Creamy Cheeseburger Soup

This blue ribbon cheeseburger soup pulls everything you love from a hearty burger and tucks it into a piping hot, creamy bowl. The cheesy sauce wraps tender ground beef and crunchy fresh veggies with all the comforting flavors you crave. Whenever I whip it up, I remember why it keeps walking away with prizes at our fair!

Hearty Bowlful Bliss

What sets this one apart? It flips the cheeseburger upside down into a bowl that’s both familiar and seriously delicious. Picky folks who usually skip soup are hooked by the combo of creamy broth, veggies, and beef. My friends ask for it nonstop—honestly, it’s my cold-weather go-to.

Grocery Grab List

• Salt and pepper: Toss 'em in for taste as you go.
• 1/2 cup sour cream: Gives it a tangy, rich vibe before you serve.
• 1 1/2 cups milk: Want it super creamy? Use whole milk.
• 2 cups Velveeta cheese: Cube it up small so it melts in a flash.
• 1/4 cup flour: This thickens your soup right up.
• 4 cups potatoes: Peel and chop to keep 'em all the same size for even cooking.
• 4 cups chicken broth: Low-salt is best. That way you’re in charge of seasoning.
• 4 tablespoons butter: Split between veggies and stirring in later for flavor.
• 1 tablespoon dried parsley: A sprinkle for color and that herby kick.
• 1 tablespoon dried basil: Adds a punch of flavor with a whiff of summer.
• 2 stalks celery: Dice it up nice and small for that extra crunch in every bite.
• 2 cups carrots: Grate fresh ones—they just work better.
• 1 medium onion: Chop super fine. It’ll sweeten your whole pot.
• 1 pound lean ground beef: I like 90/10—it cooks up tasty but without loads of grease.

Easy Directions to Follow

Finish with Cheese

Drop in the Velveeta cubes, pour the milk, and sprinkle your salt and pepper. Stir it all together until the cheesy cubes are smooth. Pull your pot off the heat, and just before serving, swirl in the sour cream for extra creaminess.

Make a Quick Roux

As your soup simmers, melt the leftover butter in another pan. Whisk in flour until bubbly and golden, around 3 minutes. Add this mixture into the soup, stir well, and let it thicken for a couple of minutes.

Get Your Soup Going

Slide that cooked beef back into your main pot. Add chunks of potato and pour in the chicken broth. Let it heat until bubbling, then lower to a simmer. Give it about 10 minutes until your potatoes are nice and fork-tender.

Soften the Veggies

In your big pot, melt just a spoonful of butter and toss in your onion, grated carrots, diced celery, a dash of parsley, and basil. Cook these together until everything’s soft—should take about 10 minutes.

Brown the Beef

First thing, brown the ground beef in a soup pot, stirring to break it up. Once it’s cooked, drain away any fat and set the beef aside in a separate bowl.

Simple Winning Tricks

Choose lean meat so things don't end up too oily. Russet potatoes are best—they won't fall apart. Don’t worry if you only have cheddar—the soup comes out just fine. Swap sour cream for cream cheese to make it even richer.

Twist It Up

Try swapping in ground turkey or sausage for the beef. Use spinach, mushrooms, or peppers for extra veggie power. Want some heat? Pepper jack cheese or a dash of chili flakes does it. Feel free to play around with chicken or veggie broth to fit your taste.

Add-On Magic

Crumble some bacon, sprinkle chopped onions or sliced pickles on top for a real diner feel. Toss on some crispy croutons or potato chips for crunch. These touches give every bowl a cheery burger vibe.

Keeping It Fresh

Slide leftovers into a lidded container and chill for up to four days. If things get too thick when reheating, a splash of fresh broth fixes it. Planning to freeze? Skip adding potatoes—they turn to mush. Soup stores frozen for about a month—just push all the extra air out of your freezer bags first.

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Frequently Asked Questions

→ What’s the purpose of cooking flour and butter first?

It thickens the soup without lumps and gets rid of any raw flour taste. Cooking them together first is the key.

→ Can I swap Velveeta for cheddar?

You can, but Velveeta melts smoother. If you're using cheddar, add it slowly and keep the heat low to avoid a gritty texture.

→ Why should sour cream go in at the end?

Putting it in off the heat stops it from curdling. It also cools things down for serving while adding extra creaminess.

→ Is it okay to make this ahead of time?

It is! Just reheat it gently to keep the cheese from separating. Adding a splash of milk can bring back its creamy texture.

→ Why keep the pan when draining the beef?

Draining removes extra fat, but leaving the browned bits in the pan packs a ton of flavor into the veggies and soup.

Conclusion

Turn your favorite cheeseburger into a comforting soup! This creamy dish combines ground beef, veggies, and potatoes for the ultimate cozy meal in a bowl.