Cheeseburger Soup
This thick and hearty 10-minute Cheeseburger Soup combines favorites—like seasoned ground beef, potatoes, creamy cheese, and carrots. Yum!
Jump to Recipe
Table of Contents
  1. WHY WE LOVE THIS CHEESEBURGER SOUP RECIPE
  2. Ingredients
  3. SUBSTITUTIONS AND ADDITIONS
  4. HOW TO MAKE CHEESEBURGER SOUP
  5. STORAGE TIPS
  6. Cheeseburger Soup Recipe

Cold winter nights are perfect for serving up warm, savory, cheesy soup! This thick and hearty Cheeseburger Soup combines familiar favorites—like seasoned ground beef, potatoes, creamy cheese, carrots and celery—into a simmering delicious stew of total comfort. It’s like a warm hug in a bowl! The best part is: This delectable 10-minute creation tastes just like a flavor-packed cheeseburger!

Cheeseburger Soup

Love cheeseburgers? Be sure to check out our recipe for Air Fryer Cheeseburgers!

WHY WE LOVE THIS CHEESEBURGER SOUP RECIPE

  • Quick and easy to prepare in 10 minutes.
  • Made with simple ingredients that combine into a creamy, cheesy, meaty soup.
  • Filled with savory flavors that taste like a juicy cheeseburger in soup form.
  • Better than a burger and fries when you crave cozy and comforting food during cold weather.
  • Filling enough for a main meal and always family-friendly.
cheeseburger soup

Ingredients

  • Cooking oil 
  • Celery
  • Carrot
  • Onion: A yellow onion is the best onion to use for this type of recipe, but feel free to use another type of onion if you don’t have a yellow one.
  • Ground beef: Any type of ground meat will work great for this recipe.
  • Garlic salt: If you don’t have any garlic salt, use half garlic powder and half table salt. 
  • Italian seasoning 
  • Beef broth: You can try this with chicken or vegetable broth instead.
  • Red potatoes: Yellow or russet potatoes are also options for this recipe. For yellow potatoes, the cook time will be the same. If you use russet potatoes, they will cook faster, but the cook time will also depend on how big they are chopped. Whatever you do, keep an eye on your potatoes to make sure they don’t overcook. 
  • Heavy cream: You can replace this with milk or half and half, though the soup won’t be quite as thick.
  • Cornstarch
  • Velveeta cubes: If you don’t like Velveeta, feel free to use about 2 ¾ cups of shredded cheddar cheese.
  • Sour cream: Plain greek yogurt can be substituted for the sour cream.

SUBSTITUTIONS AND ADDITIONS

  • More Meat Options: You can substitute the ground beef for ground turkey, Italian sausage, ground pork, or ground chicken. For a vegetarian version, use veggie crumbles or a plant-based protein instead of meat.
  • Vary The Vegetables: You can easily add in more vegetables or change the vegetables in the soup. Try mushrooms, bell peppers , or even canned tomatoes.
  • Change The Cheese: Instead of Velveeta, try cheddar cheese or Colby jack cheese. For a spicier Cheeseburger Soup try it with pepper jack cheese.
  • Tasty Toppings: Feel free to top your soup with your favorite garnishes, like crumbled bacon, chives, chopped green onion, oyster crackers, croutons, shredded cheese, or chopped pickles.
Cheeseburger Soup

HOW TO MAKE CHEESEBURGER SOUP

This Cheeseburger Soup recipe easily makes a creamy, hearty, delicious one-dish dinner that tastes like a cheesy burger and fries in soup form. In 10 quick minutes, you can combine simple ingredients into a single pot, let it simmer, and then serve a savory and filling meal that will be a new family favorite.

  1. Add oil, celery, carrots, and onion to a saucepan and cook over medium high heat.
    Pro Tip: Cook until the vegetables are almost soft, about 3-4 minutes. 
  2. Add in the ground beef and cook until the meat is no longer pink, about 5-6 minutes.Cheeseburger Soup
  3. Drain the excess grease and season with garlic salt and Italian seasoning. 
    Pro-Tip: When draining the grease, use a couple of paper towels by placing them in the saucepan and moving them around to soak up the extra grease. If you don’t drain the grease, your soup will still turn out delicious but a bit greasy. Cheeseburger Soup
  4. Add the beef broth and red potatoes, bring to a boil, and then reduce to a simmer.
  5. Cover and simmer for 12 minutes or until the potatoes are fork-tender. Cheeseburger Soup
  6. In a separate bowl, whisk cornstarch into the heavy cream.
    Pro Tip: You can also or ladle ½ cup of broth into a bowl and whisk the cornstarch into the broth until no more lumps are present. Once you have added the heavy cream, don’t turn up the heat to high or even medium-high. The cream may “split” and leave you with an undesirable texture. It will still be tasty, but it won’t look as nice.
  7. Turn the heat to low and slowly add the cornstarch and cream mixture to the soup, continuously stirring until it has thickened.
    Pro Tip: It may take a couple of minutes to thicken. Do not turn the heat up during this process. It can be difficult to continuously stir the soup as you add the cornstarch.Cheeseburger Soup
  8. Add the Velveeta cubes and stir until completely melted.
    Pro-Tip: The Velveeta cheese can take a little while to melt completely, so don’t worry if you need to stir it a few extra times. As long as you haven’t left the soup simmering so long that it will overcook the potatoes, you will be fine. 
  9. Remove soup from the heat and stir in the sour cream.
  10. Ladle into bowls and serve warm. Enjoy!Cheeseburger Soup

STORAGE TIPS

  • To Store: Place any leftovers you may have into an airtight container and put them in the refrigerator. You can enjoy this leftover soup for 3-4 days.
  • To Freeze: You can freeze this soup for 3-4 months in a freezer-safe container.
  • To Reheat: Reheat your soup in the microwave or on the stovetop when ready to eat again.
Cheeseburger Soup
No ratings yet
Cheeseburger Soup

Cheeseburger Soup

Author — Jake
Serves — 8
This thick and hearty 10-minute Cheeseburger Soup combines favorites—like seasoned ground beef, potatoes, creamy cheese, and carrots. Yum!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 2 tbsp cooking oil
  • 2 stalks celery chopped (~ 1 cup)
  • 1 large carrot shredded (~½ cup)
  • ½ onion chopped (~1 cup)
  • 1 pound ground beef
  • tsp garlic salt
  • 4 cups beef broth
  • 3 red potatoes chopped into 1 inch cubes (~3 cups)
  • ¾ cup heavy cream
  • 3-4 tbsp cornstarch
  • 12 ounces (3 4-ounce) Velveeta cubes (from a 5-pack)
  • ½ cup plain sour cream

Instructions
 

  • Place the cooking oil, celery, carrots, and onion together in a large saucepan over medium high heat. Cook until the vegetables are almost soft, about 3-4 minutes.
  • Add in the ground beef and cook until the ground beef is no longer pink, about 5-6 minutes.
  • Drain any excess grease and then season with garlic salt and Italian seasoning.
  • Add the beef broth and red potatoes to the pan.
  • Bring everything to a boil and then reduce to a simmer.
  • Cover and let simmer for 12 minutes or until the potatoes are fork tender.
  • Once the potatoes are finished cooking, whisk cornstarch into the heavy cream or ladle ½ cup of broth into a bowl and whisk the cornstarch into the broth until no more lumps are present.
  • Turn heat down to low and slowly add the cornstarch and heavy cream mixture to the soup while continuously stirring until the soup has thickened. It may take a couple of minutes to thicken. Do not turn the heat up during this process.
  • Add the Velveeta cubes and stir until completely melted.
  • Take the soup off the heat and stir in the sour cream until completely incorporated.
  • Ladle into bowls and serve warm.

Notes

Storage :
  • To Store: Place any leftovers you may have into an airtight container and put them in the refrigerator. You can enjoy this leftover soup for 3-4 days.
  • To Freeze: You can freeze this soup for 3-4 months in a freezer-safe container.
  • To Reheat: Reheat your soup in the microwave or on the stovetop when ready to eat again.
Tips:
  • When draining the grease, use a couple of paper towels by placing them in the saucepan and moving them around to soak up the extra grease. If you don’t drain the grease, your soup will still turn out delicious but a bit greasy. 
  • It can be difficult to continuously stir the soup as you add the cornstarch. I recommend whisking the cornstarch into the heavy cream or ½ cup of broth before adding it to the soup. Even if there are lumps, this soup is very forgiving, so you will be okay. 
  • The Velveeta cheese can take a little while to melt completely, so don’t worry if you need to stir it a few extra times. As long as you haven’t left the soup simmering so long that it will overcook the potatoes, you will be fine. 
  • Once you have added the heavy cream, don’t turn up the heat to high or even medium-high. The cream may “split” and leave you with an undesirable texture. It will still be tasty, but it won’t look as nice.

Nutrition Info

Calories: 375kcal | Carbohydrates: 25g | Protein: 25g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1651mg | Potassium: 870mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2111IU | Vitamin C: 8mg | Calcium: 309mg | Iron: 2mg
Jake and Jenn profile

About MOMMA MADE MEALS

Hi! We are Jenn & Jake. Mom and son working together to pass our family favorite recipes down from generation to generation.

Related Recipes

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating