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CHEESEBURGER SOUP RECIPE
Cheeseburger soup is a fun twist to soup night for dinner! It takes a bit more work and a couple pots but the end result is so worth it.
My favorite way to serve this cheeseburger soup is with some crusty rolls to sop up all the cheesy and creamy broth. I make it easy on myself and just get a bag of frozen crusty rolls in the freezer section. They heat up in the oven for just minutes and that’s it.
HOW TO MAKE CHEESEBURGER SOUP
Lean Ground Beef – I prefer lean (93/7 or 96/4) ground beef because then you don’t end up with a grease film on top of the soup from the beef. Use whichever kind you want, but be sure and drain it well of the grease before adding the other ingredients.
Carrots – Use baby carrots for ease! They are already peeled and small in size so all you have to do is slice them thin.
White or Yellow Onion
Dried Basil, Parsley, Salt, and Pepper
Russet Potatoes – I prefer the russet potatoes in this recipe. Peel the potatoes and then chop them small. You don’t want the potatoes too large or else they will take forever to bake. I try to make them roughly the same size as the sliced carrots (but in square chopped form).
Roux of Flour, Whole Milk, and Butter
Velveeta Cheese – If you absolutely hate the idea of Velveeta then you can use shredded cheese. I promise, the Velveeta melts so smooth into this soup and is so yummy.
MY TIPS FOR THIS RECIPE
- Chop the celery, carrots, onion, and potatoes roughly the same size. You want them into small, chopped pieces or for the carrots, into thin slices. This will ensure that they veggies (especially the potatoes) cook in the given time.
- I hope you’ll give the Velveeta a try but if not, you can use 2 cups shredded cheese in place of the Velveeta.
- Depending on what chicken broth (no salt, low salt, or regular) you may need to adjust the recipe. The recipe is written for full-salt, regular chicken broth. If using the low-sodium, just test the soup and add salt if needed.
TRY THESE OTHER SOUP RECIPES
- 1 lb lean ground beef
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 yellow or white onion, finely diced
- 2 teaspoons dried basil
- 2 teaspoons dried parsley
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 carton (32 oz) chicken broth (4 cups chicken broth)
- 4 cups peeled, and small chopped potatoes (russet potatoes are best)
- 3 tablespoons butter
- 1/4 cup all-purpose flour
- 1 1/2 cups whole milk
- 8-12 oz Velveeta cheese, cubed small
- 1/4 cup sour cream
- In a large soup pot, over medium-high heat, add ground beef, carrots, celery, onion, basil, parsley, salt, and pepper. Cook and crumble ground beef until no longer pink. About 5-8 minutes. Drain grease.
- Add the chicken broth and chopped potatoes. Bring to a boil and then cover with a lid, reduce heat to medium, and let simmer for 10-15 minutes or until potatoes are tender.
- While soup is simmering prepare the roux. Melt the butter in a small saucepan over medium heat. Once melted, add flour and whisk continually for 30 seconds. While whisking, slowly add the milk. Whisk together until combined. Let cook, while stirring frequently, until it is thickened. This only takes about 3-5 minutes.
- When soup is done simmering, add the roux into the soup pot along with the cubed Velveeta cheese. Stir together until cheese is melted. About 5 minutes. Take off the heat and stir in the sour cream.
recipe heavily adapted from Taste of Home