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 Monday!. Hope you guys had an awesome weekend.
Fall is here y’all! 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.
The BEST Easy, Creamy Cheeseburger Soup
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.
Cheeseburger Soup Ingredients
- ground beef
- yellow onion
- low-sodium chicken broth
- Russet potatoes
- Velveeta cheese
- ketchup, mustard and Worcestershire sauce
- salt and pepper
- pickles and tomatoes for garnish, if desired
You’ll need to cook your ground beef, chop your veggies and cook them until they’re somewhat softened, then add your broth, milk and potatoes and cook until your potatoes are tender and until the soup is smooth and creamy. In the final minutes you’ll add your condiments and cheese and continue to heat until the cheese is melted.
Grab some crusty bread or some baked french fries for dipping and dinner is served! 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 SoupPrint Recipe Pin Recipe
- 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
- 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.
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