Save
This cheeseburger soup is a warm and satisfying way to enjoy all the flavors of a classic cheeseburger without the fuss of flipping patties. It brings together ground beef, vegetables, potatoes, and a creamy cheesy broth into one comforting bowl that feels like a hug on cooler nights.
I came up with this recipe on a chilly evening when I wanted something cozy and simple. It quickly became a family favorite that everyone looks forward to after a long day.
Ingredients
- Ground beef: provides rich meaty flavor and protein for heartiness
- Onions carrots and celery: form a classic mirepoix that builds a savory base so take time to cook them until tender
- Dried basil and parsley: add subtle herb notes that brighten the broth without overpowering
- Garlic: adds an essential aromatic layer so press it fresh for best flavor
- Butter: helps saute and create a roux for thickening the soup so use good quality for better taste
- Chicken broth: keeps the soup lighter but beef broth can be swapped for a deeper flavor
- Potatoes: make the soup filling and give it a lovely texture choose starchy types like Russets that break down nicely
- All-purpose flour: is key for thickening gluten-free works fine if needed
- Pepper Jack Velveeta: melts smoothly and adds gentle spiciness choose fresh cheese cubes rather than processed slices
- Milk: enriches the broth creating a creamy texture without heaviness
- Salt and black pepper: enhance all the flavors so season carefully at the end
- Sour cream: added right before serving gives a tangy finish and silky mouthfeel
Instructions
- Build The Base:
- Brown the ground beef over medium-high heat in a 3-quart saucepan until fully cooked and no longer pink. Drain excess fat well and set the beef aside. This creates a flavorful meaty start without greasiness.
- Sauté The Vegetables:
- In the same pan over medium heat add one tablespoon of butter. Add chopped onions shredded carrots diced celery dried basil and parsley. Cook gently for about 10 minutes until the vegetables soften releasing their flavors. Press in the garlic and cook just until fragrant, about one minute to avoid bitterness.
- Simmer The Potatoes And Beef:
- Pour in the chicken broth and add the peeled and diced potatoes plus the cooked ground beef back into the pot. Bring everything to a boil then reduce the heat to a simmer. Cover and cook for 10 to 12 minutes until the potatoes are tender but not falling apart.
- Make The Roux And Thicken:
- While the soup simmers, melt the remaining three tablespoons of butter in a small skillet. Stir in the flour and cook while stirring for three to five minutes until it forms a bubbly paste free of raw flour taste. Slowly add this roux mixture to the soup and bring to a boil again. Let it cook and stir for another two minutes until the broth thickens nicely.
- Add Cheese And Cream:
- Turn the heat down to low. Add the pepper jack Velveeta cubes, milk, salt and pepper. Stir continuously until the cheese melts completely and the soup is smooth. Remove the soup from heat and gently fold in the sour cream for a touch of tang and creamy finish.
One of my favorite parts about this soup is the slow melt of the pepper jack Velveeta that gives it a subtle spicy kick while keeping it creamy. We often share this soup on weekends when the whole family gathers around the table and everyone enjoys the cozy nostalgic flavors.
Storage Tips
Store leftovers in airtight containers in the refrigerator for up to four days. When reheating, do so gently on low heat and add a splash of milk to refresh the creamy texture if it thickens too much. Avoid freezing soup with sour cream, instead freeze the soup base and stir fresh sour cream in after thawing.
Ingredient Swaps
Beef broth in place of chicken broth adds a richer deeper flavor. Sharp cheddar cheese works well if you prefer a classic cheeseburger flavor profile. Add corn green beans or bell peppers if you want extra vegetables and more texture variety.
Serving Ideas
Top with crispy bacon bits or chopped green onions for a nice crunch and extra savoriness. Serve with warm bread rolls or crackers to soak up the delicious broth. A simple fresh side salad balances the richness of the soup perfectly.
This cozy soup is like having your favorite burger in a bowl. It’s one of those recipes you want to make again and again, especially on evenings when a little extra comfort goes a long way.
Frequently Asked Recipe Questions
- → What type of cheese is best for this soup?
Pepper jack Velveeta adds a creamy texture with mild spice, but sharp cheddar is a great alternative for a tangier flavor.
- → Can I use beef broth instead of chicken broth?
Yes, using beef broth enhances the richness and deepens the savory flavor of the soup.
- → How can I make the soup thicker?
Mashing some of the potatoes before adding cheese and milk creates a thicker, creamier consistency.
- → What vegetables complement this dish well?
Carrots, celery, onions, and herbs form the base, but you can add corn or green beans for extra texture and sweetness.
- → Is sour cream necessary in the final step?
Sour cream adds a subtle tang and smooth finish, but you can omit it or replace it with creme fraiche for a different profile.