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This cheeseburger soup wraps up all the tasty parts of a classic cheeseburger without flipping any patties. It mixes ground beef, veggies, potatoes, and a creamy cheesy broth into a cozy bowl that’s perfect for chilly nights.
I whipped this up on a cold night when I needed something easy and warm. It quickly became everyone’s go-to meal after busy days.
What You Need
- Onions, carrots, and celery: start the flavor base by cooking them soft for that classic veggie mix
- Butter: used for sautéing and making the roux to thicken the soup—better butter means better taste
- Dried basil and parsley: add a mild herb punch without stealing the show
- All-purpose flour: thickens the soup—gluten-free options work fine too
- Ground beef: gives a rich meat flavor and protein to bulk it up
- Potatoes: give the soup body and texture—starchy ones like Russets work best since they soften well
- Garlic: fresh-pressed adds a sharp aroma; don’t cook it too long to keep it tasty
- Milk: makes the broth smooth and creamy without being heavy
- Chicken broth: keeps the soup light but you can swap in beef stock for a richer taste
- Pepper Jack Velveeta: melts nicely and adds a mild spicy twist—use cubes, not slices
- Sour cream: stirred in last for a tangy creaminess
- Salt and black pepper: season at the end to bring everything together
How To Make It
- Brown The Meat First
- Cook ground beef on medium-high in a 3-quart pot until it’s no longer pink. Drain off the grease to keep it from being greasy and set the beef aside.
- Soft Veggies Next
- In the same pot, add a tablespoon of butter over medium heat. Toss in diced onions, shredded carrots, celery, dried basil, and parsley. Cook gently for around 10 minutes until they’re soft and flavorful. Press in the garlic and cook just about a minute till it smells great but doesn’t burn.
- Simmer Potatoes & Beef
- Add the chicken broth, peeled and chopped potatoes, and the cooked beef back into the pot. Bring it all up to a boil then lower to a gentle simmer. Cover and cook for 10 to 12 minutes until potatoes are tender but holding their shape.
- Make The Roux & Thicken
- While the soup is simmering, melt the other three tablespoons of butter in a small pan. Stir in the flour and cook for 3 to 5 minutes until it’s bubbly and cooked through with no raw flour taste. Slowly stir this into the soup, bring to a boil again, and cook for 2 more minutes until it thickens up nicely.
- Add Cheese & Cream
- Turn heat to low. Stir in pepper jack Velveeta cubes, milk, salt, and pepper. Keep stirring until the cheese melts and soup is smooth. Take off heat and fold in sour cream for a nice tangy, creamy finish.
One of the best bits is how the pepper jack Velveeta slowly melts giving a gentle spicy zing while keeping it creamy. We love sharing this on weekends when everyone gathers and enjoys those familiar cozy flavors.
Keeping Leftovers
Swapping Ingredients
Serving Suggestions
This warm soup’s like having your favorite burger served up in a bowl. It’s a go-to meal you’ll want to make again, especially when you need a little extra coziness.
Frequently Asked Cooking Questions
- → Which cheese works best here?
Pepper jack Velveeta gives creaminess with a mild kick, but sharp cheddar is a nice swap if you want more tang.
- → Can I swap chicken broth for beef broth?
Definitely, beef broth makes the soup richer and gives the flavor a deeper savory punch.
- → How do I make the soup creamier and thicker?
Try mashing some potatoes before folding in the cheese and milk to get a thicker texture.
- → What veggies go well with this soup?
Onions, celery, carrots, and herbs make a solid base, and you can toss in green beans or corn for extra crunch and sweetness.
- → Is sour cream required at the end?
Sour cream adds a nice tang and smooth finish but feel free to skip it or use creme fraiche for a little twist.