Cheeseburger Soup
Tender ground beef, veggies, sharp cheddar cheese, and a creamy broth make this Cheeseburger Soup Recipe the ultimate comfort food, especially in winter. Topped with croutons or served with fresh bread or rolls, this hearty soup is reminiscent of a delicious cheeseburger. Even the pickiest of eaters will love this soup.
My sister-in-law, Becky, made a cheeseburger soup for us, and my kids have been asking me ever since to make it. I adapted the recipe to make it more practical for my family. My kids love it, and it seems to be popular right now.
This soup is made with a roux to thicken the broth, but don’t let that hold you back from making it. If you have never made a roux before, once you make one, it’s not that scary. Another option is to add some chopped Velveeta cheese instead of adding a roux and freshly grated cheese. Speaking of cheese, you can use any type of cheddar cheese, but I prefer sharp cheddar because it gives a stronger cheeseburger taste to the soup.
With Cheeseburger Soup recipes on the trend, give this kid-tested-and-approved soup a try.
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Step-by-Step Photos for How to Make Cheeseburger Soup Recipe
Frequently Asked Questions about How to Make Cheeseburger Soup Recipe
What is a roux, and how do you make it?
If you have never made a roux before, once you make one, it’s not that scary. Roux is a simple mixture of flour and fat used as a thickening agent for soups and sauces. First, melt the butter over medium heat. Then whisk in the flour and continue whisking for about 1 minute until bubbly and golden. Gradually whisk in the milk and continue whisking until it is smooth and you see bubbles. Finally, add the roux to the soup or sauce you are making.
Is there a substitute for the roux?
You can replace the roux and cheddar cheese with some chopped Velveeta cheese.
What type of cheddar cheese is the best to use?
You can use any type of cheddar cheese, but I prefer sharp cheddar because it gives a stronger cheeseburger taste to the soup. Gouda, pepper jack, or a combination of cheeses can also be used.
Can I use shredded cheese from a package?
Freshly grated cheese works the best because it melts better and has a stronger flavor. The packaged shredded cheese will not melt as well or have the same flavor because of the anti-caking agents in it.
What type of potatoes should I use?
Golden or red potatoes taste the best, and you don’t have to peel them. You can use russet potatoes, and the soup will still taste good, but I recommend peeling them.
Do you recommend any toppings?
Croutons, bacon bits, chives, and shredded cheese. I have seen chopped pickles, too.
Chef’s Tools for Cheeseburger Soup:
- Large Soup Pot
- Vegetable Chopper
- Vegetable Peeler
- Magnetic Measuring Spoons
- Chicken Broth
- Soup Bowls
If you love Cheeseburger Soup, you'll love these...
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 garlic cloves, crushed or chopped
- 4 medium potatoes, cubed
- 1.5 to 2 lbs ground beef
- 1 tsp dried basil
- 2 tsp parsley flakes
- ¼ tsp ground mustard
- 5-6 cups chicken broth or stock
- ½ cup all-purpose flour
- ½ cup butter
- 3-4 cups whole or 2% milk
- ½-3/4 cup heavy cream
- 1½-2 tsp salt, divided
- ½ tsp pepper, divided
- ⅓-1/2 cup sour cream
- 3 cups shredded cheddar cheese (Freshly grated is best.)
- In a large pot, cook the ground beef and salt and pepper to taste. Remove from the pot and set aside.
- Next, add diced carrots, onion, and celery to the pot and sauté for 1 minute.
- Stir in the crushed garlic cloves and sauté until fragrant.
- Add the cubed potatoes, chicken broth, dried basil, parsley flakes, and ground mustard. Simmer until potatoes are done.
- In a separate medium-sized pot, make a roux with the butter, flour and milk.
- Whisk the roux into the soup mixture, and then add the cooked ground beef.
- Next, add the heavy cream and sour cream to the soup mixture and stir until combined.
- Bring to a soft simmer, and stir in the shredded cheddar cheese 1 cup at a time.
- Add salt and pepper to taste.
- Serve with croutons, rolls, or bread.
- Enjoy!
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