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Vibrant close-up of a hearty cheeseburger soup recipe, garnished with sour cream and green onions.

This hearty, creamy cheeseburger soup transforms all your favorite burger flavors into a comforting bowl of goodness. Loaded with seasoned ground beef, potatoes, vegetables, and melty cheese, it’s an easy family favorite perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef (80/20 lean)
  • 3/4 cup onion, chopped
  • 3/4 cup carrots, shredded
  • 3/4 cup celery, diced
  • 1 tsp dried basil
  • 1 tsp dried parsley flakes
  • 2 cloves garlic, minced
  • 4 Tbsp unsalted butter, divided
  • 3 cups chicken broth (or low-sodium beef broth)
  • 4 cups peeled potatoes, diced (about 1¾ lbs)
  • 1/4 cup all-purpose flour
  • 12 oz pepper jack Velveeta, cubed
  • 1 1/2 cups milk (whole or 2%)
  • 3/4 tsp salt (kosher or sea salt)
  • 1/4 tsp black pepper
  • 1/4 cup sour cream (full-fat preferred)

Equipment

  • Large Dutch Oven or Soup Pot
  • cutting board and sharp knife
  • Measuring Cups and Spoons
  • Whisk For making smooth roux
  • Wooden spoon

Method
 

  1. Dice potatoes, chop onion, shred carrots, dice celery, and mince garlic. Measure all ingredients and set aside.
  2. In a large Dutch oven, brown ground beef over medium-high heat until no pink remains. Drain fat and set beef aside.
  3. In the same pot, melt 1 Tbsp of butter. Add onion, carrots, celery, basil, and parsley. Sauté for about 10 minutes until vegetables are tender.
  4. Add minced garlic to the pot. Stir and cook for 1 minute until fragrant, avoiding browning.
  5. Pour in chicken broth. Add potatoes and browned beef. Bring to a boil, then reduce heat, cover, and simmer 10–12 minutes until potatoes are fork-tender.
  6. Meanwhile, in a small skillet, melt remaining 3 Tbsp butter. Whisk in flour to make a roux. Stir continuously for 3–5 minutes until thick and bubbly.
  7. Slowly add roux to the simmering soup, whisking constantly to avoid lumps. Bring soup to a gentle boil and stir for 2 minutes to thicken.
  8. Reduce heat to low. Stir in cubed Velveeta, milk, salt, and pepper. Stir constantly until cheese is melted and soup is creamy. Do not boil.
  9. Remove soup from heat. Stir in sour cream until fully blended for added richness.
  10. Ladle hot soup into bowls. Garnish with bacon, pickles, green onions, or extra cheese as desired.

Notes

Swap ground beef with turkey or Italian sausage for a flavor twist. Velveeta melts smoothly, but sharp cheddar or American cheese work great too. To make gluten-free, use a GF flour blend or cornstarch slurry. For dairy-free, use plant-based cheese and milk. Garnish with bacon, pickles, or shredded cheese for burger-inspired toppings.