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Best Homemade Cheeseburger Soup

Best Cheeseburger Soup

Cheeseburger Soup is incredibly creamy, flavorful, and the perfect comfort food. It is made with ground beef, shredded carrots, celery, potatoes, seasoning, and cheese!
Course Main Course
Cuisine American
Keyword Cheeseburger Soup
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
Calories 653kcal
Author Catalina Castravet


  • 1 pound ground beef
  • 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

Cheese Sauce:

  • 1/4 cup all-purpose flour
  • 4 tablespoons butter
  • 2 cups cream or whole milk
  • 1 pound Velveeta process cheese
  • 2 cups cheddar cheese shredded


  • Place a large saucepan or Dutch oven over medium heat, add oil, and once it's hot add ground beef. Use a wooden spoon to crumble and cook the beef until no longer pink. Transfer beef to a plate and drain grease from the saucepan.
  • In the same saucepan, melt 2 tablespoons of butter over medium heat. Add diced onion, stir and cook for about 1 minute.
  • Add the rest of the veggies and seasoning: garlic, carrots, celery, basil, parsley, thyme, paprika, salt, and black pepper. Stir and sauté for about 8-10 minutes, until veggies are just tender.
  • Add cubed potatoes, cooked ground beef, and chicken broth. Add enough broth to cover the potatoes. Bring to a boil.
  • Reduce heat, cover and simmer, until potatoes are tender, 10-12 minutes.

Cheese Sauce:

  • Meanwhile, place a medium skillet over medium heat. Add butter and melt.
  • Add flour and cook stirring continuously until bubbly and fully combined, about 3 minutes.
  • Add the cream, little by little, and stir to combine.
  • Reduce heat to low, add the cubed Velveeta cheese, and stir to melt. Once melted, add the shredded cheddar cheese and stir until fully melted.
  • Add the mixture to the soup, stir and bring to a boil. Cook and stir for 2 minutes. Taste and adjust for salt and pepper.
  • Remove from heat and blend in sour cream.
  • If the soup is too thick, add more cream/milk or broth, little by little.
  • Serve topped with extra cheddar cheese and preferred toppings.



Calories: 653kcal | Carbohydrates: 30g | Protein: 33g | Fat: 55g | Saturated Fat: 26g | Cholesterol: 156mg | Sodium: 1670mg | Potassium: 1100mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4775IU | Vitamin C: 21.9mg | Calcium: 574mg | Iron: 5.8mg