Tender ground beef, chunky potatoes, veggies, and spices in a rich and creamy Velveeta base make this the best cheeseburger soup recipe I’ve ever tried!
It’s a hearty, comforting soup that will have the whole family begging for seconds.
The flavors of a cheeseburger in soup form!
This is another favorite recipe from a church cookbook I published over a decade ago. It is from my friend Jeni and I absolutely love it!
Beef and cheese is always a winning combo in my book. And if you garnish the soup with pickles and bacon, it really does remind you of eating a bacon cheeseburger.
When all my kids were still at home, I would double the recipe because the leftovers are fantastic.
Do I have to use Velveeta?
I’m not always a fan of Velveeta cheese, but I make an exception for this recipe. I tried making it with shredded cheese, and it just wasn’t the same. The Velveeta really does give it the smoothest, creamiest texture.
If you are completely opposed to the flavor, you can use 2-3 cups of shredded cheddar cheese that you have grated yourself. Sharp cheddar works better than mild because it packs the most flavor. Stir it in very slowly, or your soup will be grainy.
How to make Velveeta Cheeseburger Soup
- PREP – Wash the veggies. Peel the carrot and potatoes. Grate the carrot and chop the rest of the vegetables.
- SAUTE – In a large dutch oven or soup pot, brown the ground beef and drain any excess fat. Add the onion, carrots, and herbs – saute for a minute or two.
- SIMMER – Stir in the broth, salt, and potatoes.
Simmer over medium heat, stirring occasionally, for about 15 minutes or until potatoes are tender. - CREAMY SAUCE – While the potatoes are cooking, melt the butter in a saucepan over medium-low heat. Whisk in the flour, then the milk. Continue whisking and cooking until the mixture comes to a boil; boil for about a minute.
- COMBINE – Pour the sauce into the vegetable mixture and stir to combine. Turn the heat to low and add the cheese and pepper. Stir until melted.
- GARNISH – Have fun with the garnishes, they take this hearty soup to the next level! Try bacon, diced pickles, chopped tomatoes, green onions, grated cheese, or even croutons.
Leftover soup will keep in the refrigerator in an airtight container for 4-5 days. Like most soups, it actually tastes better the next day!
I don’t recommend freezing milk or cream-based soups, they tend to separate as they thaw.
VARIATIONS:
- Get creative with the garnishes! Pickles and bacon are my favorites, but it’s also tasty with shredded cheese, diced tomatoes, and sour cream.
- For an even more rich and creamy soup, you can use some heavy cream in place of some of the milk.
- I think russets give the soup a more creamy texture, but red potatoes will also work. No need to peel them first.
Rich and creamy, this cheesy ground beef soup just hits the spot on a cold winter night! I love to serve it with some type of crusty bread or rolls. Here are a few of our favorites:
More homemade soups:
- Ham and Wild Rice Soup
- Ground Beef Stew
- Mexican Corn Chicken Soup
- Taco Chicken Soup
- Potato Corn Chowder with Bacon
Creamy Cheeseburger Soup Recipe
Velveeta makes this the best cheeseburger soup recipe! Hearty, rich, and creamy, it's comfort food in a bowl 🙂
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion (1 small onion)
- 3/4 cup shredded carrot
- 3/4 cup sliced celery (about 2 stalks)
- 1 tsp dry basil
- 1 tsp dry parsley
- 2 cups low sodium chicken broth (or beef broth)
- 1/2 tsp salt
- 3 russet potatoes, peeled and diced (about 3 1/2 cups)
- 3 Tbsp salted butter
- 1/4 cup all purpose flour
- 3 1/2 cups milk
- 8 oz Velveeta cheese, cubed
- 3/4 tsp black pepper
Garnish
- 1/2 cup crisp bacon bits
- 2 large dill pickles, diced
Instructions
- Brown ground beef in a large pot over medium-high heat; drain off any excess grease.
- Add diced onion, carrot, celery, basil, and parsley, and saute for a couple of minutes.
- Add the broth, salt, and potatoes and cook over medium heat for about 15 minutes, stirring occasionally, until the potatoes are tender.
- Meanwhile, in a large saucepan, melt the butter over low to medium heat. Whisk in the flour, then cook and stir for about 30 seconds or till smooth.
- Slowly whisk in the milk. Stir constantly until the mixture comes to a boil, then cook for at least one minute.
- Add the sauce to the soup pot with the cubed Velveeta and the pepper. Stir over low heat until the cheese is melted.
- Garnish the soup with crisp bacon and chopped dill pickles, or any other toppings you like!
Notes
-When preparing the white sauce, make sure you let it boil for at least one minute so it doesn't have a raw flour taste.
-Sometimes I slice the carrots and that works great also.
-If you aren't using low sodium broth, you can omit the salt.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 439Total Fat: 22gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 93mgSodium: 1049mgCarbohydrates: 33gFiber: 3gSugar: 11gProtein: 29g
If you’re in a rut when it comes to soups, give this bacon cheeseburger soup recipe a try. It is always a huge hit with kids and adults alike!
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