Cheeseburger Soup Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Cheeseburger Soup captures all your burger favorites ground beef, cheddar cheese, pickles, and onions in creamy potato-packed broth. This hearty 35-minute weeknight winner serves 6 with perfect burger-to-soup balance.

Why This Recipe Works

Beef fat flavors vegetable base naturally. Potatoes release starch thickening soup without flour roux. Velveeta melts smoothly without graininess. Pickle juice replicates burger tang perfectly. Bacon bits add crunch contrasting creamy broth.

Ingredients & Prep

1 lb ground beef 80/20, 1 medium onion diced, 2 carrots peeled diced, 2 celery stalks diced, 4 cups peeled potatoes ½-inch cubes, 3 cups chicken broth, 12 oz Velveeta cubed or 2 cups shredded cheddar, 1½ cups milk, 2 tbsp butter divided, 1 tsp garlic powder, 1 tsp dried parsley, ¼ cup dill pickle juice, salt pepper, bacon bits green onions.

Step-by-Step Instructions

Brown ground beef large pot medium heat; drain excess fat. Add 1 tbsp butter, onion, carrots, celery; sauté 5 minutes until softened. Stir garlic powder, parsley, potatoes, chicken broth. Simmer covered 15 minutes until potatoes fork-tender. Melt remaining butter small skillet; whisk flour 2 minutes until bubbly. Gradually whisk ½ cup milk creating slurry. Stir slurry + remaining milk into soup. Simmer 5 minutes until thickened. Reduce heat low; stir Velveeta until melted smooth. Remove heat; stir pickle juice. Garnish bacon bits + green onions.

Flavor Variations

Storage Tips

Refrigerate airtight 4 days. Reheat stovetop milk splash. Freeze 2 months without potatoes; add cooked when reheating.

FAQs

Cheese greasy? Use freshly shredded + low heat constant stirring. Potatoes crunchy? Simmer extra 5 minutes covered. Too thick? Whisk broth ¼ cup at time until perfect consistency.

Conclusion

Cheeseburger Soup transforms burger night into cozy bowl comfort cheesy, hearty, pickle-tangy perfection.

Cheeseburger Soup Recipe

Print Recipe

Cheeseburger Soup captures all your burger favorites in creamy bowl comfort. Ground beef, potatoes, and cheddar cheese mingle with classic seasonings for hearty weeknight bliss. Perfect cozy dinner for chilly nights and Pinterest comfort food boards.

• Author: ssam
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 45 mins
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

• Soup Base:
• 1 lb ground beef (80/20)
• 1 medium yellow onion (diced)
• 2 medium carrots (shredded or diced)
• 2 celery stalks (diced)
• 3 garlic cloves (minced)
• 4 medium russet potatoes (peeled, ½” dice)
• 3 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried parsley
• ¾ tsp salt
• ½ tsp black pepper
• Roux & Finish:
• 4 tbsp unsalted butter (divided)
• ¼ cup all-purpose flour
• 1½ cups whole milk
• 2 cups shredded sharp cheddar
• ¼ cup sour cream
• Optional: chopped pickles, bacon bits

Instructions

• 1. Brown ground beef in Dutch oven over medium heat. Drain excess fat. Add onion, carrots, celery. Sauté 5 mins until softened.
• 2. Add garlic, basil, parsley, salt, pepper. Cook 1 min fragrant.
• 3. Add potatoes and chicken broth. Bring to boil. Reduce to simmer, cover 12-15 mins until potatoes tender.
• 4. Melt 3 tbsp butter in small skillet. Whisk in flour. Cook 3-4 mins until bubbly golden.
• 5. Gradually whisk hot soup into roux. Return to pot. Simmer 2 mins thickening.
• 6. Reduce heat to low. Stir in milk and cheddar until melted smooth.
• 7. Remove heat. Stir in sour cream. Taste adjust seasoning.
• 8. Serve hot with pickle relish and green onions.

Notes

• Roux prevents grainy texture – cook until golden.
• Sharp cheddar melts smoothest. Fresh grate blocks.
• Potatoes absorb flavors overnight. Even better reheated.
• Substitute half-and-half for richer mouthfeel.
• Freezes 3 months. Thaw overnight before reheating.
• Make vegetarian: mushrooms + lentils replace beef.
• Low carb: cauliflower + radishes for potatoes.
• Serves 6 generously. Family favorite guaranteed.

Nutrition

• Serving Size: 1⅔ cups
• Calories: 420
• Sugar: 6g
• Sodium: 980mg
• Fat: 26g
• Saturated Fat: 13g
• Unsaturated Fat: 11g
• Trans Fat: 0.5g
• Carbohydrates: 27g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 85mg

Keywords: cheeseburger soup, creamy burger soup, ground beef potato soup, comfort food soup, cheddar potato soup