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Cheeseburger soup brings all the comforting flavors of a classic cheeseburger into one creamy, hearty bowl. Ground beef, tender potatoes, shredded carrots, celery, onion, herbs, and garlic simmer together in a savory broth before being finished with pepper jack Velveeta, milk, and sour cream.
The result is rich, cheesy, and satisfying without requiring a complicated cooking process. The vegetables add texture and flavor, while the potatoes make the soup hearty enough for a complete weeknight meal.
This cheeseburger soup recipe is especially convenient because everything starts in one saucepan, making cleanup simple. It is a cozy choice for chilly evenings, family dinners, or anyone craving a creamy soup with familiar cheeseburger flavors.
Why You’ll Love This Cheeseburger Soup
This easy cheeseburger soup combines the best parts of a classic hamburger dinner with the warmth and comfort of homemade soup. The ground beef provides a savory base, while pepper jack cheese creates a creamy texture with a mild kick.
The potatoes make each serving filling without requiring pasta or rice. Meanwhile, carrots, celery, onion, garlic, basil, and parsley build layers of flavor throughout the broth.
Another advantage is the straightforward cooking process. The beef and vegetables are prepared in the same saucepan, while a quick butter-and-flour mixture thickens the soup before the cheese and milk are added.
For another cheeseburger-inspired comfort food, try this Ultimate Cheeseburger French Fry Casserole, which combines familiar burger flavors with crispy potatoes.
Ingredients You’ll Need
The ingredient list is simple, but each component contributes something important to the finished soup.
- Ground beef: Creates the hearty, savory foundation of the soup.
- Onion: Adds sweetness and depth as it softens with the other vegetables.
- Carrots: Bring subtle sweetness, color, and texture.
- Celery: Adds freshness and a classic savory vegetable flavor.
- Dried basil and parsley: Give the broth a gentle herbal character.
- Garlic: Adds aromatic depth without overpowering the cheese.
- Butter: Helps sauté the vegetables and creates the base for the thickening mixture.
- Chicken broth: Provides the liquid foundation for the soup.
- Potatoes: Make the soup substantial and provide a tender, creamy bite.
- All-purpose flour: Thickens the broth before the cheese and milk are incorporated.
- Pepper jack Velveeta: Provides the signature creamy, cheesy consistency and mild pepper flavor.
- Milk: Loosens the cheese mixture and creates a smooth soup base.
- Sour cream: Adds richness and a subtle tang at the end.
- Salt and black pepper: Balance the flavors.
The recipe uses pepper jack Velveeta rather than shredded cheese, which helps create the smooth consistency expected from a creamy cheeseburger soup.
How to Make Cheeseburger Soup
1. Brown the Ground Beef
Start by browning the ground beef in a 3-quart saucepan over medium-high heat. Cook until the beef is thoroughly browned, then drain it and set it aside.
For food safety, ground beef should reach 160°F internally when checked with a food thermometer, according to the USDA’s safe minimum internal temperature guidance.
Using the same saucepan for the remaining ingredients also keeps the cooking process efficient and allows the vegetables to pick up some of the savory flavor left behind by the beef.
2. Sauté the Vegetables
Add one tablespoon of butter to the same saucepan over medium heat. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes.
Cook the vegetables for about 10 minutes, stirring occasionally, until they become tender. This step softens the vegetables while allowing the herbs to release their flavor into the butter.
Press the garlic into the saucepan and cook for about one minute, just until fragrant. Avoid cooking the garlic too long because it can become bitter.
3. Simmer the Beef and Potatoes
Return the browned ground beef to the saucepan. Add the chicken broth and diced potatoes, then bring the mixture to a boil.
Once boiling, reduce the heat, cover the saucepan, and simmer for 10 to 12 minutes. The potatoes should become tender enough to pierce easily with a fork.
Keeping the saucepan covered during this stage helps the potatoes cook efficiently while the beef and vegetables continue to flavor the broth.
4. Make the Quick Thickening Mixture
While the soup simmers, melt the remaining butter in a small skillet. Add the flour and cook, stirring constantly, for 3 to 5 minutes, or until the mixture becomes bubbly.
Add this mixture to the soup and bring everything back to a boil. Cook and stir for another two minutes.
This step gives the broth more body, helping the final cheese and milk mixture create a creamy texture rather than a thin, watery soup.
5. Add the Cheese, Milk, and Sour Cream
Reduce the heat to low before adding the cubed pepper jack Velveeta, milk, salt, and black pepper. Stir gently until the cheese has completely melted into the soup.
Keep the heat low during this stage to help maintain a smooth consistency. Once the cheese is fully incorporated, remove the saucepan from the heat.
Finally, blend in the sour cream. The sour cream adds a creamy finish and a subtle tang that balances the rich cheese and beef.
Tips for the Creamiest Cheeseburger Soup
Use evenly diced potatoes so they cook at roughly the same rate. Smaller, consistent pieces are especially helpful because the potatoes only simmer for about 10 to 12 minutes.
Do not rush the vegetable sauté. Giving the onion, carrots, celery, basil, and parsley enough time to soften creates a more flavorful foundation for the broth.
Keep the heat low after adding the cheese and milk. High heat is unnecessary once the cheese is melting and can make a creamy soup more difficult to keep smooth.
Add the sour cream after removing the soup from the heat. This preserves its creamy texture and allows the tangy flavor to remain noticeable.
For a gluten-free version, use a gluten-free flour in place of the all-purpose flour, as noted in the supplied recipe.
Can You Make This Soup Ahead?
Yes, cheeseburger soup can be prepared ahead and gently reheated when you are ready to serve it. Because the recipe contains cheese, milk, and sour cream, reheat it gradually over low to medium-low heat while stirring occasionally.
If the soup becomes thicker after refrigeration, stir it gently as it warms. Avoid aggressively boiling the soup during reheating because the creamy texture is best maintained with gentle heat.
Making the soup ahead can also make it convenient for busy weeknights. Prepare it earlier in the day, refrigerate it properly, and reheat only the amount you plan to serve.
How to Store Cheeseburger Soup
Transfer leftover soup to shallow containers and refrigerate it promptly. The USDA recommends refrigerating leftovers at 40°F or below and using refrigerated leftovers within three to four days; leftovers can also be frozen for longer storage.
For the best texture, store the soup in airtight containers and reheat only the portion needed. Stir gently while reheating to help the cheese and creamy ingredients return to a smooth consistency.
Because this soup contains dairy and cooked ground beef, proper refrigeration is particularly important.
Can You Freeze Cheeseburger Soup?
You can freeze leftover cheeseburger soup, but the texture may change slightly after thawing because of the dairy ingredients. The potatoes and creamy cheese base can become somewhat different in texture once frozen and reheated.
If you plan to freeze it, allow the soup to cool safely before transferring it to an airtight freezer-safe container. Leave a little room for expansion and label the container with the date.
For best quality, use frozen leftovers within a few months. Thaw frozen soup safely in the refrigerator before reheating.
What to Serve With Cheeseburger Soup
Cheeseburger soup is filling on its own, but a simple side can make the meal feel more complete.
A crisp green salad provides a fresh contrast to the creamy soup. Crusty bread, dinner rolls, or toasted bread can also work well for soaking up the cheesy broth.
If you want to continue the cheeseburger-inspired theme, the Broccoli Cheddar Soup is another creamy, cheesy soup option to add to your recipe rotation.
Common Questions About Cheeseburger Soup
Can I use regular Velveeta instead of pepper jack?
Yes. Regular Velveeta can be used if you prefer a milder cheese flavor. The pepper jack version adds a gentle peppery note to the finished soup.
Can I use another type of ground meat?
The supplied recipe specifically calls for ground beef. Changing the meat will alter the flavor and may also change the cooking characteristics, so use the recipe’s ground beef for the intended result.
How do I keep cheeseburger soup creamy?
Keep the heat low when adding the cheese and milk, stir until the cheese melts completely, and add the sour cream after removing the soup from the heat.
Why is my soup too thick?
The flour, potatoes, cheese, and dairy ingredients all contribute to the soup’s thickness. If it becomes thicker after sitting or refrigeration, gently reheat it while stirring.
Can I make this cheeseburger soup gluten-free?
Yes. The supplied recipe specifically notes that gluten-free flour can be used in place of all-purpose flour. Check the labels of packaged ingredients if you need the entire recipe to be gluten-free.
Cheeseburger Soup Recipe
Creamy cheeseburger soup made with ground beef, tender potatoes, vegetables, pepper jack cheese, milk, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Not specified
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
2 cloves garlic
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes, about 1¾ pounds
¼ cup all-purpose flour
12 ounces pepper jack Velveeta, cut into cubes
1½ cups milk
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup sour cream
Instructions
1. Brown ground beef over medium-high heat; drain and set aside.
2. Sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until tender, about 10 minutes.
3. Press garlic into the pot and cook until fragrant, about 1 minute.
4. Add broth, potatoes, and beef; bring to a boil.
5. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender.
6. Meanwhile, melt remaining butter in a small skillet.
7. Add flour; cook and stir for 3-5 minutes, or until bubbly.
8. Add flour mixture to soup; bring to a boil and cook for 2 minutes, stirring.
9. Reduce heat to low.
10. Add cheese, milk, salt, and black pepper.
11. Cook and stir until cheese melts.
12. Remove from heat and stir in sour cream.
Notes
Gluten-free flour can be used in place of all-purpose flour.
Keep the heat low when adding the cheese and milk.
Refrigerate leftovers promptly and use within 3-4 days.
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