Easy Cheeseburger Soup Recipe
This comforting and incredibly easy cheeseburger soup brings together all the beloved flavors of your favorite burger in a warm, creamy bowl. Packed with savory ground beef, tender potatoes, and a rich, cheesy broth, it's the ultimate weeknight meal that promises to satisfy. Get ready for a delicious, family-friendly dish that's surprisingly simple to make.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
6 servings
Keywords
Why This Recipe Delivers
- Delivers classic cheeseburger flavor in a comforting, spoonable form.
- Incredibly easy to prepare, perfect for busy weeknights.
- A one-pot wonder that minimizes cleanup, maximizing enjoyment.
- Highly customizable with your favorite burger toppings.
- A hearty and satisfying meal that appeals to all ages.
Ingredients
- 225 grams (1/2 pound) lean ground beef
- 56 grams (4 tablespoons) unsalted butter, divided
- 100 grams (3/4 cup) carrots, finely diced
- 75 grams (3/4 cup) celery, finely diced
- 120 grams (3/4 cup) yellow onion, finely diced
- 5 ml (1 teaspoon) dried basil
- 5 ml (1 teaspoon) dried parsley
- 600 grams (4 cups) russet or Yukon Gold potatoes, peeled and diced into 1.5 cm (1/2 inch) cubes
- 720 ml (3 cups) low-sodium chicken broth
- 30 grams (1/4 cup) all-purpose flour
- 240-480 grams (1 to 2 cups) Velveeta processed cheese, cubed
- 360 ml (1 1/2 cups) whole milk
- 3.75 ml (3/4 teaspoon) fine sea salt, or to taste
- 1.25 to 2.5 ml (1/4 to 1/2 teaspoon) freshly ground black pepper, or to taste
- 60 ml (1/4 cup) full-fat sour cream
- Crispy fried onion rings, thinly sliced green onions, and crumbled crispy bacon (for garnish, optional)
Instructions
- In a large, heavy-bottomed pot or Dutch oven, add the ground beef. Cook and crumble the meat over medium-high heat for approximately 6 to 8 minutes, stirring frequently, until it is no longer pink and fully browned. This step renders out fat and develops a foundational savory flavor. Drain any excess fat thoroughly and set the cooked beef aside in a separate bowl.
- Reduce the heat to medium-low. Melt 1 tablespoon (approximately 14 grams) of the unsalted butter in the same pot, utilizing the residual flavors from the browned beef. Add the finely diced carrots, celery, and yellow onion along with the dried basil and dried parsley. Stir consistently and sauté for about 10 minutes until the vegetables are tender and the onion becomes translucent, releasing their aromatic qualities.
- Return the cooked ground beef to the pot. Add the diced potatoes and pour in the 720 ml (3 cups) of chicken broth. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and allow it to simmer for approximately 10 to 12 minutes, or until the potatoes are fork-tender. This ensures the potatoes cook through before the cheese is added, preventing them from becoming mushy later.
- While the soup simmers, prepare the roux in a separate small saucepan. Melt the remaining 3 tablespoons (approximately 42 grams) of butter over medium-low heat. Add the 30 grams (1/4 cup) of all-purpose flour and stir continuously with a whisk for about 3 to 5 minutes. The mixture, known as a roux, should gently bubble and turn a pale golden color; this cooks out the raw flour taste and thickens the soup. Carefully whisk the roux into the simmering soup, ensuring no lumps. Bring the soup back to a boil, stirring constantly, and cook for an additional 2 minutes to allow the soup to thicken properly.
- Reduce the heat to the absolute lowest setting. Stir in the cubed Velveeta processed cheese, 360 ml (1 1/2 cups) of whole milk, 3.75 ml (3/4 teaspoon) of salt, and 1.25 to 2.5 ml (1/4 to 1/2 teaspoon) of black pepper. Continue to stir gently until the Velveeta is completely melted and incorporated, creating a smooth, creamy, and luscious texture. Once the cheese is fully melted, remove the pot from the heat immediately to prevent the cheese from separating or seizing.
- Just before serving, stir in the 60 ml (1/4 cup) of full-fat sour cream. This adds a subtle tanginess and extra creaminess that brightens the rich flavors of the soup.
- Ladle the warm, hearty cheeseburger soup into individual bowls. Garnish generously with optional toppings such as crispy fried onion rings, thinly sliced green onions, and crumbled crispy bacon to enhance the "cheeseburger" experience. Serve immediately and savor every delicious spoonful.
Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot (5-6 liters/quarts)
- Small saucepan
- Whisk
- Wooden spoon or spatula
- Slotted spoon (for draining beef)
- Cutting board
- Sharp knife
- Measuring cups and spoons
Essential Success Tips
- Do not overcrowd the pot when browning the ground beef; if necessary, cook in batches to ensure proper browning and prevent steaming.
- Dice the potatoes evenly so they cook at the same rate, ensuring uniform tenderness in every bite.
- When making the roux, cook the flour for the full 3-5 minutes to eliminate any raw flour taste, which can otherwise make the soup taste pasty.
- Stir the Velveeta continuously on low heat until fully melted, then remove from heat immediately to prevent the cheese from becoming grainy or separating.
- For the best flavor and texture, use full-fat sour cream and stir it in just at the end, off the heat, to maintain its creamy consistency without curdling.
Professional Cooking Secrets
- To elevate the umami, consider adding a tablespoon of Worcestershire sauce or a pinch of smoked paprika along with the spices when sautéing the vegetables. This deepens the savory profile, mimicking the complexity of a grilled burger.
- For an extra layer of flavor and richness, deglaze the pot with a splash of beef broth or even a dry red wine after browning the beef, scraping up any browned bits before adding the vegetables.
- If you prefer a thicker, more robust soup, mash about 1/4 of the cooked potatoes against the side of the pot before adding the cheese. This naturally thickens the soup without adding more flour, providing a wonderful textural contrast.
Notes
- Storage: Leftover cheeseburger soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if it has thickened too much.
- Variations: Feel free to experiment with different cheeses like sharp cheddar or Monterey Jack, but note that Velveeta provides the smoothest, most consistent melt. You can also add a pinch of cayenne pepper for a subtle kick.
- Make Ahead: The base of the soup (cooked beef, vegetables, and potatoes in broth) can be prepared a day in advance. Store in the refrigerator, then reheat and proceed with the roux, milk, and cheese steps just before serving.
Frequently Asked Questions
Can I use fresh herbs instead of dried?
Yes, absolutely! If using fresh basil and parsley, you would typically use about three times the amount of dried herbs. For this recipe, that would be roughly 15 ml (3 teaspoons) of chopped fresh basil and 15 ml (3 teaspoons) of chopped fresh parsley. Add them towards the end of the vegetable sauté to preserve their vibrant flavor.
What if my soup is too thin or too thick?
If the soup is too thin, you can create a small slurry by whisking a tablespoon of flour or cornstarch with an equal amount of cold water or milk, then whisk it into the simmering soup and cook for a few minutes until thickened. If it's too thick, simply stir in a bit more chicken broth or milk until it reaches your desired consistency.
Can I freeze cheeseburger soup?
While it's technically possible, soups with a high dairy content like this one can sometimes separate or become grainy after freezing and thawing. The texture of the Velveeta might also change. If you must freeze, do so before adding the Velveeta and sour cream. Add those ingredients upon reheating for best results.
Nutrition Facts (Per Serving)
Approximately per serving: Calories: 480, Protein: 28g, Fat: 30g, Saturated Fat: 15g, Cholesterol: 90mg, Sodium: 950mg, Carbohydrates: 28g, Fiber: 3g, Sugars: 6g. (Note: Nutritional values are estimates and can vary based on specific brands and exact quantities.)
Allergy Information
Contains dairy and gluten. For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend (ensure it contains xanthan gum) or use cornstarch as a thickener. Ensure your chicken broth is also gluten-free. Dairy is a primary component and difficult to substitute without significantly changing the dish; however, dairy-free versions of Velveeta and sour cream exist, though results may vary.
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