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Hearty Cheeseburger Soup Recipe: Comfort in a Bowl

A close-up of a white bowl filled with creamy cheeseburger soup, featuring ground beef, potatoes, and carrots.
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Make this rich and creamy cheeseburger soup that captures all the flavors of your favorite burger. This easy recipe is perfect for a satisfying weeknight dinner.

Ingredients

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  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cups beef broth
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour
  • 4 cups milk
  • 8 ounces sharp cheddar cheese, shredded
  • 1/2 cup Velveeta or processed cheese, cubed
  • 1/2 cup sour cream
  • Optional toppings: Bacon bits, chopped green onions, extra cheese

Instructions

  1. Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease.
  2. Add the chopped onion, carrots, and celery to the pot with the beef. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the beef broth. Add the diced potatoes, Italian seasoning, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
  4. In a separate bowl, whisk together the flour and milk until smooth. This prevents lumps.
  5. Slowly pour the milk mixture into the simmering soup, stirring constantly. Continue to cook, stirring often, until the soup thickens, about 5 to 8 minutes. Do not let it boil rapidly.
  6. Reduce the heat to low. Stir in the shredded cheddar cheese and cubed processed cheese until both are completely melted and the soup is smooth and creamy.
  7. Remove the pot from the heat. Stir in the sour cream until fully incorporated.
  8. Taste the soup and adjust salt and pepper if needed. Serve hot with your choice of toppings.

Notes

  • For a slow cooker version, brown the beef and sauté the vegetables first, then transfer everything except the dairy to the slow cooker. Cook on low for 6 hours. Whisk the flour and milk together, stir into the slow cooker, and cook for 30 minutes until thickened. Stir in the cheese and sour cream off the heat.
  • Use high-quality sharp cheddar for the best cheesy flavor. Shred the cheese yourself instead of using pre-shredded to help it melt smoother.
  • If you want a tangier flavor reminiscent of burger condiments, add 1 tablespoon of yellow mustard or a splash of Worcestershire sauce with the broth.

Nutrition

Find it online: https://cookingzenith.com/cheeseburger-soup-recipe/