Cheeseburger Soup
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We’re wrapping up soup week with a nostalgic favorite: Cheeseburger Soup. I first discovered this recipe over at Dine and Dish, where it’s a Halloween tradition—and now it’s become one in our home, too. It’s rich, cheesy, and hearty enough to satisfy even the hungriest little goblins after trick-or-treating. I did make one delicious tweak: I doubled the Velveeta from the original recipe to amp up the creaminess and give it that unmistakable cheeseburger flavor.
This hearty soup is packed with flavor and sneaky nutrition. I especially love the addition of shredded carrots—they blend right in and are nearly impossible for picky eaters to avoid. To make the onion and celery extra kid-friendly, I pulsed them in my mini food processor until finely chopped. They melt into the soup and add great flavor without drawing attention, which means the kids happily eat them without a second thought.
It’s one of those rare recipes that gets a thumbs-up from everyone at the table. I originally served it with a warm loaf of herbed oatmeal bread, which was perfect for dipping and soaking up every last cheesy spoonful. Whether you’re ending soup week or planning a cozy Halloween dinner, this Cheeseburger Soup is a crowd-pleaser you’ll want to make again and again.
Ingredients for Cheeseburger Soup
- LEAN GROUND BEEF
- ONION
- CARROTS
- CELERY
- BASIL
- DRIED PARSLEY FLAKES
- BUTTER
- CHICKEN BROTH
- POTATOES
- ALL-PURPOSE FLOUR
- VELVEETA
- MILK
- SALT
- PEPPER
- SOUR CREAM
Instructions for Cheeseburger Soup
Start by browning the ground beef in a large stock pot (6-quart) over medium heat. Once fully cooked, drain the fat and set the beef aside.
In the same pot, melt 2 tablespoons of butter and add the onion, shredded carrots, celery, dried basil, and parsley flakes. Sauté until the vegetables are tender and fragrant.
Next, return the beef to the pot and stir in the chicken broth and diced potatoes. Bring everything to a gentle boil, then reduce the heat, cover, and let it simmer until the potatoes are fork-tender.
While the soup simmers, melt the remaining butter in a small saucepan. Whisk in the flour and cook for about 3 minutes, stirring constantly, until the mixture is bubbly and smooth. This roux helps thicken the soup.
Slowly whisk the flour mixture into the soup and bring it back to a boil. Cook and stir for 2 minutes, then reduce the heat to low.
Add the Velveeta cheese, milk, salt, and pepper, stirring gently until the cheese is fully melted and the soup is creamy. Finally, remove the pot from the heat and stir in a generous spoonful of sour cream for extra richness.
This recipe makes 8 hearty servings—perfect for chilly nights, Halloween dinner, or anytime you’re craving comfort in a bowl.
Frequently Asked Questions
Can I use a different type of cheese instead of Velveeta?
Yes! Velveeta gives the soup its signature creamy texture, but you can substitute with shredded sharp cheddar cheese, Colby Jack, or a blend of melty cheeses. Just be sure to stir slowly and melt gently to avoid curdling.
Can I make this soup ahead of time?
Absolutely. Cheeseburger Soup reheats beautifully. Store it in the fridge for up to 3 days, and reheat gently on the stovetop over low heat. Add a splash of milk if it thickens too much.
Can I freeze this soup?
Yes, but with a note: soups with dairy can sometimes separate when frozen. If you plan to freeze it, leave out the milk, cheese, and sour cream, then add those fresh when reheating.
What kind of potatoes work best?
Yukon Gold or Russet potatoes are great choices—they hold their shape well and add a hearty texture. Dice them evenly so they cook at the same rate.
How can I make the veggies kid-friendly?
Use a mini food processor to finely chop the onion and celery. They’ll blend right into the soup, making them nearly invisible while still adding flavor and nutrition.
What should I serve with Cheeseburger Soup?
It pairs wonderfully with herbed oatmeal bread, crusty rolls, or garlic toast. A simple green salad makes a great side, too.
FOR MORE RECIPES LIKE THIS, TRY:
Cheeseburger Soup
Real Mom Kitchen
Equipment
Ingredients
- ½ pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 5 Tbsp butter divided
- 29 oz chicken broth
- 4 cups potatoes peeled and diced
- ¼ cup flour
- 2 cups Velveeta 8oz, cubed (I used 16 oz. of Velveeta)
- 1 ½ cup milk
- ¾ tsp salt
- pepper to taste
- ¼ cup sour cream
Instructions
- In a 6-quart saucepan, brown beef; drain and set aside beef.
- In the same saucepan, saute onion, carrots, celery, basil and parsley in 2 Tablespoons butter until vegetables are tender (about 10 minutes).
- Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly.
- Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
- Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.
- Remove from heat; stir in sour cream. Makes 8 servings.
