Easy Cheeseburger Soup
This creamy and comforting cheeseburger soup delivers all the savory goodness of a classic cheeseburger in a cozy, hearty bowl. Loaded with ground beef, tender vegetables, and melty cheese, it's a satisfying family-friendly meal that's perfect for chilly nights or easy weeknight dinners.
Servings: 8
Calories: 450kcal
Ingredients
- ½ pound ground beef
- 4 tablespoons butter divided
- ¾ cup carrots diced
- ¾ cup celery diced
- ¾ cup onion diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups potatoes diced
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 1 to 2 cups Velveeta cheese cubed
- 1 ½ cups whole milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon black pepper
- ¼ cup sour cream
- Optional Toppings:
- Onion rings
- Green onions
- Crumbled bacon
Instructions
- Cook the Beef
- In a large pot or Dutch oven over medium heat, cook the ground beef for 6–8 minutes, breaking it up as it browns. Once no longer pink, drain excess fat and set the beef aside.
- Sauté the Vegetables
- In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, onions, basil, and parsley. Sauté for about 10 minutes, or until the vegetables are tender.
- Simmer the Soup
- Add the diced potatoes, cooked ground beef, and chicken broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 10–12 minutes, or until the potatoes are fork-tender.
- Thicken the Soup
- In a small saucepan, melt the remaining 3 tablespoons of butter over medium-low heat. Stir in the flour and cook for 3–5 minutes, stirring continuously, until it starts to bubble. Stir this roux into the soup and bring it to a gentle boil. Cook for 2 minutes to thicken.
- Add Cheese and Finish
- Reduce heat to low. Stir in the Velveeta cheese, whole milk, salt, and pepper. Once the cheese is fully melted, remove the pot from heat and stir in the sour cream.
- Serve and Enjoy
- Ladle the soup into bowls and top with your choice of onion rings, green onions, or crumbled bacon. Serve warm.
- Notes
- You can substitute Velveeta with cheddar, Monterey Jack, or Colby cheese.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling to prevent curdling.
- Soup can be frozen for up to 2 months, though texture may change slightly due to the dairy.