This creamy cheeseburger soup recipe is the perfect cozy dinner when you want the flavors of a classic cheeseburger in a warm, satisfying bowl. Made with ground beef, potatoes, carrots, celery, chicken broth, whole milk, and melted processed cheese, it comes together in about 45 minutes and makes approximately 6–8 servings.
Every spoonful is rich, savory, and comforting, with tender vegetables and potatoes tucked into a silky cheese broth. A little sour cream gives the soup a pleasantly tangy finish, while optional pickle, bacon, or green onion toppings make each bowl taste even more like your favorite cheeseburger.
Jump to RecipeWhy You’ll Love This Recipe
This soup brings together the best parts of a classic cheeseburger and a hearty potato soup. The ground beef adds savory richness, the vegetables provide sweetness and texture, and the creamy cheese base makes the whole pot feel wonderfully indulgent.
It is also a practical weeknight dinner. The ingredient list is familiar, the preparation takes approximately 20 minutes, and the cooking time is approximately 25 minutes, so you can have a complete meal ready in about 45 minutes.
The recipe makes approximately 6–8 servings, which is enough for a family dinner with leftovers. Serve it with toasted bread, crackers, or a crisp green salad for a comforting meal that feels generous without requiring complicated techniques.
If you enjoy warming bowls with plenty of vegetables, you may also like this cozy corn chowder for another comforting dinner option.
Ingredients You’ll Need
The foundation of this cheeseburger soup is simple: 1/2 pound of ground beef, 3/4 cup each of finely chopped onion, shredded carrots, and diced celery, plus 4 cups of peeled, cubed potatoes. These ingredients create the familiar savory-sweet flavor and satisfying texture that make the soup so filling.
- Ground beef: Brown it thoroughly and break it into small pieces for an even distribution throughout every serving.
- Vegetables: Onion, carrots, and celery build a flavorful base while adding color and gentle sweetness.
- Potatoes: Russet or Yukon Gold potatoes both work well. Peel them and cut them into evenly sized cubes.
- Herbs: One teaspoon each of dried basil and dried parsley flakes adds a mild, familiar savory note.
- Broth and dairy: Three cups of chicken broth provide the liquid base, while two cups of whole milk create the creamy sauce.
- Thickener: A roux made with 1/4 cup all-purpose flour and 2 tablespoons of butter gives the soup body.
- Cheese and sour cream: One and one-half cups of cubed processed cheese melt smoothly, and 1/4 cup sour cream adds a tangy finish.
Have the cheese cubed before you begin cooking. Smaller pieces melt more quickly and evenly, which helps you finish with a smooth, creamy soup.
For a different hearty soup night, keep our ham and bean soup in your dinner rotation as well.
How to Make It Step-by-Step
Step 1: Brown the ground beef in a large pot or Dutch oven over medium heat, breaking it into small pieces as it cooks. Once no pink remains, drain any excess fat and transfer the beef to a bowl so it does not overcook while you prepare the vegetables.
Step 2: Melt 1 tablespoon of butter in the same pot, using the flavorful browned bits left behind as part of the soup base. Add the onion, carrots, celery, dried basil, and dried parsley flakes, then cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Step 3: Pour in the chicken broth and add the peeled, cubed potatoes along with the reserved browned beef. Bring the mixture to a boil, then reduce the heat, cover the pot, and simmer for 10–12 minutes, or until the potatoes can be easily pierced with a fork.
Step 4: While the potatoes simmer, make the creamy sauce in a separate saucepan. Melt the remaining 2 tablespoons of butter, whisk in the flour, and cook for about 1 minute until the mixture is smooth and lightly cooked.
Step 5: Gradually whisk the whole milk into the flour mixture, adding it slowly so the sauce stays smooth. Cook and stir frequently for approximately 3–5 minutes, until the milk mixture thickens and reaches a gentle boil.
Step 6: Stir the thickened milk mixture into the pot of beef, vegetables, and potatoes. Add the salt and ground black pepper, then simmer briefly until everything is heated through and the soup has a creamy consistency.
Step 7: Reduce the heat to low before adding the cubed processed cheese. Stir gradually and patiently until every piece melts into the broth and the soup looks smooth and glossy.
Step 8: Remove the pot from the heat, or keep it on very low heat, and stir in the sour cream. Do not boil after adding the sour cream, then taste and serve while the soup is hot.
Chef Tips for a Smooth, Flavorful Soup
The most important detail is controlling the heat once the cheese and sour cream go into the pot. Boiling can cause processed or dairy-based cheese sauces to become grainy or separate, so keep the temperature low and stir gently.
Cut the potatoes into cubes that are as close in size as possible. If some pieces are very large and others are tiny, the small pieces may become soft before the larger ones are tender.
For the best roux, whisk the flour into the melted butter until no dry pockets remain, then cook it for about 1 minute. Add the milk gradually while whisking, especially at the beginning, to prevent lumps.
Processed cheese, such as Velveeta, is used here because it melts into a particularly smooth soup. Cheddar can replace it, but stir the cheddar in off the heat and consider adding a small amount of extra milk or cream if the soup needs help staying smooth.
For a more cheeseburger-like presentation, set out bowls of optional toppings. Pickle relish, diced dill pickles, cooked bacon, and chopped green onions all add a familiar burger-shop touch.
When you want a bowl with brighter spices and a crisp topping, our Mexican chicken tortilla soup makes a flavorful change from this creamy recipe.
Serving Ideas and Cozy Pairings
Serve the soup in warmed bowls with a small spoonful of sour cream, chopped green onions, or diced dill pickles on top. A sprinkle of cooked bacon adds smoky flavor, while pickle relish gives the creamy broth a lively tang.
Crusty bread is ideal for dipping into the thick, cheesy broth. You can also serve the soup with toasted hamburger buns cut into strips, buttery crackers, or a simple salad dressed with a sharp vinaigrette.
Because this recipe already includes beef, potatoes, and vegetables, it can stand alone as dinner. If you are feeding a crowd, prepare a topping bar so everyone can customize their bowl without changing the soup itself.
For another vegetable-forward meal to serve on a chilly evening, try this lentil vegetable soup alongside warm bread.
Storage, Reheating, and Variations
Cool leftover soup promptly and refrigerate it in a covered container. When reheating, use low to medium-low heat and stir often so the dairy-based soup warms gently without boiling.
The soup may thicken as it stands, especially after refrigeration. Warm it slowly and stir thoroughly; if needed, loosen it with a small splash of milk while preserving the creamy texture.
For a meatier version, many newer variations use 1 pound of ground beef instead of 1/2 pound. Keep in mind that this changes the proportions from the recipe provided and will create a beefier, more substantial soup.
You can also vary the toppings rather than changing the soup base. Diced dill pickles, pickle relish, bacon, and chopped green onions are easy ways to give each serving a different cheeseburger personality.
If your family prefers a baked pasta dinner on another night, our 30-minute sausage stuffed shells are another satisfying option.
Creamy Cheeseburger Soup
Ingredients
Method
- Brown the ground beef in a large pot or Dutch oven, breaking it into small pieces. Drain excess fat, transfer the beef to a bowl, and set it aside.
- Melt 1 tablespoon of butter in the same pot. Add the onion, carrots, celery, basil, and parsley, then cook for 5–7 minutes, or until the vegetables begin to soften.
- Add the chicken broth, cubed potatoes, and browned beef to the pot. Bring the soup to a boil, reduce the heat, cover, and simmer for 10–12 minutes, until the potatoes are tender.
- In a separate saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for about 1 minute to make a smooth roux.
- Gradually whisk the milk into the roux. Cook, stirring frequently, for approximately 3–5 minutes, until the mixture thickens and reaches a gentle boil.
- Stir the thickened milk mixture into the soup. Add the salt and pepper, then simmer briefly until the soup is heated through.
- Reduce the heat to low and stir in the cubed processed cheese gradually. Continue stirring until the cheese melts completely and the soup is smooth.
- Remove the pot from the heat, or keep it on very low heat, and stir in the sour cream. Do not boil the soup after adding the sour cream.
Notes
Final Thoughts
This creamy cheeseburger soup is the kind of dinner that makes a cold evening feel instantly more inviting. Tender potatoes, browned beef, sweet vegetables, and smooth melted cheese create a bowl that is hearty enough for a main course and familiar enough to please the whole table.
Keep the cheese on low heat, avoid boiling after adding the sour cream, and cut the potatoes evenly for the best results. Once the soup is ready, add your favorite cheeseburger toppings and serve it with warm bread for a cozy meal that comes together in about 45 minutes.
With approximately 6–8 servings, this recipe is well suited to family dinners, casual entertaining, or planned leftovers. It is rich, comforting, and wonderfully easy to make whenever you need a warm bowl of homemade goodness.