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Cheeseburger Soup

Cheeseburger soup recipe delivers all the comfort of your favorite burger in a warm, creamy bowl. This hearty soup features seasoned ground beef, melted cheddar, and tender potatoes that make it perfect for chilly weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Soup Base
  • 1.5 pounds ground beef 80/20 blend works best
  • 4 tablespoons unsalted butter divided
  • 1 large yellow onion diced
  • 3 celery stalks diced
  • 3 medium carrots peeled and diced
  • 3 cloves garlic minced
  • 3 cups chicken broth
  • 4 medium russet potatoes peeled and cubed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
For the Cheese Sauce
  • 1/4 cup all purpose flour
  • 2 cups whole milk
  • 8 ounces Velveeta cheese cubed
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup sour cream
For Topping
  • Cooked crumbled bacon
  • Diced dill pickles
  • Extra shredded cheddar
  • Chopped fresh parsley

Equipment

  • Large Dutch oven or heavy bottomed pot (at least 6 quarts)
  • Wooden spoon or spatula
  • Sharp knife and cutting board
  • Measuring cups and spoons
  • Whisk
  • Ladle for serving
  • Small saucepan

Method
 

  1. Heat your Dutch oven over medium high heat and add the ground beef. Break it into small crumbles using your wooden spoon and cook until browned, about 7 minutes. Drain the excess fat and set the beef aside.
  2. Melt 2 tablespoons of butter in the same pot over medium heat. Add the onion, celery, and carrots, then cook until softened, about 5 minutes. Stir occasionally to prevent sticking.
  3. Add the minced garlic to the vegetables and cook for just 30 seconds until fragrant. Stir in the paprika, salt, and pepper.
  4. Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes until potatoes are fork tender.
  5. In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute until golden and bubbly.
  6. Gradually whisk the milk into the roux, stirring constantly to prevent lumps. Cook until thickened, about 3 minutes, then remove from heat. Add the Velveeta and cheddar cheese, stirring until completely melted and smooth.
  7. Pour the cheese sauce into the soup pot and add the cooked ground beef back in. Stir well to combine all the components evenly.
  8. Let the soup simmer together for 5 minutes so the flavors can meld. Stir in the sour cream during the last minute of cooking.
  9. Taste your soup and adjust salt and pepper as needed. Ladle into bowls and add your favorite toppings such as crumbled bacon, diced pickles, extra cheddar, and fresh parsley.

Notes

Let the soup rest for 5 minutes after cooking, which allows it to thicken slightly and makes it easier to eat without burning your tongue. Use freshly shredded cheese since pre-shredded varieties contain anti-caking agents that affect melting. Store cooled soup in airtight containers for up to 4 days in the refrigerator. This soup freezes well for up to 3 months.