Change the protein: Use ground turkey, chicken, pork or sausage in place of ground beef. Or make the soup meatless, and add extra veggies like mushrooms, bell peppers, sweet potatoes, cauliflower, broccoli or frozen peas.
Make it spicy: Add chopped jalapenos or crushed red pepper flakes to the soup. Or top each bowl with your favorite hot sauce.
Change the starch: Skip the potatoes, and substitute cooked macaroni, egg noodles, orzo (Psst: What is orzo?) or rice. Add the cooked grains just after thickening the soup, and cook until warmed through.
Use another cheese: Try American cheese, cream cheese, cheddar, pepper jack cheese or Colby jack cheese.
How to Store Cheeseburger Soup
Store leftover cheeseburger soup in an airtight container in the refrigerator for up to four days. Reheat the soup in a saucepan over gentle heat.
Can you freeze cheeseburger soup?
Cheeseburger soup is not a soup you can freeze. Dairy can separate in the freezer. It will become gritty and grainy when thawed.
Cheeseburger Soup Tips
What type of potato is best for cheeseburger soup?
You can use any type of potato for this recipe. Waxy potatoes (like red potatoes) hold their shape better than starchy potatoes (like russet potatoes). However, starchy varieties will absorb more flavor and help to thicken the creamy liquid. All-purpose potatoes (like Yukon gold potatoes) offer the best of both worlds. Their skins are very thin, so you can leave them unpeeled for a rustic look.
What do you serve with cheeseburger soup?
The beauty of this soup is in its versatility, so you can add any of your favorite burger toppings. Try bacon, green chiles, pickle relish, chopped pickles, tomatoes, onions or shredded cheese. If you want to go all in, top the soup with crispy fried onion rings or homemade seasoned croutons made from sesame seed buns.
Watch How to Make Cheeseburger Soup
Ingredients
1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
8 to 16 ounces Velveeta, cubed
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Optional: Onion rings and thinly sliced green onions
Directions
1
In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and beef; bring to a boil. Reduce heat; simmer, covered, 10-12 minutes or until potatoes are tender.
2
Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onion.
Nutrition Facts
1 cup: 354 calories, 20g fat (11g saturated fat), 70mg cholesterol, 1012mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 14g protein.
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