The Best Cheeseburger Soup (+Video)
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: (FULL RECIPE IN THE RECIPE CARD AT THE BOTTOM OF THE POST)
- potatoes
- carrots
- onion
- garlic
- water
- beef bouillon granules
- salt
- ground beef
- milk
- all-purpose flour
- Velveeta
- bacon
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 1/2 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?
Cheeseburger Soup (+Video)
Ingredients
- 2 cups potatoes, peeled and cubed
- 2 carrots, peeled and grated
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 1/2 cups water
- 1 tablespoon beef bouillon granules (about 4 cubes)
- 1/2 teaspoon salt
- 1 pound ground beef, browned and drained
- 2 1/2 cups milk (divided use)
- 3 tablespoons all-purpose flour
- 8 ounces Velveeta, cubed
- 1/2 pound bacon, crisply cooked and crumbled
Instructions
- 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 1/2 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.
Video
Nutrition
Nutritional Disclaimer
“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
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Just made this, quick and delicious, just the way I like to cook!
Me too! Ha! Thanks so much Marguerite!
Are we supposed to guess on the measurements if each item or did I miss something?
If you scroll to the bottom of the post to you’ll see the full recipe as well as a printable recipe card.
Very very good. I had some recently I bought from a specialty market in my area and they had added diced tomatoes to theirs. So, I added a small can of diced tomatoes (undrained, there is not much liquid in with them). Made it a bit more colorful and added some vegies as well!
Can you use regular cheddar cheese in this ? I’m not really fond of velveeta.
Well, Velveeta melts so smoothly and adds to the creaminess of this recipe. You could use a mild cheddar cheese but keep in mind, you won’t get the same consistency and the cheese will pull a bit when you try to eat it.
I used shredded cheddar from BJs and it came out fine. It was probably a little thinner than the velveta method but it wasnt watery at all and tasted great
Thanks so much for coming back to comment John!
Thank you for this recipe. Took it to a teacher’s luncheon and it was the first to get eaten all up. Served with some crusty sesame bread. Perfect. Wouldn’t change anything in this recipe.
I made this Cheeseburger Soup for dinner last night and my son went back for THREE helpings! He then wanted to know when I would next be making it again so I think this recipe's a keeper lol. Here in New Zealand we don't have the Velveeta cheese so I used Kraft Cheese Spread and it worked perfectly fine. This was the first recipe of your's that I've tried and now I can't wait to try more. Thanks heaps 🙂
loved the fact i had all the ingredients for the cheeseburger soup and it was great. i used venison burger (boyfriend is a hunter) and he was thrilled. said anything with cheese, deer and potatoes has to be good!
Favorite meal was always tacos, that were made by mother, back in the days when tacos were unusual to make. Would have those and watch Perry Mason on tv.
Just made a pot of this soup for tomorrow nights dinner…it is delicious! We love it….i dont think much will be left for tomorrow.thank you for the recipe!
This was perfect. Everyone loved it – thank you!
Amazing. Followed directions and ingredients exactly!
I love and eat soup all year…not just winter. This is similar to my version. I add basil to mine. Yum. A hard choice between this or homemade tomato bisque. Now I'm hungry 🙂