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Some recipes just feel like home, and Award Winning Cheeseburger Soup is one of them. It’s creamy, hearty, and down-right addictive. This soup doesn’t just fill your bowl—it fills the room with comfort.
Imagine all the flavors of a classic cheeseburger tucked into one steaming pot. That buttery, cheesy richness hugs every spoonful, while the tender vegetables and beef bring in warmth. It’s the kind of soup that gets requested, again and again.
When is the Best Time to Serve Cheeseburger Soup?
This soup is a winter hero, perfect for snowy nights when you crave something comforting. But hey, don’t box it in—it shines at weekend gatherings, potlucks, or game day parties.
Cheeseburger soup also works as a cozy lunch option. Pair it with a side salad or crusty bread, and you’ve basically got a restaurant-worthy spread right at home.
Ingredients Needed for the Recipe
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups Velveeta processed cheese, cubed (or shredded cheddar)
- 1 ½ cups milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
These pantry staples come together in harmony. The beef brings protein and richness, the potatoes provide heartiness, while the cheese pulls everything into that signature silky texture.
How to make Award Winning Cheeseburger Soup?
Step 1: Cook the beef
Brown the ground beef in a large saucepan until no longer pink. Drain the extra grease—this keeps the soup from feeling heavy. Set it aside with patience, because the best part is yet to come.
Step 2: Sauté the vegetables
In the same pan, melt a little butter. Toss in onions, carrots, parsley flakes, basil, and celery. Watch them soften and release their lovely fragrance—it’s the flavor base of your soup.
Step 3: Add broth, potatoes, and simmer
Pour in the broth, add the diced potatoes, and return the beef. Bring it all to a cheerful boil, then reduce the heat and let it simmer. The potatoes soak up flavor while turning tender.
Step 4: Make the roux
In a separate skillet, melt the remaining butter. Stir in flour and cook until bubbly—it’s a simple trick that thickens the soup beautifully. Stir it into your pot and watch the soup turn creamy.
Step 5: Add cheese and finish with sour cream
Stir in the Velveeta or cheddar with milk, salt, and pepper. Let the cheese melt slowly, covering everything in gooey goodness. Finally, remove the pot from heat, stir in sour cream, and fall instantly in love.
Ingredient Substitutions You Can Try
No Velveeta at home? No problem—swap it with shredded cheddar, Colby Jack, or even pepper jack if you want a spicy kick. Each cheese brings its own personality.
If beef feels too heavy, ground turkey or chicken works wonderfully. Vegetarians can even skip the meat and double up on mushrooms, peppers, or tomatoes for a different twist.
Instead of chicken broth, try beef broth for a richer base or vegetable broth for a lighter one. Cooking is really about making it yours.
Tips
Drain the beef well. Too much grease can overwhelm the cheesy broth. A lean grind makes it all taste lighter but still indulgent.
Pick the right potatoes. Russet potatoes hold their shape best. Yellow or red work too, just don’t let them overcook, or they’ll go mushy.
Cheese choice matters. Velveeta ensures silkiness, while cheddar gives sharper bite. One isn’t better—it’s about your mood that day.
Add sour cream off heat. Stir it in while the soup is cooling slightly. This prevents curdling and keeps the soup velvety smooth.
Make bun croutons. Cube a sesame bun, toast it lightly, and scatter over your soup. It’s a fun little nod to an actual cheeseburger.
What Toppings Make Cheeseburger Soup Even Better?
Toppings are where you get playful. Bacon bits for smoky crunch, pickles for tang, or diced onions for a fresh zing. Each adds a layer of personality to your bowl.
Crackers, pita chips, or even golden croutons soak up that cheesy base like magic. If you’re feeling classic, sprinkle more shredded cheese right on top—the melt is irresistible.
Dill pickles? Yes, please. They give tiny bursts of brightness that balance out the richness of the soup.
How to Store and Reheat Cheeseburger Soup?
This soup is generous—it makes enough for leftovers, and honestly, it tastes even better the next day. Store it in an airtight container and refrigerate for up to four days.
When reheating, use the stovetop or slow cooker instead of the microwave. Warm it gently and stir often, adding a splash of broth or milk if it feels too thick.
If you’re tempted to freeze it, leave out the potatoes. They turn mushy after thawing. As for dairy, freezing can split it, so it’s best enjoyed fresh, right after it’s made.
Are There Fun Variations of Cheeseburger Soup?
Absolutely! Add crispy bacon and you’ve got a Bacon Cheeseburger Soup that’s wildly addictive. Or swap ground beef for Italian sausage and enjoy an herby, savory twist.
Throw in mushrooms, bell peppers, or canned tomatoes for added bite. Even a hint of paprika or red pepper flakes can turn it into a bolder version.
And for cheese lovers—don’t hold back. Mix cheddar with pepper jack, or even try Colby Jack for something creamier and mellow. The soup happily adapts.
Final Thoughts
Award Winning Cheeseburger Soup isn’t just about filling you up—it’s about warming you from the inside out. Every bite feels like a hug in a bowl, with that perfect blend of beef, cheese, and tender veggies.
This recipe isn’t rigid—it’s flexible and fun. Swap things, add toppings, or keep it classic. Either way, it’s a dish that steals the show at family dinners or weekday meals.
So, the next time you’re looking for comfort food with a little personality, ladle up a bowl of this creamy goodness—and don’t be surprised when people ask for seconds!
Award Winning Cheeseburger Soup Recipe
Description
This Award Winning Cheeseburger Soup is a rich, creamy, and deeply satisfying bowl of comfort that captures all the flavors of a classic cheeseburger in a hearty stew. Packed with tender ground beef, diced potatoes, carrots, and celery, and finished with a velvety cheese sauce, it's a family favorite that's earned its title. Topped with bacon, onions, and pickles, this stovetop sensation is simple to make and impossible to resist.
Ingredients
Instructions
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In a large 3-quart saucepan or Dutch oven over medium heat, brown the ground beef until no longer pink, breaking it apart with a spoon. Drain any excess fat and set the beef aside.
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In the same pot, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes. Sauté for 5-7 minutes, or until the vegetables are tender.
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Return the cooked ground beef to the pot. Add the chicken broth and diced potatoes. Bring the mixture to a boil.
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Reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the potatoes are fork-tender.
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While the soup simmers, make the roux. In a small skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 3-5 minutes, stirring constantly, until the mixture is bubbly and golden.
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Stir the roux into the soup. Bring the soup back to a boil, then reduce the heat and cook, stirring constantly, for 2 minutes to thicken.
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Reduce the heat to low. Stir in the cubed Velveeta cheese and milk. Cook, stirring frequently, until the cheese is completely melted and the soup is smooth and creamy.
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Season with salt and pepper to taste.
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Remove the pot from the heat. Stir in the sour cream until fully incorporated.Adding the sour cream off the heat prevents it from curdling.
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Serve hot, garnished with your favorite cheeseburger toppings like crumbled bacon, chopped onions, dill pickle slices, and a dollop of sour cream.
Nutrition Facts
Servings 6
Serving Size 1 1/2 cups
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 17g85%
- Trans Fat 1.0g
- Cholesterol 95mg32%
- Sodium 1100mg46%
- Potassium 980mg29%
- Total Carbohydrate 35g12%
- Dietary Fiber 3g12%
- Sugars 7g
- Protein 28g57%
- Calcium 30 mg
- Iron 4 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Cheese Choice: Velveeta creates a smooth, velvety texture. For a sharper flavor, use shredded cheddar, but note it may be slightly grainier. A blend of cheddar and Monterey Jack works well.
- Meat Variations: Substitute ground beef with ground turkey, chicken, or plant-based crumbles for a different twist.
- Vegetable Boost: Add diced bell peppers, mushrooms, or canned tomatoes for extra flavor and nutrition.
- Toppings are Key: Make it a true cheeseburger experience! Top with crumbled bacon, chopped onions, dill pickle slices, extra shredded cheese, or oyster crackers.
- Storage: Store in an airtight container in the refrigerator for up to 4 days. The potatoes will absorb liquid, so you may need to add a splash of broth when reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Avoid boiling.
- Freezing: Freezing is not recommended due to the dairy and potatoes, which can separate and become grainy or mushy. Best enjoyed fresh.
- Slow Cooker Option: Brown the beef and sauté the vegetables on the stovetop. Transfer to a slow cooker with broth and potatoes. Cook on low for 6-8 hours. Make the roux, stir in cheese, milk, and sour cream during the last 30 minutes.
Frequently Asked Questions
Can I use a different type of cheese?
Yes! While Velveeta gives the smoothest texture, you can use 2 cups of shredded sharp cheddar, Colby Jack, or pepper jack. The texture may be slightly less creamy and more prone to separation.
Why did my soup turn out grainy?
This usually happens if the cheese is overheated or added to a boiling soup. Always add cheese off the boil and stir until just melted. Using pre-shredded cheese (which contains anti-caking agents) can also cause graininess.
Can I make this soup in a slow cooker?
Absolutely! Sauté the beef and vegetables first, then transfer to the slow cooker with broth and potatoes. Cook on low for 6-8 hours. Finish by making the roux and stirring in the cheese, milk, and sour cream on the stovetop.
How can I make it thicker or thinner?
For a thicker soup, extend the simmer time after adding the roux, or add a cornstarch slurry. For a thinner soup, stir in additional broth or milk until you reach your desired consistency.