Easy Cheeseburger

Name: Easy Cheeseburger
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: ½ pound ground beef; 4 tablespoons butter, divided; ¾ cup carrots, diced; ¾ cup celery, diced; ¾ cup onion, diced; 1 teaspoon dried basil; 1 teaspoon dried parsley; 4 cups potatoes, diced; 3 cups chicken broth; ¼ cup all-purpose flour; 1 to 2 cups Velveeta cheese, cubed; 1½ cups whole milk; ¾ teaspoon salt; ¼ to ½ teaspoon black pepper; ¼ cup sour cream; Optional toppings: onion rings, green onions, crumbled bacon

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There is nothing quite like the comforting taste of a cheeseburger—but what if you could enjoy all that flavor in a warm, creamy bowl of soup? This cheeseburger soup is the perfect blend of hearty ground beef, melted cheese, tender vegetables, and a rich, savory broth.

I still remember the first time I made this soup on a chilly night, hoping to satisfy my burger cravings without firing up the grill. One spoonful, and I was hooked. It had everything I loved about a cheeseburger but in a cozy, spoonable form. Best of all, it was simple to make, even for a beginner cook.

If you’re looking for an easy, satisfying, and family-friendly meal, this one-pot wonder is for you. Let’s get cooking!

Why This Recipe is Special

This cheeseburger soup stands out because it’s:

Beginner-friendly – No fancy techniques required, just basic chopping, sautéing, and stirring.
One-pot convenience – Fewer dishes to wash means more time to enjoy your meal.

Rich and creamy – Thanks to melted cheese, milk, and a touch of sour cream, every spoonful is indulgent.
Customizable – You can tweak the ingredients to fit your taste, whether you prefer a leaner protein, extra veggies, or a different type of cheese.
Perfect for meal prep – Leftovers store well, making it an ideal make-ahead meal.

Ingredients and Their Role

Each ingredient in this recipe plays a key part in creating that classic cheeseburger taste in soup form.

Ground beef – The heart of this dish, giving it that signature burger flavor. You can use lean ground beef for a lighter option or even swap it for ground turkey.
Butter – Adds richness and helps sauté the vegetables for depth of flavor.

Vegetables – Carrots, celery, onions, and potatoes provide texture, nutrition, and a slight sweetness to balance the savory broth.
Seasonings – Dried basil, dried parsley, salt, and black pepper enhance the overall taste.
Chicken broth – Creates a flavorful base, though you can use beef broth for a deeper, more robust flavor.

Flour – Thickens the soup, giving it that creamy consistency.
Velveeta cheese – The secret to an ultra-smooth, cheesy texture. If you prefer, you can use shredded cheddar for a sharper taste.
Whole milk – Helps create the creamy broth. For a lighter version, use 2% milk.

Sour cream – Adds a hint of tanginess and extra creaminess. Greek yogurt can be a great substitute.
Optional toppings – Bacon, green onions, onion rings, or even croutons add crunch and extra flavor.

Step-by-Step Instructions

Step 1: In a large pot, cook and crumble the ground beef over medium heat for about 6-8 minutes until fully browned. Drain the excess grease and set the beef aside.

Step 2: In the same pot, melt 1 tablespoon of butter, then add the diced carrots, celery, onions, dried basil, and dried parsley. Stir occasionally and cook for about 10 minutes until the vegetables soften.

Step 3: Add the diced potatoes, cooked ground beef, and chicken broth. Bring everything to a boil, then reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the potatoes are fork-tender.

Step 4: In a separate small pan, melt the remaining 3 tablespoons of butter over medium-low heat. Stir in the flour and cook for 3-5 minutes, stirring constantly, until it becomes a smooth paste. This step ensures the soup thickens properly.

Step 5: Stir the flour mixture into the soup and bring it to a gentle boil. Let it cook for 2 minutes to allow the soup to thicken.

Step 6: Lower the heat to low, then add the Velveeta cheese, milk, salt, and pepper. Stir until the cheese is fully melted. Remove from heat and stir in the sour cream for a creamy finish.

Step 7: Serve hot, topped with crispy bacon, green onions, or crunchy onion rings for extra cheeseburger goodness.

Beginner Tips and Notes

Avoid curdling: Always remove the soup from heat before stirring in sour cream. Adding it while the soup is still boiling can cause it to separate.
Pick the right potatoes: Yukon Gold or red potatoes hold their shape better than russets, which can break down too much.
Even chopping matters: Cut the veggies into uniform sizes so they cook evenly.

Make it in the slow cooker: Brown the beef first, then add all ingredients except cheese and dairy to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Stir in cheese and dairy before serving.
No Velveeta? Use shredded cheddar instead, but note that the soup will be slightly thinner.

Serving Suggestions

This soup is delicious on its own, but here are some ways to elevate it:

With crusty bread – A warm baguette or garlic bread makes the perfect dipping companion.
Topped with pickles – Chopped dill pickles add a tangy, burger-like finish.
Paired with a fresh salad – A simple green salad with a light vinaigrette balances the richness of the soup.

Served with bun croutons – Dice a burger bun, toast it in the oven, and sprinkle on top for extra crunch.

Storage and Reheating

To store: Let the soup cool completely, then transfer it to an airtight container. It will keep in the fridge for 3-4 days.
To reheat: Warm on the stovetop over low heat, stirring occasionally until heated through. Avoid boiling to keep the dairy from separating.

Freezing note: This soup contains dairy and potatoes, which don’t always freeze well. If you plan to freeze it, consider leaving out the dairy and adding it fresh when reheating.

This easy cheeseburger soup is the ultimate cozy meal for a busy weeknight, and it’s practically foolproof! Whether you’re making it for the first time or tweaking it to your taste, it’s a dish that welcomes creativity.

Give it a try and let me know in the comments how you liked it! Did you add any fun toppings? Did you try a different type of cheese? Share your version, and let’s make this a new favorite in every beginner cook’s kitchen.

FAQ About Cheeseburger Soup

Can I use a different type of cheese instead of Velveeta?

Yes! You can substitute Velveeta with shredded cheddar cheese, but keep in mind that the soup may be slightly thinner and less creamy. For best results, use a mix of mild and sharp cheddar.

Can I make this soup in a slow cooker?

Absolutely! Brown the ground beef first, then add it to the slow cooker along with all ingredients except cheese, milk, and sour cream. Cook on LOW for 6-8 hours or HIGH for 3-4 hours, then stir in the cheese, milk, and sour cream just before serving.

How do I make this soup gluten-free?

To make this recipe gluten-free, swap the all-purpose flour with cornstarch or a gluten-free flour blend. Mix 2 tablespoons of cornstarch with a little broth before adding it to the soup to thicken it.

Can I freeze cheeseburger soup?

Since this soup contains dairy and potatoes, it does not freeze well. The dairy may separate, and the potatoes can become grainy. If you want to freeze it, consider making it without the dairy and adding it fresh when reheating.

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