Cheeseburger Soup Recipe

Cheeseburger Soup Recipe: a delicious cheesy soup loaded with ground beef, potatoes, and veggies. This soup makes a great meal when paired with a tossed salad and french bread. 

Cheeseburger Soup Recipe

This cheesy soup packed with protein and veggies is one of our favorite soups. It’s just as simple as our broccoli cheddar soup, and our sausage ditalini soup.  The base to this soup is similar to a baked potato soup but we add some ground beef, carrots, and celery to add more substance and flavor.  It makes for a delicious meal and pairs wonderfully with a tossed salad and some bread. 

Recipe Tips & FAQ’s

• I typically use 90% lean ground beef.  I prefer to use a leaner meat in soups to reduce fat content and the amount of grease in a recipe.  For an even “skinnier” soup you can swap out the ground beef for ground turkey; however the flavor will be slightly different. 
• Velvetta cheese is the star of this recipe. While you may substitute with shredded cheddar cheese, it won’t have the same creamy texture and look.
• I like to use either golden or russet potatoes that have been rinsed, peeled and chopped in this recipe. If desired, you can leave the skin on to save yourself some time.  I don’t mind skin on my potato so we often skip peeling just for times sake. 🙂 
• Leftover soup should be stored in the refrigerator for up to 5 days.  We like to reheat individual servings in the microwave but you can also reheat on the stovetop at low to medium heat until heated through.  I don’t recommend freezing this recipe as it contains dairy and I find dairy based recipes don’t freeze well at times. 

How to make Cheeseburger Soup

1. Brown the ground beef in saucepan. Drain if necessary and set aside.
2. In the same saucepan add butter, onion, shredded carrots, and celery. Saute until tender.
3. Add the broth, potatoes and beef to a large pot and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. Add veggies to soup.
4. In a skillet melt remaining butter and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Serve with more cheddar cheese and/or your favorite toppings like pickles, bacon, and tomatoes.