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Easy Cheeseburger Soup Recipe

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  • Author: Maria B. Evans
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 6
  • Category: Soup, Comfort Food, One-Pot Meal
  • Method: Stovetop (Slow Cooker & Instant Pot options included)
  • Cuisine: American

Description

This Cheeseburger Soup is rich, creamy, and full of ground beef, potatoes, cheese, and classic burger flavors. It’s like a cheeseburger in a bowl! This easy one-pot meal is perfect for weeknights and can be made on the stovetop, in a slow cooker, or even in an Instant Pot.


Ingredients

Units Scale

For the Soup:

  • 1 lb ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 3 cups potatoes, peeled and diced
  • 1 cup shredded carrots
  • 3 cups beef broth (or chicken broth)
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp dried parsley
  • 1/4 tsp mustard powder (optional, for a burger-like taste)

For the Creamy Cheese Sauce:

  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 1/2 cups milk
  • 2 cups shredded cheddar cheese
  • 1/2 cup Velveeta cheese (optional, for extra creaminess)
  • 1/2 cup sour cream

For Topping (Optional):

  • Cooked crumbled bacon
  • Chopped green onions
  • Extra shredded cheese
  • Toasted hamburger bun croutons

Instructions

Stovetop Method:

  1. Brown the Beef:
    • In a large pot or Dutch oven, cook the ground beef over medium heat until browned.
    • Drain excess grease and set aside.
  2. Sauté Vegetables:
    • In the same pot, melt 1 tbsp butter and sauté the onion, garlic, carrots, and potatoes for about 5 minutes.
  3. Add Broth & Seasoning:
    • Pour in the beef broth, Worcestershire sauce, salt, pepper, paprika, parsley, and mustard powder.
    • Return the cooked ground beef to the pot.
    • Bring to a boil, then reduce heat and let simmer for 15-20 minutes, until potatoes are tender.
  4. Make the Cheese Sauce:
    • In a separate saucepan, melt the remaining 2 tbsp butter over medium heat.
    • Whisk in the flour and cook for 1 minute.
    • Gradually whisk in the milk until smooth.
    • Stir in the cheddar cheese and Velveeta, stirring until melted.
  5. Combine & Finish:
    • Pour the cheese sauce into the soup and stir well.
    • Stir in the sour cream for extra creaminess.
  6. Serve & Enjoy:
    • Ladle into bowls and top with bacon, green onions, or croutons!

Notes

  • For a Thicker Soup: Mash some of the potatoes before adding the cheese sauce.
  • Velveeta Alternative: Use extra shredded cheddar or Monterey Jack.
  • Spicy Version: Add diced jalapeños or a dash of cayenne.
  • Storage: Keep in the fridge for up to 4 days or freeze for up to 2 months.

Nutrition

  • Serving Size: 1 bowl (~1.5 cups)
  • Calories: ~450
  • Sugar: 6g
  • Sodium: 850mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 28g
  • Cholesterol: 85mg