


  • 1/2 pound ground beef
  • 4 tablespoons butter
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 pound cubed potatoes
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 8 to 16 ounces Velveeta
  • 1-1/2 cups whole milk
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup sour cream


  • Beef Preparation: Begin by cooking the ground beef in a large saucepan over medium heat until fully browned, about 6-8 minutes. Once done, drain the beef and set it aside.
  • Vegetable Sauté: Continue in the same pan by melting 1 tablespoon of butter. Add in the onion, carrots, celery, basil, and parsley, sautéing until these vegetables soften, roughly 10 minutes.
  • Combine Ingredients: Now introduce the potatoes, chicken broth, and previously cooked beef to the pan. Allow the mixture to reach a boil, then simmer with a cover until the potatoes are soft, about 10-12 minutes.
  • Roux Creation: While the soup simmers, melt the remaining butter in a different small skillet and whisk in the flour until the mixture bubbles and thickens, which should take about 3-5 minutes.
  • Thicken Soup: Add this flour mixture to your simmering soup, bringing it to a boil while stirring for another 2 minutes until thickened.
  • Cheese and Seasoning: Lower the heat and blend in the cheese, milk, salt, and pepper, stirring until the cheese is completely melted into the soup.
  • Sour Cream Mix-In: Once off the heat, stir in the sour cream for a creamy texture. Serve with optional garnishes such as onion rings and green onions for added flavor and crunch.

How to Store Cheeseburger Soup

Cheeseburger Soup stores beautifully, making it perfect for leftovers. Cool the soup completely before transferring it to airtight containers. It can be refrigerated for up to 3-4 days. For longer storage, freeze it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and reheat slowly over low heat, stirring occasionally. Add a little milk if the soup is too thick upon reheating.

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