Warm, comforting, and irresistibly cheesy, this homemade cheeseburger soup recipe is pure comfort in a bowl. It’s a creamy, hearty, and unbelievably flavorful dish that brings all the best parts of a classic cheeseburger into a satisfying soup. This award-winning recipe is a true family favorite, delivering simplicity and satisfying tastes every time. You’re in for a treat with this simple, yet incredibly rewarding meal.
Why You’ll Love This Cheeseburger Soup
This delicious cheeseburger soup offers so much to love, making it a perfect addition to your meal rotation.
- It’s wonderfully creamy, cheesy, and hearty, providing a truly comforting eating experience.
- You can easily customize it to your taste with various toppings and ingredient swaps.
- It’s an easy one-pot (or stovetop) recipe, minimizing cleanup and making meal prep a breeze.
- This soup is perfect for chilly evenings, warming you from the inside out with its rich flavors.
- It serves as a fantastic family-friendly comfort food, sure to please even the pickiest eaters.
- The leftovers are just as good, if not better, making it great for meal prepping.
Ingredients
Gather these simple ingredients for your cheeseburger soup recipe to create a rich and satisfying meal.
- 1 pound ground beef (lean)
- ¾ cups onion (chopped)
- ¾ cups carrots (shredded)
- ¾ cups celery (diced)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 cloves garlic
- 4 tablespoons butter (divided)
- 3 cups chicken broth (low sodium)
- 4 cups peeled potatoes (diced, about 1¾ pounds)
- ¼ cups all-purpose flour (okay to use gluten-free here)
- 12 ounces pepper jack Velveeta (cut into cubes)
- 1½ cups milk (plain, unflavored)
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cups sour cream
Notes & Substitutions
When preparing this cheeseburger soup, consider these tips for the best results or to tailor it to your needs. For ground beef, opt for 90-93% lean and always drain the fat thoroughly to prevent a greasy soup. According to the USDA, ground beef should be cooked to 160°F to ensure it’s safe to eat. Yukon gold potatoes offer a creamy texture, while Russets provide more firmness; cubed frozen hash browns are also a convenient alternative.
For optimal creaminess, Velveeta is highly recommended. Other shredded cheeses like cheddar or Monterey Jack can work, but they might result in a thinner consistency. You can use any plain dairy or non-dairy milk. If you prefer a deeper flavor, beef broth can be substituted for chicken broth. Greek yogurt or cream cheese are suitable alternatives for sour cream. For a gluten-free option, gluten-free all-purpose flour works perfectly for thickening this delightful soup.
Equipment
You won’t need many specialized tools for this fantastic cheeseburger soup recipe.
- Vegetable peeler
- Sharp knife
- Large pot or Dutch oven (3-qt or 6-qt is ideal)
- Small skillet
- Garlic press (optional, but convenient)
Instructions
Follow these easy steps to create your delicious cheeseburger soup recipe from scratch. This process is designed to be straightforward and rewarding for any home cook.
First, brown the ground beef in a 3-quart saucepan over medium-high heat. Once cooked through, drain any excess grease and set the beef aside. This step ensures your soup isn’t overly oily.
In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes. Sauté these vegetables until they become tender, which typically takes about 10 minutes. Next, press the garlic directly into the pot and cook for just 1 minute until it becomes fragrant. Be careful not to burn the garlic.
Now, return the cooked beef to the pot. Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
While the soup simmers, prepare your roux in a small skillet. Melt the remaining 3 tablespoons of butter over medium heat. Stir in the all-purpose flour, cooking and stirring continuously for 3-5 minutes until the mixture is bubbly and forms a thick paste. This is your roux, essential for thickening the soup.
Add the prepared roux to the soup in the larger pot, stirring well to combine. Bring the soup back to a boil, then cook and stir for another 2 minutes. This helps the roux fully integrate and thicken the soup to a perfect consistency.
Reduce the heat to low. Add the cubed Velveeta cheese, milk, salt, and black pepper to the pot. Cook and stir continuously until the cheese is completely melted and the soup is smooth and creamy. Ensure the heat is low to prevent the cheese from scorching.
Finally, remove the pot from the heat. Stir in the sour cream until it is fully blended into the soup. This adds a lovely tang and extra creaminess. Your hearty cheeseburger soup is now ready to be served immediately. Enjoy every warm, cheesy spoonful!
Pro Tips & Troubleshooting
Making this homemade cheeseburger soup is simple, but a few tips can ensure perfection every time.
- Ground Beef: Always use lean ground beef (90% or higher) and drain the fat thoroughly. This prevents a greasy texture and ensures the soup stays rich.
- Prevent Curdling: When adding sour cream, always remove the soup from the heat first. Stirring it in off the heat prevents the sour cream from curdling and keeps your soup smooth.
- Roux Importance: The roux (butter and flour mixture) is crucial. It thickens the soup and adds a layer of rich flavor, so don’t rush this step.
- Potato Consistency: Choose potatoes wisely; Yukon golds hold their shape well while providing creaminess. Avoid overcooking them to prevent a mushy texture in your cheeseburger soup.
- Cheese Choice: For that signature creamy, smooth texture, stick with Velveeta. Other shredded cheeses can separate or make the soup grainier.
Serving Suggestions, Storage, & Variations
This versatile cheeseburger soup is delicious on its own, but a few additions can elevate your meal.
Serving Suggestions
- Serve your hearty cheeseburger soup with crusty bread or garlic bread for dipping up every last drop.
- Pair it with a fresh green salad or some crisp carrot sticks for a balanced meal.
- Offer various toppings like extra shredded cheddar, crumbled bacon bits, chopped green onions, or even crushed potato chips for a fun, customizable experience.
Storage & Reheating
- Refrigerate: Store any leftover cheeseburger soup in an airtight container in the refrigerator for 3-4 days.
- Reheating: Gently reheat the soup on the stovetop over low heat, stirring occasionally, or in the microwave. You might need to add a splash of extra broth or milk to thin it out if it has thickened too much.
- Freezing: This cheeseburger soup recipe freezes well for up to 3 months. However, be aware that potatoes may become a bit mushy and the cheese might separate slightly upon thawing and reheating. Stir well to reintegrate the cheese.
Variations
Get creative with your cheeseburger soup!
- Vegetarian Option: Substitute vegetable broth and use plant-based ground crumbles for a meatless version.
- Keto/Low Carb: Swap out the potatoes for cauliflower florets to keep this soup keto-friendly.
- Added Flavor: Stir in a half cup of cooked, crumbled bacon bits at the end for an extra smoky crunch.
- Alternative Meats: Experiment with ground turkey, ground pork, or even mild Italian sausage instead of beef.
- Cheese Choices: While Velveeta is best for creaminess, you can use sharp cheddar, Monterey Jack, or a blend. Just ensure you use 12 ounces by weight.
- Extra Vegetables: Boost the nutrition by adding sliced mushrooms, diced bell peppers, or a can of diced tomatoes (drained) along with the other vegetables.
- Broth Flavor: For an even richer, beefier taste, use beef broth instead of chicken broth.
- Other Cooking Methods: For hands-off cooking, you can adapt this cheeseburger soup recipe for a slow cooker or Instant Pot.
Nutrition Information
This cheeseburger soup recipe provides a satisfying meal with balanced macros, perfect for a hearty dinner.
| Nutrient | Amount |
|---|---|
| Calories | 352 kcal |
| Carbohydrates | 31g |
| Protein | 17g |
| Fat | 18g |
| Saturated Fat | 10g |
| Trans Fat | 1g |
| Cholesterol | 58mg |
| Sodium | 1319mg |
| Fiber | 3g |
| Sugar | 7g |
| Unsaturated Fat | 5g |
Frequently Asked Questions (FAQ)
Here are some common questions about making this delightful cheeseburger soup recipe.
Can I use frozen hash browns instead of fresh potatoes?
Yes, you can! Opt for cubed frozen hash browns; they cook up nicely in this soup.
What kind of cheese is best for cheeseburger soup?
Velveeta is highly recommended for the creamiest texture and melty consistency in this cheeseburger soup recipe.
What is the purpose of the butter and flour mixture (roux)?
The roux is essential for thickening the soup to a rich consistency and adds depth of flavor.
Can cheeseburger soup be made ahead of time or frozen?
Yes, it can be made 3-4 days ahead and refrigerated, or frozen for up to 3 months, though textures may change slightly.
Can this recipe be made in a slow cooker?
Yes, you can adapt this cheeseburger soup for a slow cooker by browning the beef first, then combining ingredients (except cheese and sour cream) on low for 4-6 hours.
Is there an Instant Pot version of this recipe?
Absolutely! Many Instant Pot adaptations exist that can significantly reduce cooking time for this hearty soup.
Conclusion
This cheeseburger soup recipe truly delivers on its promise of a rich, creamy, and incredibly satisfying meal. It’s the perfect blend of savory beef, tender vegetables, and luscious cheese, creating a bowl of pure comfort. Simple to make yet bursting with flavor, it’s an ideal choice for busy parents and beginners looking for a delicious, time-saving dish. Give this hearty cheeseburger soup recipe a try tonight and enjoy a delightful, easy meal with your loved ones!
