Some comfort foods never go out of style, and this best cheeseburger soup is one of them. Rich, creamy, and packed with familiar flavors, it tastes just like your favorite cheeseburger wrapped up in a cozy bowl of soup. It is hearty, satisfying, and exactly the kind of meal that brings everyone to the table fast.
This version is inspired by the classic Taste of Home recipe that so many people love. I have made it for family dinners, casual gatherings, and chilly fall nights when nothing else sounds quite right. It makes a big pot, feeds a crowd, and always disappears quicker than I expect. Let's get cooking.
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Why You'll Love This Recipe
- Inspired by the beloved Taste of Home cheeseburger soup
- Rich, creamy, and full of cheesy flavor
- Mildly spicy thanks to pepper jack Velveeta
- Hearty enough to feed a crowd
- Perfect for fall and winter dinners
Ingredients
- 1 pound ground beef
- ¾ cup onion, chopped
- ¾ cup carrots, shredded
- ¾ cup celery, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 cloves garlic
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups potatoes, peeled and diced
- ¼ cup all-purpose flour, gluten-free works
- 12 ounces pepper jack Velveeta, cubed
- 1 ½ cups milk
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup sour cream
Ingredient Notes and Substitutions
Pepper jack Velveeta gives this soup its signature creamy texture and a gentle kick. If you prefer a milder flavor, regular Velveeta works just as well.
Russet potatoes are my go-to here because they soften beautifully and help thicken the soup naturally.
This recipe can easily be made gluten-free by using a gluten-free flour blend in the roux.
Instructions
- In a large saucepan or soup pot, brown the ground beef over medium-high heat. Drain excess grease and set the beef aside.
- In the same pot, melt 1 tablespoon of butter over medium heat. Add the onion, carrots, celery, basil, and parsley. Cook for about 10 minutes, until the vegetables are tender.
- Press the garlic into the pot and cook for about 1 minute, just until fragrant.
- Add the chicken broth, diced potatoes, and cooked ground beef. Bring the soup to a boil, then reduce the heat, cover, and simmer for 10 to 12 minutes, until the potatoes are tender.
- In a small skillet, melt the remaining butter. Stir in the flour and cook for 3 to 5 minutes, stirring constantly, until bubbly.
- Add the roux to the soup and bring it back to a gentle boil. Cook and stir for about 2 minutes to thicken.
- Reduce the heat to low. Add the cubed Velveeta, milk, salt, and pepper. Stir until the cheese is completely melted and the soup is smooth.
- Remove the pot from the heat and stir in the sour cream until fully combined.
Pro Tips for Success
- Stir often once the cheese is added to keep the soup smooth.
- Cut potatoes into even pieces so they cook evenly.
- Keep heat low when adding dairy to avoid curdling.
- Taste and adjust seasoning at the very end.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to four days. The soup thickens as it rests, which makes it even cozier.
Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if needed.
Make Ahead and Freezing
This soup is great for making ahead. Prepare it fully, cool completely, and refrigerate until ready to serve.
For freezing, leave out the sour cream. Freeze the soup base for up to three months, then reheat and stir in sour cream just before serving.
Tips and Variations
- Add cooked bacon for extra cheeseburger flavor.
- Stir in a teaspoon of mustard for classic burger vibes.
- Use ground turkey for a lighter option.
- Top with green onions or extra cheese.
- Serve with toasted buns or crusty bread.
FAQs
It has a mild kick from the pepper jack Velveeta, but it is very family-friendly.
Yes. Use a gluten-free flour blend for the roux.
It is cheesy, but the beef, potatoes, and vegetables give it true cheeseburger flavor.
📖 Recipe
Cheeseburger Soup from Taste of Home
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Cheeseburger Soup, originally from Taste of Home, is a rich and creamy, cheesy soup with a Velveeta base and a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.
Ingredients
- 1 pound ground beef
- ¾ cup onion, chopped
- ¾ cup carrots, shredded
- ¾ cup celery, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 cloves garlic
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled potatoes, diced (about 1 ¾ pounds)
- ¼ cup all-purpose flour (gluten-free if needed)
- 12 ounces pepper jack Velveeta, cubed
- 1 ½ cups milk
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup sour cream
Instructions
- In a 3-quart saucepan, brown ground beef over medium-high heat. Drain and set aside.
- In the same saucepan, melt 1 tablespoon butter. Sauté onion, carrots, celery, basil, and parsley for about 10 minutes until tender.
- Press garlic into the pot and cook for 1 minute until fragrant.
- Add chicken broth, diced potatoes, and browned beef. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes until potatoes are soft.
- In a small skillet, melt remaining butter. Stir in flour and cook for 3-5 minutes until bubbly. Add to the soup.
- Bring soup to a boil and cook for 2 more minutes, stirring constantly.
- Lower heat and add Velveeta, milk, salt, and pepper. Stir until cheese is fully melted.
- Remove from heat and blend in sour cream. Serve warm.
Notes
This soup is creamy, hearty, and feeds a crowd. You can substitute with other cheeses or use mild Velveeta if you prefer less spice. To reduce sodium, use low-sodium broth and adjust salt to taste. For gluten-free, substitute the flour with a gluten-free alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 352
- Sugar: 7g
- Sodium: 1319mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 1g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 58mg
Serving Suggestions
Serve this best cheeseburger soup with warm dinner rolls, crusty bread, or even toasted hamburger buns. It is perfect for fall dinners, game days, or feeding a hungry crowd.
Nutrition and Notes
Each serving is rich, filling, and comforting, with about 352 calories per bowl. This recipe makes eight servings and is beginner-friendly. I have tested it many times, and it never fails to bring that nostalgic, cozy feeling everyone loves.
Reader Reviews
Readers rave about how creamy and satisfying this soup is, especially for gatherings. It is one of those recipes that people ask for again before they even finish their bowl.
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