Creamy Cheeseburger Soup Recipe

Comforting soups that feel familiar yet satisfying often become household favorites, especially when they deliver hearty flavor in one bowl. This Cheeseburger Soup brings together creamy texture, cheesy richness, and a mild spicy kick, offering a filling, home-cooked meal that feels indulgent without being complicated to serve.

Originally inspired by a Taste of Home recipe, this soup is known for being rich, creamy, and generously cheesy thanks to its Velveeta base. It’s the kind of soup that makes a big batch, which makes it well suited for feeding a crowd or planning meals ahead without extra effort.

Interestingly, the flavor leans more toward a spicy potato soup than a classic cheeseburger profile, but that twist is part of its charm. The creamy base and gentle heat work together to create something deeply comforting and easy to enjoy, even if it doesn’t taste exactly how the name suggests.

What really stands out is how filling this soup is. A single bowl goes a long way, making it a satisfying option when a hearty meal is needed. Its richness helps it feel complete on its own, without needing much alongside it.

Because it makes such a generous amount, this Cheeseburger Soup is ideal for sharing or enjoying over multiple meals. It’s the kind of cozy, crowd-friendly recipe that disappears quickly, yet still manages to feel comforting and familiar every time it’s served.

Creamy Cheeseburger Soup Recipe

Print

Cheeseburger Soup is the ultimate comfort food, combining all the flavors of a cheeseburger in a rich, creamy, and cheesy soup. With Velveeta as the base, this soup has a mild spice and is loaded with fresh ingredients. Every spoonful is packed with cheesy goodness that coats each vegetable, making it irresistible. It’s easy to see why this soup is a crowd-pleaser!

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 1 pounds ground beef
• ¾ cups onion chopped
• ¾ cups Carrots shredded
• ¾ cups celery diced
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 2 cloves garlic
• 4 tablespoons butter divided
• 3 cups chicken broth
• 4 cups peeled potatoes diced, about 1¾ pounds
• ¼ cups all-purpose flour okay to use gluten-free here
• 12 ounces pepper jack Velveeta cut into cubes
• 1½ cups milk
• ¾ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cups sour cream

Instructions

1. In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.
2. In the same saucepan over medium heat, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Press garlic into pot, and cook until just fragrant, about 1 minute.
3. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
4. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly.
5. dd to soup; bring to a boil. Cook and stir for 2 minutes.
6. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Please leave a star rating and comment to let us know how you liked this recipe!