Looking for a soup this comfort food season that feeds like a meal? Try this easy, creamy Cheeseburger Soup! It’s a crowd favorite! A creamy base that’s loaded with ground beef, veggies and cheese, it’s perfect for those cozy nights at home this fall and winter!
Happy Thursday and almost the weekend folks!
The temps are beginning to dip, so I’m breaking out the sweaters and fluffy slippers… and it’s time to bring on all the soups!
Tom and I have always enjoyed soup no matter what season we’re in. But I have to say, during the fall and winter we enjoy soup even more, and I often serve it as our main meal with perhaps some crusty bread on the side along with a glass of wine.
Why You’ll Love this Recipe
Today’s Cheeseburger Soup is beyond easy, and boy does it feed like a meal. This is the ultimate in cozy soups for comfort food season. And since it’s simple to make, it’s a great option for those nights during the week when you’re busy with homework or sports after school with the kids.
Ingredients You’ll Need
- ground beef
- butter
- yellow onion
- celery
- carrots
- garlic
- flour
- low-sodium chicken broth
- milk
- Russet potatoes
- Velveeta cheese
- ketchup, mustard and Worcestershire sauce
- salt and pepper
- pickles and tomatoes for garnish, if desired
Step-By-Step Instructions
The first step is to melt one tablespoon of butter and add your ground beef to your Dutch oven and cook until no longer pink. You’ll remove beef from the pot to a plate with a slotted spoon.
The second step is to drain the pot and then melt the remaining 3 tablespoons butter over medium heat. Add the onions, celery and carrots to the pot and cook for 8-10 minutes until softened, stirring often. Add the garlic and cook for one minute. Add the flour and cook for 1 minute stirring often. Add the broth, milk and potatoes and reduce the heat to a simmer.
The third step is to cook partially covered, stirring occasionally for 12-15 minutes until potatoes are tender. You’ll add the cubed cheese, ketchup, mustard, Worcestershire, salt, pepper and ground beef. Cook until cheese is totally melted, stirring often. Spoon into bowls and garnish with shredded cheese, chopped pickles and tomatoes.
Grab some crusty bread or some baked French fries for dipping and dinner is served!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Cheeseburger Soup
I used Velveeta cheese for this recipe, but you could use cheddar, Colby or Monterey jack cheese.
I love to top our soup with some shredded cheese, chopped pickles and chopped tomatoes. I also like to serve our soup with some French fries for dipping.
More Delicious Soup Recipes to Enjoy
Cheeseburger Soup
Print Recipe Pin RecipeIngredients
- 1 lb. ground beef
- 4 Tbsp. butter, divided
- 1 small yellow onion, chopped
- 3/4 cup celery, chopped
- 1/2 cup carrots, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium chicken broth
- 1 1/2 cups milk
- 4 cups Russet potatoes, peeled and diced
- 8 oz. Velveeta cheese, cubed
- 2 Tbsp. ketchup
- 1 Tbsp. yellow mustard
- 1 Tbsp. Worcestershire sauce
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- shredded cheese, chopped pickles and tomatoes, for garnish, if desired
Instructions
- In a large Dutch oven, melt one tablespoon butter over medium-high heat. Add the ground beef and cook until no longer pink. Remove beef from the pot to a plate with a slotted spoon. Drain the pot and then melt the remaining 3 tablespoons butter over medium heat. Add the onions, celery and carrots to the pot and cook for 8-10 minutes until softened, stirring often. Add the garlic and cook for one minute. Add the flour and cook for 1 minute stirring often. Add the broth, milk and potatoes and reduce the heat to a simmer.
- Cook partially covered, stirring occasionally for 12-15 minutes until potatoes are tender. Add the cubed cheese, ketchup, mustard, Worcestershire, salt, pepper and ground beef. Cook until cheese is totally melted, stirring often. Spoon into bowls and garnish with shredded cheese, chopped pickles and tomatoes. Serve with crusty bread for dipping.
Hello, Mr Picky here! Wow, talk about a fall recipe:) As Mare knows, this is a weekend must during our hometown Eagles games! Its delicious.
Thanks Love! XO
What a fun, hearty riff on cheeseburgers, Mary Ann! This is my kind of cold weather comfort food.
It’s so tasty Marissa! It’s loaded, so it really is a meal in a bowl!
I love it when Mr. Picky weighs in :) This soup sounds fabulous and since there is a lot of cooler (cold) weather in my near future, I’m definitely going to be putting this one on the menu!
Don’t ya?! Believe you me, he’s always got something to say! He LOVES this one! Hope you give this one a try Jennifer!
I found your blog last week and I’m making my way through your recipes. I am planning on making this tonight, but funny thing, I went grocery shopping and stopped in front of Velveeta cheese and then walked on. I couldn’t remember what I wanted it for, so now I see. I will still make it and use cheddar cheese. I have been craving this all week and have made your green been casserole twice, next is the chorizo and white bean soup I think. I wonder what it would be like if you made french fries to eat with the soup rather than cooking potato’s in the soup, or both?
Hi Cathy. I love it with the potatoes cubed in the soup, but if you try it with the fries let me know. I’d be curious to see how that would taste.