Find out why this easy cheeseburger soup recipe is one of the top-rated recipes on our site!
This easy cheeseburger soup is one of those recipes that has stood the test of time. It first hit newsstands in a 1996 publication of Taste of Home magazine, and it’s been going strong ever since. The creamy, cheesy soup perfectly captures the flavor of your favorite diner burger. A few hearty add-ins like carrots, celery and potatoes add to the soup’s warm and comforting vibes, especially on a cold winter’s day. Whip up a batch, and you’ll see why this recipe remains one of our highest-rated recipes ever.
Ingredients for Cheeseburger Soup
Ground beef: Lean ground beef is best for cheeseburger soup. You can use a higher-fat blend like 80/20, but be sure to drain off all the excess grease to avoid an oily finish.
Flour and butter: These ingredients come together to create a roux, which is commonly used to thicken sauces.
Vegetables: The aromatic combination of onions, carrots and celery gives the soup depth and adds a burst of color.
Potatoes: Use your favorite type of potato in cheeseburger soup. You can even use frozen cubed hash brown potatoes!
Chicken broth and milk: The combination of savory chicken broth and creamy milk gives this soup some serious cheeseburger vibes. For a richer flavor, use half-and-half.
Velveeta: We love Velveeta cheese recipes! This processed cheese gives the soup a thick texture and an extra-cheesy finish.
Sour cream: This tangy ingredient thickens the soup and adds a light acidity to balance all the rich flavors.
Directions
Step 1: Brown the beef
In a large saucepan over medium heat, cook and crumble the beef until no longer pink, six to eight minutes. Remove the beef from the pan, and drain the excess grease. Set aside.
Step 2: Saute the vegetables
In the same saucepan, melt 1 tablespoon butter over medium heat. Saute the onion, carrots, celery, basil and parsley until the vegetables are tender, about 10 minutes.
Step 3: Simmer the soup
Add the potatoes, broth and cooked ground beef. Bring the mixture to a boil. Reduce the heat, and simmer, covered, until the potatoes are tender, 10 to 12 minutes.
Step 4: Prepare the roux
Meanwhile, in a small skillet, melt the remaining 3 tablespoons butter. Add the flour. Cook and stir until bubbly, three to five minutes.
Step 5: Thicken the soup
Add the roux to the soup, and bring the mixture to a boil. Cook and stir for two minutes.
Step 6: Melt the cheese
Reduce the heat to low. Stir in the cheese, milk, salt and pepper. Cook until the cheese melts.
Step 7: Finish with sour cream and garnishes
Remove the soup from the heat, and stir in the sour cream. If desired, serve the soup with onion rings and green onions.
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