Creamy Cheeseburger Soup Recipe

This Creamy Cheeseburger Soup is everything I crave in a bowl—rich, hearty, cheesy, and full of flavor. Loaded with ground beef, tender potatoes, and veggies in a velvety cheese-based broth, it brings all the comfort of a cheeseburger straight into soup form. It’s the kind of meal that warms me up from the inside out, especially on chilly days.

Why You’ll Love This Recipe

I love how this soup hits all the right notes of comfort food—savory ground beef, melty cheese, and a creamy texture that’s hard to resist. The addition of carrots and celery adds a nice crunch and depth, and topping it with pickles gives that unmistakable cheeseburger flavor twist. It’s quick to prepare and flexible enough to adapt to my taste or whatever I have on hand. Plus, it’s family-approved and kid-friendly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Potatoes (baking potatoes, or frozen/refrigerated diced potatoes)
• Lean ground beef
• Butter
• Diced onion
• Chopped baby carrots
• Diced celery
• Garlic
• All-purpose flour
• Milk
• Chicken stock
• Velveeta cheese (or shredded cheddar as an alternative)
• Sour cream
• Diced pickles (for topping)
• Salt and pepper

Directions

1. Cook the Potatoes
I wash and poke the potatoes with a fork, then microwave them for 12–15 minutes until soft. After cooling, I peel and dice them. To save time, I sometimes use pre-diced frozen or refrigerated potatoes.

2. Brown the Ground Beef
In a large pot or Dutch oven, I cook the ground beef until browned, then drain the fat and set the meat aside.

3. Sauté the Vegetables
Using the same pot, I melt butter and add onions, carrots, and celery, cooking until they’re tender. Then I stir in the garlic and cook it for about a minute.

4. Make the Roux
I sprinkle in the flour and whisk it into the buttered veggies to form a roux. After about a minute, I gradually whisk in the chicken stock and milk, letting it simmer until slightly thickened. I season it with salt and pepper to taste.

5. Add the Beef and Potatoes
I stir the cooked ground beef and diced potatoes into the pot, letting it heat through.

6. Finish with Cheese and Sour Cream
Once the soup is warm and thickened, I turn off the heat and stir in the Velveeta cheese (or cheddar), followed by the sour cream. I keep stirring until it’s smooth and creamy.

7. Top and Serve
I ladle the soup into bowls and top with more shredded cheese and diced pickles for that classic cheeseburger experience.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

• I often swap ground beef for ground turkey or spicy sausage for a change in flavor.
• For a sharper taste, I use shredded cheddar or a cheese blend instead of Velveeta.
• Beef broth works well if I want a deeper, richer flavor.
• Cauliflower can replace potatoes for a low-carb version.
• Chopped bacon on top adds a smoky, savory bite.
• Cream cheese or Greek yogurt can replace sour cream for a different creamy finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. This soup reheats well on the stove over medium-low heat or in the microwave, stirring occasionally until warm. I don’t recommend freezing it, as the texture can become grainy due to the dairy content.

FAQs

Can I make this soup in a slow cooker?

Yes, I’ve made it in the slow cooker by adding raw diced potatoes, onions, celery, carrots, garlic, and broth first. I cook it on low for 6–8 hours, then stir in browned beef, the milk mixture, Velveeta, and sour cream about 30 minutes before serving.

What’s the best cheese for cheeseburger soup?

I usually use Velveeta for its creamy melt, but shredded cheddar or a cheese blend works great too—just know the texture might be a little thinner.

Can I use precooked potatoes?

Absolutely. When I’m short on time, I use 3 cups of refrigerated or frozen diced potatoes. I just make sure to add them when the recipe calls for cooked potatoes and heat them through.

Is this soup gluten-free?

Not as written, since it contains all-purpose flour. But I’ve made it gluten-free by using a 1:1 gluten-free flour blend or cornstarch slurry as the thickener.

Can I make it ahead?

Yes, this soup reheats beautifully. I just make it the day before, refrigerate it, and reheat it slowly to prevent the dairy from curdling.

Conclusion

This Creamy Cheeseburger Soup is one of my favorite cold-weather meals—it’s hearty, comforting, and totally satisfying. With its blend of savory ground beef, creamy cheese, and tender potatoes, it tastes just like a cheeseburger in a bowl. I love how easy it is to tweak the ingredients to suit my mood or pantry, and it never fails to be a crowd-pleaser.

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