Best Cheeseburger Soup

Name: Best Cheeseburger Soup
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 pound ground beef (85/15); 2 tablespoons canola oil (or vegetable oil); 2 tablespoons butter; 1 medium onion (finely diced); 4 cloves garlic (minced); 1 cup shredded carrots; 1 cup diced celery; 1 teaspoon dried parsley flakes; 1 teaspoon dried basil; 1/2 teaspoon dried thyme; 1 teaspoon paprika (or smoked paprika for more flavor); 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 pounds potatoes (peeled and cubed); 3 cups chicken broth (more if needed); 1/2 cup sour cream (optional); 1/4 cup all-purpose flour; 4 tablespoons butter; 2 cups cream (or whole milk); 1 pound Velveeta processed cheese (or you can use more cheddar cheese and a brick of cream cheese to add creaminess); 2 cups cheddar cheese (shredded)

Recipe Video Print

If, just like me, you are a fan of juicy, beefy cheeseburgers, I have the perfect comfort food for you. My homemade cheeseburger soup is incredibly hearty, cheesy, creamy, and flavorful. It’s like a Big Mac served in a bowl, top it with hamburger fixings, and enjoy it! One of the best things about this recipe is that it can be made in less than an hour. From beginning to end, prep time is only about 15 minutes, and cooking time is about 35 to 40 minutes.

A ladle of very creamy and cheesy cheeseburger soup.

This meal is truly satisfying, whether you are entertaining for the Super Bowl, serving a larger crowd, or simply craving a delicious dinner that even picky eaters will love. Serve it with a side of fries, and the kids will love it even more. My crispy potato wedges are the perfect combo for this. They are crispy on the outside and fluffy on the inside. Wonderful for dipping in the soup or ketchup!

Why you will love this recipe
What you will need
How to prepare
Expert tip
Recipe variations and add-ins:
Serving suggestions:
How to store:
Frequently asked questions
More delicious soup recipes:

This easy one-pot soup is filled with lean ground beef, lots of veggies, classic Velveeta, and shredded cheddar cheese, making it luxuriously rich and velvety creamy. The mixture of herbs and spices I used in my recipe, along with the vegetables, beef, and cheese, makes it irresistible; everyone who tries it asks for another serving, so making a double batch is a good idea. I love making homemade soups, and this one is a true keeper. Try my other favorites such as Slow Cooker Clam Chowder, Homemade Chicken Noodle Soup, and Taco Soup.

Cheesy homemade cheeseburger soup in bowls.

Why you will love this recipe

Two favorite comfort foods in one: I love comfort foods during fall and winter. Cheeseburgers and soup. Both of my favorite cold-weather comfort foods are together in one dish. How can I beat that? By making it quick and easy? Exactly my idea.
Takes less than an hour: The next best thing about this soup recipe is that it takes just 15 minutes to prepare and 35-40 minutes to cook. That means it can be ready to serve in less than an hour, which is great for a busy weeknight or any night.
It is so easy to make: Start by browning the ground beef. Then, chop and saute the veggies before adding the other ingredients back in. Turn the heat down and let it simmer until it is done. Simple and fast.
A kid-friendly meal: Cheeseburgers are popular with kids, so when they learn that this soup is made of cheeseburger ingredients, they will love it. Let them add their own favorite toppings, and you will have no trouble getting them to finish their dinner.

What you will need

Overhead shot of cheeseburger soup ingredients in bowls on a table.

Ground beef – I usually use 85/15 to make sure there isn’t much grease to strain from the soup, while still keeping plenty of flavor.
Veggies – The veggies add flavor, texture, and also thicken the soup. I use about two pounds of potatoes. I prefer Yukon Golds, peeled and cubed to about 1 inch. Also, onion, garlic, carrots, and celery.
Dairy – I recommend unsalted butter for sautéing the veggies and full-fat sour cream, at room temperature, to add extra creaminess to the soup.
Liquids – Organic, low-sodium chicken broth and vegetable oil.
Herbs and seasonings – Paprika for a mild, sweet, and flavorful taste, with a vibrant red color. Thyme gives this soup an herbal, grassy taste with a background of mint and hay, while basil adds a touch of sweetness. Plus salt and pepper.
Cheese sauce – A thick, cheesy sauce made with all-purpose flour, butter, heavy cream, classic Velveeta, and cheddar.

How to prepare

Brown the ground beef: First, I brown the ground beef over medium heat in a Dutch oven until it is no longer pink. Then, I put the beef on a plate and drain the grease.

Make the soup: Afterward, melt two tablespoons of butter over medium heat and cook the onion for one minute. Then the rest of the veggies and seasonings go in, and I cook them for about 10 more minutes, until tender. I add the potatoes, ground beef, and enough broth to cover them, then bring to a boil. Then I reduce the heat, cover, and simmer for 10 to 12 minutes, until the potatoes are tender.

Collage of how to saute beef and veggies for cheeseburger soup.

Make the cream sauce: When the potatoes are almost done, I make the cheese sauce in a medium skillet over medium heat, melting the butter. Then, I add the flour and stir continuously until it is bubbly and combined, for about three minutes.

Add the cream sauce: Add the cream a little at a time, stirring frequently. I reduce the heat to low and add the cubed Velveeta, stirring until it melts. After that melts, I stir in the cheddar cheese until it fully melts.

Photo collage of how to make cheesy roux and add it to cheeseburger soup.

Finish and serve: Then I pour the cheese sauce into the soup and bring it to a boil, stirring for 2 minutes before adding salt and pepper to taste. Once that is done, I remove it from the heat and stir in the sour cream before serving.

A pot of homemade creamy cheeseburger soup.

Expert tip

Choosing the ground beef

Many people have had a lot of trouble with too much oil and fat in their cheeseburger soup, and it has a lot to do with the kind of ground beef they use. It helps to use something that has less than 20% fat. I like to use 85/15 if I can find it, then squeeze the grease out after browning it, too. I also like to use a stainless-steel ladle afterward to get any excess grease off the top, so it does not show up later after all the work I did.

More tips to consider:

Cut the potatoes into long, thin strips to resemble French fries, for a more unique presentation.
To prevent the sour cream from curdling, do not add it until the end of the cooking process, when it is removed from the heat.
To thicken the soup, add a cornstarch slurry or smash some of the potatoes.

A bowl of cheesy and creamy cheeseburger soup with a spoon in it.

Recipe variations and add-ins:

Other meat: For a different flavor, use ground sausage, chicken, or pork instead of ground beef. They are all delicious, but my favorite is sausage.
Baconize it: Make it a bacon cheeseburger! Add bacon bits. You can buy them store-bought or make your own.
Different cheese: Speaking of cheese, use other cheeses to make this uniquely yours. Some of the ones I have tried are pepper jack, Gouda, and Parmesan.
Mix in other veggies: Alternatively, you can add vegetables such as mushrooms, bell peppers, and peas.
Slow cooker version: Here is the full post on how to make this soup in the crockpot.
Pressure cooker: Instant Pot cheeseburger soup is another great and fast way to make this recipe.

A bowl of cheeseburger soup with ground beef.

Serving suggestions:

This rich and creamy soup is best served with fresh bread to soak up every drop. Try it with my homemade brioche bread or, even better, serve it in these fluffy and delicious bread bowls. Since this is a cheeseburger soup, my kids always expect crispy homemade fries on the side.

My husband and I also enjoy it with an easy green salad with tomatoes and iceberg lettuce, which would be a perfect side dish. If I serve it for our special Friday dinner, I pair it with some wine like California Chardonnay, Riesling, or Amarone. For dessert, I make another American classic, and what can it be if not chocolate chip cookies that melt in your mouth.

Favorite toppings:

Bacon crumbs or chopped bacon
Chopped green onion or parsley
Pickles
Oyster crackers
Croutons
Corn chips
Salty chips or pita chips
Chopped green onions
Sesame seeds
shredded lettuce

How to store:

Refrigerate: Leftover cheeseburger soup will stay fresh in a covered container in the fridge for three days. Remember that it will get thicker as the potatoes release more starch.
Freezing: Use a measuring cup or ladle to spoon the soup into quart freezer bags. It can be kept in the freezer for up to three months. Store the bags flat to save space.
Defrost: Thaw overnight in the refrigerator for the best flavor, or thaw in a pot of warm water.
Reheating: You can reheat it in a saucepan on medium-low for 10 minutes or in the microwave for one to two minutes.

Homemade cheeseburger soup topped with crotons and shredded cheddar cheese.

Frequently asked questions

Why did my sour cream curdle in cheeseburger soup?

Do not add cold sour cream to hot soup. I would let the sour cream come to room temperature. Then, wait until after the soup is done cooking and the cheese sauce has been added. Wait a little bit at a time for a few minutes before adding the sour cream, stirring it well after each addition. Another way to do it is to add some hot soup to the sour cream a little at a time, stirring constantly until it is warm, then pour it into the soup.

How do I keep the soup from being so greasy?

The most important thing is to get lean ground beef. I usually use 80/20 or even 85/15, so it has plenty of flavor with very little fat. Then, after browning it, I drain it well and place it between paper towels to squeeze out any excess grease. But even then, some grease will still get through, so I also skim the excess off the surface with a stainless-steel ladle filled with ice cubes. The ladle picks up the grease like a magnet.

Why is my cheese so clumpy?

If the cheese is heated past its melting point, the proteins squeeze out moisture, turning it into clumpy, rubbery bits. It has to be heated on low to reduce the chances of clumping and stirred often. In my recipe, I melt the cheese with Velveeta, which is a cheese spread made for melting. Then, it gets added to the soup at the end of the cooking process, so it should not clump.

How do I make my soup thicker?

With a soup like this, there should be no problem thickening it. The cheese sauce contains flour, which will help thicken it. But if it is still not thick enough, try mashing some of the potatoes to thicken it up. A potato masher or an immersion blender will work for this. If that is not enough, try a cornstarch slurry. Mix two parts liquid (such as broth or cream) with one part cornstarch until the cornstarch dissolves. Then, add it to the soup and let it cook for 10 minutes until it is thick enough.

Cheesy cheeseburger soup in a Dutch oven topped with croutons.

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