Quick Easy Cheeseburger Soup Recipe

I make this cheeseburger soup whenever the weather turns cold and I need something that sticks to your ribs. My kitchen fills with the smell of browning beef and melting cheese, and I know dinner is going to be good.

This recipe started as something I threw together on a busy weeknight, and now my family asks for it constantly. The combination of ground beef, diced potatoes, and that creamy cheese base hits every comfort food note without feeling heavy.

What makes this Cheeseburger Soup a keeper for years to come

I love how this soup takes all the flavors of a classic cheeseburger and turns them into something you can eat with a spoon. The ground beef stays tender, the potatoes cook until they’re soft but not mushy, and the cheese melts into every bite.

My favorite part is how the vegetables add texture without taking over the dish. The carrots bring a slight sweetness, the celery adds crunch, and the onions blend into the background in the best way possible.

This cheeseburger soup comes together in under an hour, which makes it perfect for those nights when I want something homemade but don’t have all evening to cook. I can have everything prepped, cooked, and on the table before anyone starts getting impatient.

If you’re looking for more hearty soup recipes, my The Best African Peanut Soup Recipe delivers bold, warming flavors, and the Italian Pasta Fagioli Soup has that same satisfying, stick-to-your-ribs quality I crave on cold days.

Everything you need for the perfect Cheeseburger Soup

• 1 pound ground beef (I use 90% lean to keep it from getting greasy)
• ¾ cup chopped onion
• ¾ cup shredded carrots (pre-shredded saves time)
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided (1 tablespoon for vegetables, 3 tablespoons for the roux)
• 3 cups chicken broth (beef broth works too if that’s what you have)
• 4 cups peeled and diced potatoes (russet potatoes hold their shape best)
• ¼ cup all-purpose flour
• 2 cups Velveeta processed cheese, cubed (or 2 cups shredded cheddar cheese if you prefer)
• 1 ½ cups milk (whole milk makes it creamier)
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper (adjust based on your taste)
• ¼ cup sour cream (stir this in at the end, off the heat)

My Method for Cheeseburger Soup

1. Brown 1 pound of ground beef in a 3-quart saucepan over medium-high heat, breaking it apart as it cooks, about 6-8 minutes until no pink remains. Drain off any excess grease and set the beef aside in a bowl.
2. In the same saucepan, melt 1 tablespoon of butter over medium heat, then add ¾ cup chopped onion, ¾ cup shredded carrots, ¾ cup diced celery, 1 teaspoon dried basil, and 1 teaspoon dried parsley flakes. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent.
3. Add 3 cups chicken broth, 4 cups diced potatoes, and the cooked ground beef to the saucepan. Bring the mixture to a boil over high heat, then reduce to medium-low, cover, and simmer for 10-12 minutes until the potatoes are fork-tender.
4. While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Whisk in ¼ cup all-purpose flour and cook for 3-5 minutes, stirring constantly, until the mixture turns golden and bubbly.
5. Add the flour mixture to the soup and bring everything back to a boil. Cook for 2 minutes, stirring constantly, until the soup thickens noticeably.
6. Reduce the heat to low and stir in 2 cups cubed Velveeta cheese, 1 ½ cups milk, ¾ teaspoon salt, and ¼ to ½ teaspoon pepper. Cook and stir until the cheese melts completely and the soup becomes smooth and creamy, about 3-4 minutes.
7. Remove the saucepan from the heat and stir in ¼ cup sour cream until fully incorporated. Taste and adjust seasoning if needed before serving.

My kitchen secrets for getting this Cheeseburger Soup just right

I always use lean ground beef because it keeps the soup from getting too oily. Draining the beef well after browning makes a huge difference in the final texture.

The roux step is where the magic happens for thickness. I cook the butter and flour mixture until it smells nutty and turns a light golden color, which takes about 4 minutes.

When I add the sour cream, I always remove the pot from the heat first. This prevents the sour cream from curdling and keeps the soup smooth and creamy instead of grainy.

How I love to share this Cheeseburger Soup

I serve this soup with oyster crackers on the side and let everyone add their own toppings. Shredded cheese, diced pickles, and crispy bacon bits turn each bowl into something personal.

This cheeseburger soup works for casual weeknight dinners and also holds up well when I need to bring something to a potluck. I transport it in a slow cooker set to warm, and it stays creamy for hours.