Q1: Can I make cheeseburger soup ahead of time?

Yes, cheeseburger soup can be made in advance and stored in the fridge for up to 4 days. Just avoid adding toppings like bacon or onion rings until serving.

Q2: What can I use instead of Velveeta cheese?

You can substitute Velveeta with shredded cheddar, American cheese, or a mix of both. Keep in mind that the texture may be less creamy with natural cheeses.

Q3: Can I freeze cheeseburger soup?

Freezing is not recommended due to the potatoes and dairy, which may separate or change texture when thawed. It’s best enjoyed fresh or refrigerated.

Cheeseburger Soup - Superb Recipe

Name: Cheeseburger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 pound ground beef; 4 tablespoons butter, divided; 3/4 cup carrots, diced; 3/4 cup celery, diced; 3/4 cup onion, diced; 1 teaspoon dried basil; 1 teaspoon dried parsley; 4 cups potatoes, diced; 3 cups chicken broth; 1/4 cup all-purpose flour; 1 to 2 cups Velveeta cheese, cubed; 1 1/2 cups whole milk; 3/4 teaspoon salt; 1/4 to 1/2 teaspoon black pepper; 1/4 cup sour cream; Optional toppings: onion rings, green onions, crumbled bacon

Description

This easy cheeseburger soup is a creamy, one-pot comfort food packed with ground beef, vegetables, and melty cheese—perfect for beginner cooks.

Ingredients

Scale

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup carrots, diced
3/4 cup celery, diced
3/4 cup onion, diced
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups potatoes, diced
3 cups chicken broth
1/4 cup all-purpose flour
1 to 2 cups Velveeta cheese, cubed
1 1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon black pepper
1/4 cup sour cream
Optional toppings: onion rings, green onions, crumbled bacon

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Instructions

In a large pot, cook and crumble the ground beef over medium heat for 6 to 8 minutes until no longer pink. Drain and set aside.
In the same pot, melt 1 tablespoon of butter. Add carrots, celery, onion, dried basil, and dried parsley. Cook for about 10 minutes until the vegetables are tender.
Add the potatoes, cooked ground beef, and chicken broth. Bring to a boil, reduce heat, cover, and simmer for 10 to 12 minutes until the potatoes are fork-tender.
In a small pan, melt the remaining 3 tablespoons of butter. Add flour and stir constantly for 3 to 5 minutes to form a roux. Stir the roux into the soup and bring it to a boil. Cook for 2 minutes to thicken.
Reduce heat to low and stir in the Velveeta cheese, milk, salt, and pepper. Stir until the cheese is melted and smooth.
Remove from heat and stir in sour cream. Top with optional garnishes and serve warm.

Notes

Use Greek yogurt instead of sour cream for a tangy, healthier option.
Swap potatoes with cauliflower for a low-carb version.
Cut vegetables evenly to ensure consistent cooking.
Do not boil after adding sour cream to prevent curdling.
Reheat on the stove over low heat for best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 375
Sugar: 5g
Sodium: 820mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 22g
Fiber: 2g
Protein: 18g
Cholesterol: 70mg