Cheeseburger Soup – Soup made like a perfect burger in a cheesy creamy broth. Chock full of veggies, potatoes and beef for a perfect easy soup the whole family will love!
A delicious creamy blend of hamburger, cheese and veggies. A soup that nobody can resist. Perfect for summer or winter. This soup is a hit with the whole family.
Who makes soup in August? This girl does. I make it all year round actually. It’s such an easy lunch for my hubby and it’s his favorite thing to pack on the go.
We don’t go more than 2 weeks without making soup in our home. I don’t mind. I’m turning into a soup lover. The weird thing is I used to really dislike it. Now, I’ll eat almost any soup you put in front of me. Funny, how our tastes change. Isn’t it?
For me, it’s probably more like my attitude towards soup has changed. Now it’s fun to try new things. So you’ll probably see plenty more soup recipes around here in the future.
This cheeseburger soup gets gets gobbled up quickly in my house. The kids love it and always want seconds. So in order to have anything to freeze, I have to triple the recipe. This one is easy to make. A little time is consumed by chopping veggies but it’s well worth it. You can make quick work of chopping the veggies by doing it in the food processor. This saves me quite a bit of time.
This flavor is fabulous. It combines meat with veggies in a velvety cheese sauce perfect for dinner or lunch, family or friends, summer or winter. You just can’t go wrong.
Hot or cold? It doesn’t matter give this soup and try and I know you’ll be glad you did!
Love and blessings,
Til we meet and eat again,
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Cheeseburger Soup
Ingredients
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups diced peeled potatoes 1-3/4 pounds
- 1/4 cup all-purpose flour
- 2 cups 8 ounces shredded sharp cheddar cheese
- 1-1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
Instructions
- In a medium pot, brown ground beef; drain and set aside. In the same pot, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes, and ground beef; bring to a boil.
- Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt remaining butter. Add flour. Cook and stir for 3-5 minutes or until it bubbles. Add this mixture to the soup. Let it come to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts and is heated through.
Recipe source: Adapted from Taste of Home
Made this for lunch today. Both of my picky two year olds wouldn’t even try it, but I loved it. And the house still smells yummy 🙂 Can’t wait to have the leftovers. Thanks for sharing, Mel!
Thanks Tracey! The feedback is always appreciated. Glad you enjoyed it!
this is such an adorable, comforting soup, whats not to like in this delicious sip….will surely make it this weekend, thanks for the recipe 🙂
Thanks! Let me know how you like it when you’ve tried it.
Yummy soup! This really hit the spot on this cold, rainy day! Thanks for sharing!
Thanks Linsdsey! Glad you were able to try it!
Made this for dinner and it is delicious! You said that you freeze some? Does it freeze well with the milk and cheese in it?
It did freeze well. I’ve heard the rule of thumb for freezing soups is those with milk don’t freeze well. We have had success with freezing this soup though. We’ve never froze it more than 3 weeks because my husband takes soup to work every day. Hope it works out for you!
I freeze lots of milk based soups, and you can too. The key I found (and researched the heck out of) is to defrost COMPLETELY before cooking. I’m not sure if this plays a roll in my success, but I also make the soups with only half the amount of milk, portion into freezer dishes or zip block bags and freeze. When ready to use I defrost completely and then add the rest of the required milk. I usually only add enough to liquefy just enough as I prefer thicker bases. I hope this works for you guys!
P.S.
I am making the cheeseburger soup now and I was curious if you had tried a beef broth instead of chicken? I would like to think because I am using ground beef, I can get away with using beef broth. Let me know what you think!
Thank you Ashley! I do freeze milk based soups now. They work out fairly well but don’t seem to work as good when I pack them in my hubby’s Thermos for work. But I’m so glad that we can freeze all kinds of soups to enjoy later on. Thanks for the tip.
I would say that in this case both would work well. It makes complete sense to use beef broth. However for my personal preference I enjoy the chicken broth in this one. This is a go-to soup that we make several times throughout the winter because the whole family loves it. Enjoy! Let me know how it works out for you please. Thanks.
The Wellings family just ate this for dinner. YUM!
Awesome! Thanks for the feedback. 🙂
This looks fantastic! I have to try this!
Tank you Victoria! I hope you find time to try it. 🙂
I have heard that it doesn’t work well to freeze soups with potatoes. Do you undercook them a little so they don’t turn to much when you reheat?
That’s a great tip, Angie. Frequently I just reheat on a per bowl basis in the microwave though. The reasoning is that my husband takes soup to work daily. So I haven’t tried heating an entire pot of this at length. Enjoy the soup!
This looks delicious. I’m thinking of making it for dinner tonight but I only have velveeta cheese on hand at the moment. Would you recommend that for a substitute to cheddar? What do you think?
Yes, I think that will work just fine. ENjoy!