Cheeseburger soup is the ultimate comfort soup. Chock full of seasoned ground beef, potatoes, onions, cheese all in a creamy soup!
A HEARTY, BEEFY, CHEESY, FILLING SOUP
I have been in a soup sort of mood lately. My mind is gradually turning to all things fall. Football games, apple picking, hay rides and warm, comforting soup. This Cheeseburger Soup is definitely what I would call comfort soup. It takes one of my favorite foods and transforms it into a creamy, flavor-packed soup.
FREQUENTLY ASKED QUESTIONS:
We enjoy eating cheeseburger soup with some thick crusty bread to dip into the soup. Also, a small side salad would be perfect with this soup.
Bacon is my favorite but we also enjoy sliced green onions and a dollop of sour cream.
If you don't have beef bouillon, just substitute with beef broth. You will skip the additional water that is added to this recipe.
Yes. However, when it is eventually reheated, it may not have the exact same texture as it did when it was freshly made. Potatoes can become mushy when frozen then reheated. It's important to ensure this is stored in a freezer-safe bag or container. Only freeze once the soup has cooled completely.
INGREDIENTS NEEDED FOR CHEESEBURGER SOUP: (FULL RECIPE AT THE BOTTOM OF THE POST)
- beef bouillon granules
- ground beef
- all-purpose flour
HOW TO MAKE CHEESEBURGER SOUP:
Brown and crumble ground beef. Drain excess grease and set aside.
Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender.
Stir in beef and 2 cups of milk.
In a small bowl, whisk together flour and remaining ½ cup milk until smooth. Gradually whisk into soup. Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn.) Reduce heat; add cheese and stir until completely melted.
Garnish each serving with bacon.
CRAVING MORE RECIPES LIKE THIS ONE? YOU GOTTA TRY THESE!
Cheeseburger Soup (+Video)
- 2 cups potatoes, peeled and cubed
- 2 carrots, peeled and grated
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 ½ cups water
- 1 tablespoon beef bouillon granules (about 4 cubes)
- ½ teaspoon salt
- 1 pound ground beef, browned and drained
- 2 ½ cups milk (divided use)
- 3 tablespoons all-purpose flour
- 8 ounces Velveeta, cubed
- ½ pound bacon, crisply cooked and crumbled
- Brown and crumble ground beef. Drain excess grease and set aside.
- Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer until potatoes are tender.
- Stir in beef and 2 cups of milk.
- In a small bowl, whisk together flour and remaining ½ cup milk until smooth. Gradually whisk into soup.
- Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn.)
- Reduce heat; add cheese and stir until completely melted. Garnish with bacon and serve.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Originally published: September 2011
Updated and republished: October 2021