Craving all the comforting flavors of a classic cheeseburger, but want something warm and cozy? Look no further! This Cheeseburger Soup is a game-changer. It’s creamy, cheesy, packed with beefy goodness, and topped with all your favorite burger fixings. Seriously, it’s like a cheeseburger in a bowl – and it’s SO much easier to make than assembling a whole stack of burgers. Get ready to ditch the buns and embrace this unbelievably delicious soup!
Why You’ll Love This Recipe
- Comfort Food at its Finest: This soup is the ultimate comfort food, perfect for chilly evenings or when you’re just craving something hearty and satisfying.
- All the Cheeseburger Flavors: We’ve captured the essence of a cheeseburger – the beef, the cheese, the pickles, the bacon – and transformed it into a creamy, delicious soup.
- Easy to Make: Don’t let the amazing flavor fool you, this soup comes together quickly and easily, making it perfect for weeknight dinners.
- Customizable: Feel free to add your favorite burger toppings! We’ll give you plenty of ideas.
Ingredients
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 4 cups diced potatoes (Russet or Yukon Gold)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- For Toppings: Bacon crumbles, chopped pickles, chopped green onions, shredded cheddar cheese, sour cream
Instructions
- Brown the Beef: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Sauté Vegetables: Add the chopped onion and garlic to the pot and cook until softened, about 5 minutes.
- Add Broth & Vegetables: Pour in the beef broth, add the potatoes, carrots, and celery. Season with paprika, garlic powder, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Creamy Goodness: Stir in the softened cream cheese until melted and smooth.
- Cheese It Up: Add the shredded cheddar cheese and milk. Stir until the cheese is melted and the soup is creamy.
- Serve & Top: Ladle the soup into bowls and top with your favorite cheeseburger toppings – bacon crumbles, chopped pickles, green onions, extra cheddar, and a dollop of sour cream!
Expert Tips
- Don’t Skip the Browning: Browning the beef properly develops a rich, deep flavor that’s essential to the soup.
- Softened Cream Cheese is Key: Using softened cream cheese ensures it melts smoothly into the soup without leaving any lumps.
- Adjust the Thickness: If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot. For a thinner soup, add a little more beef broth.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little heat.
Storage
Refrigerate: Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freeze: While the texture may change slightly, you can freeze this soup for up to 2-3 months. It’s best to freeze it before adding the toppings. Thaw overnight in the refrigerator before reheating.
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Cheeseburger Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Award-winning Cheeseburger Soup is a hearty, creamy soup loaded with ground beef, potatoes, vegetables, and melty cheese. Comfort food in a bowl!
Ingredients
1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all-purpose flour
2 cups Velveeta cheese (cubed) or shredded cheddar cheese
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Instructions
1. In a 3-quart saucepan, brown the ground beef. Drain and set aside.
2. In the same pot, add 1 tablespoon butter, onion, carrots, celery, basil, and parsley. Cook until vegetables are tender.
3. Add chicken broth, potatoes, and browned beef. Bring to a boil, then reduce heat, cover, and simmer 10–12 minutes until potatoes are tender.
4. In a small skillet, melt remaining 3 tablespoons butter. Stir in flour and cook 3–5 minutes until bubbly. Stir this roux into the soup. Bring to a boil and cook 2 minutes, stirring.
5. Reduce heat to low. Stir in cheese, milk, salt, and pepper. Cook until cheese melts.
6. Remove from heat and blend in sour cream. Serve hot.
Notes
For extra flavor, top with shredded cheddar, bacon bits, or green onions.
This soup thickens as it cools—add extra broth or milk to thin when reheating.
Velveeta melts smoothly, but cheddar adds a sharper flavor if preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 581
- Sugar: 13g
- Sodium: 2144mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 118mg