Cheeseburger Soup

This Cheeseburger Soup brings the familiar flavors of a classic burger into a warm and comforting bowl.

It starts with lean ground beef, onions, carrots, celery, and potatoes to create a hearty base without making the soup feel overly heavy.

The vegetables add flavor and structure, while the beef provides the savory foundation that gives the soup its cheeseburger character.

Cheeseburger Soup-The Short Answer

The creamy base combines Velveeta, cheddar cheese, whole milk, and sour cream to create a smooth texture with a subtle tang.

Seasoned ground beef and optional toppings like bacon, green onions, and pickles add more of that familiar burger flavor while keeping the creamy soup balanced.

The result is rich, satisfying, and comforting without feeling overly complicated. This ultimate comfort meal is especially enjoyable when the weather turns cold.

Each spoonful combines savory beef, tender vegetables, melted cheese, and creamy dairy into a hearty soup that feels satisfying enough to serve as a complete meal.

It is a simple recipe that brings together the flavors of a cheeseburger in a cozy bowl.

Why You’ll Love This Soup

For busy weeknights, this soup offers a hearty meal with a smooth creamy base and a balanced cheeseburger-style flavor.

The combination of lean ground beef, potatoes, bacon, melted cheese, whole milk, and sour cream creates a filling texture while keeping the soup rich and satisfying.

One batch makes 6 hearty servings, with each serving providing 38 grams of protein.

The beef creates the main savory base, bacon adds smoky depth, cheddar brings sharper cheese flavor, and sour cream adds a tangy finish.

Together, these ingredients create a comforting bowl with tender potatoes and a thick but spoonable consistency.

About This Recipe

This cheeseburger soup transforms the familiar flavors of a family-favorite meal into a warm and creamy bowl of comfort food.

It is especially comforting during colder seasons and works well as a practical family dinner or a meal to save for leftovers.

The appeal of this recipe comes from the simple combination of browned beef, potatoes, Velveeta, cheddar cheese, milk, and sour cream.

Velveeta creates a smooth and creamy texture, while cheddar adds a sharper cheese flavor.

For the best texture, use a block of cheddar, grate it fresh, and avoid pre-shredded cheese when possible because additives can affect how smoothly it melts.

One important step is draining the excess grease from the browned beef before continuing. This helps prevent the finished soup from becoming oily while keeping the savory flavor of the beef.

That balance between creamy dairy, hearty ingredients, and cheeseburger flavors is what makes this soup a comforting and satisfying meal.

Ingredients Needed

1 lb (454 g) lean ground beef

4 oz (113 g) bacon

¾ cup (115 g) finely diced onion

½ cup (65 g) finely diced carrots

½ cup (55 g) finely diced celery

15 g minced garlic (about 5 medium cloves)

600 g peeled and diced potatoes

840 ml low-sodium chicken broth

120 ml beef broth

57 g unsalted butter

30 g all-purpose flour

360 ml whole milk

227 g Velveeta

113 g freshly shredded medium cheddar cheese

60 g sour cream

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1 teaspoon hamburger seasoning

½ teaspoon fine salt

½ teaspoon ground black pepper

Ingredients Notes

The main protein in this cheeseburger soup is lean ground beef.

Use 1 lb (454 g) lean ground beef to create the savory base of the soup.

Browning the beef first develops deeper flavor, and draining excess grease afterward helps prevent the finished soup from becoming oily.

Bacon adds smoky flavor and gives the soup more of that classic cheeseburger character. Use 4 oz (113 g) bacon.

Cook it until crisp, then crumble it. Reserve 25–30 g of the cooked bacon for topping and add the remaining 10–15 g to the soup.

The crispy topping adds texture without changing the main soup formula.

The vegetable base includes onion, carrots, celery, and garlic. Use ¾ cup diced onion, ½ cup diced carrots, ½ cup diced celery, and 15 g minced garlic.

The onion creates a savory foundation, while carrots, celery, and garlic add balance and depth to the soup.

Potatoes make the soup hearty and help create a satisfying texture. Use 600 g peeled and diced potatoes, cut into approximately 1.25 cm cubes.

Yukon Gold potatoes are preferred because they hold their shape well, but Russet potatoes can also be used.

The liquid base combines chicken broth and beef broth.

Use 840 ml low-sodium chicken broth and 120 ml beef broth.

Chicken broth provides most of the liquid, while the smaller amount of beef broth strengthens the savory meat flavor.

Using low-sodium broth also helps maintain better control over the final salt level.

Butter and flour create the roux that helps thicken the soup. Use 57 g unsalted butter and 30 g all-purpose flour.

Cook the roux until it remains pale rather than dark brown because a lighter roux provides the creamy texture needed for this soup.

Whole milk helps create the smooth creamy base. Use 360 ml whole milk for a rich consistency.

The milk combines with the roux to create a creamy texture before the cheese is added. The cheese mixture includes Velveeta and freshly shredded medium cheddar.

Use 227 g Velveeta and 113 g freshly shredded cheddar for a total of 340 g cheese. Velveeta melts smoothly and gives the soup body, while cheddar adds a sharper cheeseburger-style flavor.

For the best texture, grate cheddar fresh instead of using pre-shredded cheese because additives can affect melting.

Sour cream adds creaminess and a mild tang. Use 60 g sour cream to finish the soup.

The seasonings include dried basil, dried parsley flakes, hamburger seasoning, salt, and black pepper.

The salt amount stays moderate because bacon, broth, Velveeta, and cheddar already contribute sodium.

For serving, use reserved crispy bacon, shredded cheddar, sliced green onions, diced dill pickles, crackers or croutons, and sour cream.

These toppings add extra texture and flavor while keeping the main soup proportions unchanged.

How To Make Cheeseburger Soup

This cheeseburger soup starts by building a flavorful base with bacon, ground beef, and vegetables.

Begin by cooking the bacon in a large stock pot or Dutch oven (5-quart / 4.7-liter or larger) over medium heat for 8–12 minutes, until crispy.

Transfer the cooked bacon to a plate lined with paper towels, then crumble it. Reserve 25–30 g for topping and set the remaining 10–15 g aside for the soup.

Remove the excess grease and keep about 1 tablespoon of the bacon fat in the pot to add extra flavor to the soup base.

Add the ground beef and hamburger seasoning to the pot.

Cook over medium-high heat for 5–7 minutes, breaking the beef into small pieces as it cooks.

Once the beef is fully cooked with no pink remaining, tilt the pot slightly and spoon out the excess grease while keeping the meat in the pot.

This step helps maintain the savory flavor while preventing the soup from becoming oily.

Return the remaining crumbled bacon (10–15 g) to the pot with the beef.

Add the diced onion, carrots, celery, dried basil, and dried parsley to the pot with the beef and bacon.

Cook over medium heat for 4–5 minutes until the vegetables soften but do not brown deeply.

Add the minced garlic and cook for another 45–60 seconds until fragrant, taking care not to burn it.

Add the chicken broth, beef broth, diced potatoes, ½ teaspoon salt, and ½ teaspoon black pepper.

Bring the soup to a gentle boil, then reduce the heat to medium-low and simmer for 8–10 minutes until the potatoes are almost fork tender, with the center still slightly firm.

After the potatoes have simmered for about 4–5 minutes, start the roux in a separate saucepan so the milk mixture is ready as the potatoes finish.

Melt 57 grams of butter, add 30 grams of flour, and whisk continuously for about 60–90 seconds.

Keep the roux pale and smooth rather than allowing it to brown.

This creates the thickening base for the creamy soup texture.

Slowly add 360 ml whole milk to the roux while whisking continuously.

Cook for 2–3 minutes until the mixture becomes smooth and lightly thickened.

Gradually add the milk mixture to the soup and stir gently over low-medium heat for another 2–3 minutes.

This allows the soup to develop a creamy body while the potatoes continue cooking without becoming mushy.

Add 227 grams Velveeta (cut into small cubes) and 113 grams freshly shredded cheddar in 3–4 additions.

Keep the heat low and allow each portion of cheese to melt completely before adding more.

Stir gently until all the cheese is incorporated and the soup becomes smooth, about 3–5 minutes.

Avoid vigorous boiling because excessive heat can affect the texture of the cheese and dairy.

Turn the heat off and remove the pot from the burner.

In a small bowl, stir 60 grams sour cream with about 100 ml of the warm soup until loosened.

Stir the sour cream mixture into the pot and mix gently for 30–45 seconds. Do not let the soup boil after adding the sour cream.

Taste the soup and adjust the salt and pepper if needed.

Serve warm and top each bowl with the reserved crumbled bacon and your preferred toppings for the best cheeseburger flavor experience.

Variations To Try

I enjoy adjusting this cheeseburger soup after making the original recipe because it gives room to experiment while keeping the comforting character of the dish.

One simple variation is a Bacon Cheeseburger Soup: use 170 g (6 oz) bacon, reserve 40–45 g of the crumbled bacon for topping, add the rest to the soup, and keep only about 1 tablespoon of bacon fat in the pot.

You can also replace the ground beef with 454 g ground chicken or ground turkey when you want a different protein option.

Use chicken broth in place of the beef broth (960 ml chicken broth in total) and cook the meat until it reaches 74°C / 165°F.

For lean ground turkey, add about 1 tablespoon of extra fat, such as bacon grease or butter, while browning.

For more texture and flavor, add extra vegetables or substitute vegetables based on your preference.

Mushrooms and bell peppers can be used as vegetable variations. You can add 75 g mushrooms, 75 g bell peppers, 75 g corn, and 55 g extra celery.

Cook the mushrooms, bell peppers, and extra celery with the onion, carrots, and celery, and add the corn during the last 3–4 minutes of the potato simmer.

Do not increase the broth when adding extra vegetables, and check the consistency before serving.

If you prefer to leave out an ingredient, the soup is flexible enough to adjust while keeping its creamy and satisfying nature.

For seasoning changes, start with a small amount and taste before adding more.

Add about a pinch or ¼ teaspoon at a time until the flavor reaches the level you prefer.

If you cannot find hamburger seasoning, replace the 1 teaspoon with a mix of ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, and ¼ teaspoon black pepper.

This mix does not contain salt, so taste the soup at the end and adjust the salt as needed.

The cheese base is important for the final texture.

Velveeta provides smooth melting and a creamy consistency, while cheddar adds a sharper cheese flavor.

The recipe uses the measured cheese quantities as the main formula, with both cheeses working together to create the intended texture and flavor.

The dairy base also helps maintain the creamy texture of the soup.

Whole milk provides smooth consistency, while sour cream adds a tangy finish.

The broth combination of chicken broth and a smaller amount of beef broth strengthens the savory flavor while keeping the cheeseburger character intact.

Topping Ideas

The toppings are a fun way to add extra flavor and texture to this cheeseburger soup recipe.

Since the soup base already contains several flavorful ingredients, simple toppings can enhance it without changing the main formula.

Crispy bacon is one of the easiest toppings to add. You can use freshly cooked bacon, crumbled bacon, or the reserved bacon from the recipe.

A dollop of sour cream adds extra creaminess, while sliced green onions provide freshness and a little color.

Diced dill pickles add a crunchy texture and bring out the familiar cheeseburger flavor.

Crackers such as Ritz crackers, Oyster crackers, and Saltine crackers also work well because they add a light crunch and salty contrast to the creamy broth.

Croutons can absorb some of the broth while adding texture.

Chips or salty chips can also be crumbled over the top for another crunchy option.

These toppings can be adjusted depending on the flavor and texture you want.

For a richer finish, add extra cheese.

Sharp cheddar can create a stronger cheese flavor, while pepper jack adds a different flavor profile to the cheeseburger-style soup.

Sour cream, green onions, pickles, crackers, croutons, and reserved bacon all work as optional toppings without changing the base recipe.

Cooking in the Slow Cooker

A slow cooker can seem convenient when you want to prepare the soup in the morning and let it cook while handling other tasks.

However, this recipe is designed around stovetop cooking, where each stage is controlled separately.

The beef is browned first, followed by the vegetables, broth, and potatoes.

The roux, milk, cheese, and sour cream are added in sequence to control the final texture.

Keeping the stovetop method as the tested approach helps maintain the creamy flavor and smooth finish of the soup.

The cheese is added gradually over low heat, and the sour cream is incorporated carefully to prevent texture issues.

This process creates the rich cheeseburger-style soup without relying on extended slow cooking.

Storage and Reheating

One of my favorite things about this cheeseburger soup is how easy it is to store and enjoy later.

Let the leftovers cool slightly, then transfer the soup to airtight shallow containers within 2 hours of cooking. Keep it refrigerated for 3–4 days.

When reheating, transfer the leftover soup to a saucepan and warm it over low or medium-low heat. Stir frequently until it reaches 74°C / 165°F.

If the soup becomes too thick, add 15–30 ml warm chicken broth or milk while warming to loosen the consistency.

Gentle heating helps maintain the creamy texture without causing the dairy to separate.

Freezing the finished soup is not recommended. Potatoes can become mushy after freezing, while the sour cream, cheese, and milk base may separate after thawing.

For the best texture, store leftovers in the refrigerator and reheat them gently instead.

For the best reheating results, warm the soup gently on the stovetop over low or medium-low heat.

Stir frequently and avoid bringing it to a boil. For individual portions, a microwave can also be used. Transfer the portion to a microwave-safe bowl and heat in 1-minute intervals, stirring after each interval, until the soup is evenly hot (74°C / 165°F).

Tips for the Best Soup

Use lean ground beef to create a hearty base without adding too much extra fat.

After browning the beef, drain excess grease before continuing.

This keeps the soup rich while preventing it from becoming oily.

For the potatoes, use evenly cut pieces so they cook at the same rate.

Yukon Gold potatoes work well, and Russet potatoes are also suitable.

Avoid overcooking the potatoes because they should remain tender and intact rather than becoming mushy.

The cheese choice affects the final consistency.

Velveeta melts smoothly and helps create a creamy soup with a thick texture.

For a cheddar-forward soup, use 227 g cheddar and 113 g Velveeta, although the final texture will be somewhat different.

For a cream cheese version, leave out the Velveeta and use 225 g softened cream cheese with 113 g cheddar.

Add the cream cheese in small pieces before the cheddar and whisk until smooth, keeping the milk as written in the roux.

When using sour cream, remove the soup from heat, loosen the sour cream with about 100 ml of the warm soup, and gently stir it in to help prevent curdling.

Keeping the dairy at gentle heat helps the cheese blend smoothly.

For extra crunch, bun croutons make a useful topping.

Cube a sesame seeded bun and toast the pieces in the oven or in a skillet until golden brown.

Watch them carefully so they do not burn.

Adding a few croutons to each serving gives the creamy soup a pleasant contrast.

Nutrition Insight

Each serving of this cheeseburger soup contains approximately:

672 kcal

34 g carbohydrates

38 g protein

42 g total fat

22 g saturated fat

3 g fiber

8 g total sugars

170 mg cholesterol

1,936 mg sodium

1,379 mg potassium

These values are based on a serving size of about 475–500 grams, or 1/6 of the batch.

The nutrition information is an approximation because the final values can vary depending on the fat percentage of the ground beef and the specific brands of bacon, Velveeta, cheddar, broth, and seasonings used.

Frequently Asked Questions

What do you serve with cheeseburger soup?

I usually serve cheeseburger soup with thick crusty bread for dipping.

A small side salad also works well as a fresh side with this rich and creamy soup.

What are the best toppings for cheeseburger soup?

The best toppings include crispy bacon, sliced green onions, diced pickles, extra cheddar, and a dollop of sour cream.

These toppings add texture and bring out the cheeseburger flavor without changing the base recipe.

How do you make cheeseburger soup?

Start by browning and crumbling the ground beef with hamburger seasoning.

Add the vegetables, broth, and potatoes, then cook until the potatoes are almost tender.

Prepare the butter and flour roux separately, then gradually whisk in the milk.

Add this mixture to the soup and slowly stir in Velveeta and shredded cheddar over low heat.

Finish with sour cream after removing the pot from the heat.

How can I reduce the sodium in cheeseburger soup?

Bacon, broth, hamburger seasoning, Velveeta, and cheddar all contribute sodium.

The recipe uses low-sodium chicken broth and a smaller amount of beef broth, so taste the soup before adding extra salt.

Can you freeze cheeseburger soup?

Freezing the finished soup is not recommended.

The potatoes can become mushy, while the cheese and dairy base may separate after freezing and reheating.

For better texture, store leftovers in the refrigerator and reheat gently without boiling.

What else can I add to cheeseburger soup?

You can add vegetables such as diced mushrooms, bell peppers, celery, or corn.

Cook the mushrooms, bell peppers, and extra celery with the aromatics, and add corn during the last 3–4 minutes of the potato simmer so everything becomes tender without overcooking the potatoes.

Can I make a vegetarian version of this soup?

This recipe is written with ground beef and does not include a defined vegetarian version or a tested replacement for the ground beef.

A specific meat substitute or chickpea variation is not part of this recipe formula.

Why is my cheeseburger soup grainy?

A grainy texture can happen when cheese is exposed to excessive heat or added too quickly.

Keep the soup at low heat while adding cheese gradually and avoid vigorous boiling.

For sour cream, remove the pot from heat before adding it and stir gently until smooth.

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