When the air turns crisp and the leaves are falling, this crave-worthy Cheeseburger Soup is one that you will find yourself reaching for again and again. It’s hearty, creamy and perfect for chilly evenings, football Sundays, or any time you want comfort in a bowl — a true fall (or all year!) favorite your whole family will love.
It is no exaggeration to say that this is my most loved soup recipe! Friends and neighbors alike that have had this Cheeseburger soup rave about how delicious it is. This is the one soup recipe that I will continue to make throughout the summer months because it is just THAT good and LOVED by my family.
If you want to add this to your own recipe box, read on!
Ingredients
Ground beef: The real deal. who doesn’t love to learn another way to use the most versatile cut of meat there is. I use beef that we get from my parent’s farm.
Potatoes: A filling staple that helps bulk up this soup and cause it to be more filling for those meals that you are trying to stretch. Russet potatoes are what I usually have on hand and use, but any potatoes will be delicious.
Chicken broth: Using broth not only adds great flavor to this soup, but adds extra nutrients. Beef broth could be used as well.
Cheese: I typically use American cheese for ease, but have also shredded cheddar cheese and it is delicious as well!
Sour cream: Take it or leave it, but I think this adds a nice little creamy tang to the soup.
How to make the best Cheeseburger Soup
Brown ground beef in a 3 quart saucepan, salt and pepper to taste.
While beef is browning, dice onions and celery, and shred carrots.
Once beef is done, drain and set aside. In the same saucepan, add 1 T of butter and veggies (onions, celery, carrots) and seasonings. Sauté until tender.
Add the broth, potatoes and beef to the pan and bring to a soft boil. Reduce heat, cover and simme. for 12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt 3 T butter and add flour. Cook until nice and bubbly, then add to soup and bring back to a boil. Cook for 2 minutes.
Stir in milk, cheese, salt and pepper. Once cohesive and cheese is all melted, remove from the heat and add sour cream.
Top with chips or cornbread and whatever other toppings you enjoy!
Tips
If cooking this for a family of 6 or more, I would recommend doubling if not tripling the recipe. This soup is just as delicious the next day if you happen to have leftovers!
I like to shred the carrots and load this soup up with them because I find that it is like spinach. It cooks down and you hardly know it is there.
Why you will love this Cheeseburger Soup recipe
It is easy to make, the ingredients are simple and it can all be made in one pot! It will be one of those savory, satisfying meals that you put on repeat.
Recipe FAQs
- Can I make cheeseburger soup ahead of time?
- Yes! It reheats well.
- Can I freeze cheeseburger soup?
- I would not recommend it! Potatoes don’t generally freeze well.
- Can I make cheeseburger soup in a slow cooker?
- Absolutely! Brown the beef, onion first, then transfer everything (except the cheese, milk, and sour cream) to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the milk and cheese 30 minutes before serving, then sour cream lastly.
Serve with homemade cornbread or homemade biscuits!
ENJOY!
The BEST Cheeseburger Soup
Ingredients
- 1 lb ground beef
- ¾ cup onion chopped
- ¾ cup celery chopped
- ¾ cup carrots shredded
- 1 teaspoon basil
- 1 teaspoon parsley
- 4 Tbsps butter divided
- 3 cups chicken broth
- 4 cups potatoes peeled and diced
- ¼ cup all-purpose flour
- 2 cups American or shredded cheddar cheese
- 1½ cups milk
- ¾ teaspoon salt
- ½ teaspoon pepper
- ¼ cup sour cream
Instructions
- Brown ground beef in 3 qt saucepan.
- While meat is browning, dice onion and celery, and shred carrots.
- Once the meat is done, remove from pan, then add 1 T butter along with veggies (onions, celery and carrots) and seasonings (basil and parsley) into same saucepan. Sauté until translucent.
- Add in broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 12 minutes or until potatoes are tender.
- In a small pan, melt 3 T butter and add flour. Cook until nice and bubbly then add to soup and bring to a boil.
- Stir in milk, cheese, salt and pepper until all cohesive.
- Remove from heat and add in sour cream.
- Top with favorite toppings and enjoy!
