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    See More:   Comfort Food Eating after Bariatric Surgery Gluten-Free Main Dishes Raising Foodie Kids Recipes for Beginners Weeknight Meals

    Last Modified: Oct 10, 2022 by Tara Ziegmont 102 Comments

    Cheeseburger Soup from Taste of Home

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    Jump to Recipe Print Recipe

    Cheeseburger Soup, originally from Taste of Home, is a rich and creamy, cheesy soup with a Velveeta base and a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.

    Cheeseburger soup from Taste of home in a white bowlPin

    Once a month, we get together with our good friends and eat spend the day enjoying each others' company. It's always a long, laughter-filled day of eating.

    This month, my friend Linda (who, as you may have noticed, gives me most of my best recipes), made Cheeseburger Soup.

    In my brain, cheeseburger soup was full of ketchup and mustard and laden with pickles. It was a broth-based soup, and it was not at all pleasing in my brain.

    Where did all that nonsense come from? It makes no sense, because who would want to eat a brothy soup with ketchup and mustard in it?

    Nonetheless, I was hungry, and I asked if I could try some of the cheeseburger soup.

    I was wowed with the very first bite. The smell was even amazing. That first bite was cheesy and creamy and spicy and out of this world good.

    The soup turned out more like a spicy potato soup than what I would consider a cheeseburger soup. It's so very good.

    Even Grace liked it. She ate my entire first bowl, allowing me only two little bites.

    The soup is filling, though, and that one bowl was enough for her. I was able to enjoy my second bowl in relative peace.

    I can also report that this soup reheats nicely as I ate the leftovers on Monday night.

    Note (2017) - We have made this soup at least monthly since the time I posted the recipe in 2009. It's one of our most favorites. Joe takes it to every soup and recipe contest, and he almost always wins because everyone loves this creamy soup.

    Linda served her soup with fresh bread. The bread was splendid dipped into the soup. When we make it at home, we skip the bread and serve it with carrot sticks or a small salad to increase the healthy factor (marginally, but every little bit counts, right?).

    What you'll need to make Taste of Home Cheeseburger Soup

    Equipment

    No special equipment is needed for this recipe beyond standard kitchen tools. You'll use a vegetable peeler, sharp knife, 3-quart saucepan, and a small skillet.

    Ingredients

    cheeseburger soup ingredients

    See printable recipe card at the bottom of the post for all measurements.

    • Ground beef - The original Taste of Home recipe calls for a half pound of ground beef, but when I make this recipe, I double it and use one pound of 93% lean ground beef. It makes the soup heartier and healthier.
    • Chopped onion - I think the onion lends a wonderful sweetness to the soup.
    • Shredded carrots - I don't know what carrots have to do with cheeseburgers, but I love them in this soup. They get soft, but they keep their shape and bite.
    • Diced celery - I personally hate celery and cut it so small that it disappears into the soup, but it adds to the flavor, so I don't leave it out.
    • Dried basil
    • Dried parsley flakes
    • Garlic - This is not in the original Taste of Home recipe, but it adds a spicy note to the soup which is magnificent.
    • Butter - You can use salted or unsalted. It won't matter.
    • Low sodium chicken broth - This is what makes the liquid in your soup. I suppose you could try low sodium beef broth; I never have, but it would probably taste good.
    • Diced peeled potatoes - This is about 1-¾ pounds. The potatoes bulk up the soup and give it a nice bite beyond just the ground beef.
    • All-purpose flour - This helps to thicken the broth. You can use gluten-free flour or wheat flour.
    • Pepper jack Velveeta, cut into cubes - This may be labeled as Mexican Velveeta Cheese. I have only ever used this exact cheese in my cheeseburger soup, but there are literally hundreds of comments on Pinterest where home cooks have used shredded cheddar, shredded pepper jack, shredded Monterey jack, and regular Velveeta, and every single person has said their soup came out awesome. So I don't think the exact type of cheese is all that important. What is important is the amount of cheese. Remember that the 12 ounces is a weight, and is not the same as a cup and half of shredded cheese.
    • Milk - This adds to the broth to make the liquid in the soup. You can use dairy or non-dairy milk, but make sure not to use a flavored milk like vanilla. Use the plain unflavored milk.
    • Salt
    • Pepper
    • Sour cream or Greek yogurt - This works with the cheese to make the soup rich and creamy.

    How to make this cheeseburger soup recipe

    Instructions

    1. In a 6-quart saucepan or large dutch oven, brown the ground beef over medium-high heat; remove cooked beef from pan, drain, and set aside.
      brown the ground beefPin
    2. In the same saucepan over medium heat, sauté onion, carrots, celery, basil, and parsley flakes in 1 tablespoon butter until vegetables are tender, about 10 minutes.
      add the vegetables and sautéPin
    3. Press garlic into pot, and cook until just fragrant, about 1 minute.
      vegetables after cookingPin
    4. Add broth, potatoes, and beef to the vegetables in the pot; bring to a boil.
      add the chicken brothPin add the cooked ground beef and potatoes back into the potPin
    5. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
      mix up the cheeseburger soupPin
    6. Meanwhile, make a roux in a small skillet by melting remaining 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes or until bubbly.
      make a roux with butter and flourPin the roux while it cooks in a skilletPin
    7. Add roux to soup; bring to a boil. Cook and stir for 2 minutes.
      the cheeseburger soup is simmering before adding the rouxPin
    8. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts.
      add the velveeta and milk to the cheeseburger soup in the stock potPin the cheese is beginning to melt in the cheeseburger soupPin cheeseburger soup in a large stock potPin
    9. Remove from the heat; blend in sour cream.
      stir the sour cream into the cheeseburger soupPin
    10. Serve immediately.

    Can you make cheeseburger soup in a Crockpot or slow cooker?

    You sure can! Head over here for Crockpot cheeseburger soup instructions.

    Can you make cheeseburger soup in an Instant Pot or electronic pressure cooker?

    You sure can! Head over here for Instant Pot cheeseburger soup instructions.

    a white bowl full of cheeseburger soup

    Tips for the best cheeseburger soup

    Get the leanest ground beef you can. I buy 90% or 93% lean, depending on the store I'm shopping at (they don't all carry 93%). Make sure you drain the grease off after you brown it.

    My favorite potatoes are Yukon golds, and they hold up pretty well in the soup. If you're worried about them getting mushy, you could use Russets instead, as those are a bit more firm. I would not recommend red potatoes in this recipe.

    Velveeta makes all the difference. Velveeta makes this soup thick and creamy. As I have said above, it is possible to use shredded cheese, and the soup will still taste great, but it will have a thinner, runnier consistency.

    Sour cream makes the soup creamy and rich. If you don't have any, Greek yogurt will work in a pinch. Or, try a few tablespoons of cream cheese which will also thicken and add cream to the soup.

    Make sure you remove the soup from the heat before adding the sour cream. If you don't, the sour cream may curdle. You wouldn't have this problem with cream cheese.

    Cheeseburger soup variations

    It's hard for me to imagine this soup being any better than it is - it is already superlative!!! - but there are some adjustments that people have tried and discussed on Pinterest.

    • Vegetarian cheeseburger soup - Believe it or not, it's easy to make vegetarian cheeseburger soup! All you have to do is use vegetable broth in place of the chicken broth and TVP or veggie crumbles in place of the beef. Easy!
    • Keto cheeseburger soup - This soup is easy to make low carb! Simply replace the potatoes with an equal amount of chopped cauliflower. It will still be delicious!
    • Add crumbled bacon when you add the cooked ground beef into the soup.
    • Change the meat. You could substitute a different meat for the ground beef. Try ground turkey, Italian sausage, ground pork, or even ground chicken.
    • Change the cheese. As I mentioned above in the ingredients section, I have only ever used pepper jack or Mexican Velveeta in my cheeseburger soup, but you could try shredded sharp cheddar cheese, shredded pepper jack cheese, shredded Monterey jack cheese, some combination of the three, or regular Velveeta. As long as you use the right amount (12 ounces by weight), I think the soup will be great.
    • Add vegetables. Some Pinterest commenters have added mushrooms, bell peppers, or canned tomatoes.
    • Use beef broth. The original Taste of Home recipe called for chicken broth, and I'm not really sure why because beef broth would probably taste better. I'm going to try beef myself the next time I make it.
    the best cheeseburger soup from Taste of Home in a white bowl with a spoonPin

    Garnish your cheeseburger soup!

    Add toppings to your soup just before serving. There are some suggestions below, and it would be awesome to try one or a combination.

    • Crumbled bacon
    • Sour cream
    • Shredded pepper jack
    • Sliced green onions
    • Diced red onion
    • Chives
    • Dill pickles or dill pickle relish
    • Croutons - try bun croutons by dicing a hamburger roll, spritzing it with some butter-flavored cooking spray, and toasting the cubes in the oven at 375ºF for 10 to 15 minutes or until golden brown, turning once or twice during cooking.
    a ladle full of cheeseburger soup

    Storing cheeseburger soup

    Cheeseburger soup reheats beautifully. Once it's totally cool, you can store it in an airtight container in the refrigerator for up to 3 or 4 days. When you want to eat it, you may need to thin it with a tiny bit of broth.

    To freeze, let the soup cool to room temperature and then spoon it into zippered freezer bags. It will keep up to 3 months in the freezer. Thaw overnight in the refrigerator prior to heating in the microwave or on the stovetop.

    Potato-based soups get a little weird after freezing and then thawing, so be aware of that. I do freeze it though if I've made too much. I deal with mushy potatoes than rather than throwing out spoiled soup.

    More easy soup recipes

    Check out these other delicious soups, stews, and chowders while you're here:

    • Cheesy Vegetable Soup
    • Slow Cooker Potato Chowder
    • Crockpot Corn Chowder
    • The Best Simple & Easy Cheesy Cauliflower Soup
    • How to Make Hot and Sour Soup
    • Crockpot Beef Stew
    • Black Bean and Roasted Red Pepper Soup

    This cheeseburger soup is the best soup you will ever eat, bar none. It is cheesy and hearty and thick and rich. Your whole family will love it!

    award winning cheeseburger soup from Taste of Home

    Cheeseburger Soup from Taste of Home

    Cheeseburger Soup, originally from Taste of Home, is a rich and creamy, cheesy soup with a Velveeta base and a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.
    4.53 from 185 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 1 hr
    Total Time 1 hr 20 mins
    Course Main Course, Main Dish, Soup
    Servings 8 servings
    Calories 352 kcal

    Equipment

    • Garlic press

    Ingredients
      

    • 1 pounds ground beef
    • ¾ cups onion chopped
    • ¾ cups Carrots shredded
    • ¾ cups celery diced
    • 1 teaspoon dried basil
    • 1 teaspoon dried parsley flakes
    • 2 cloves garlic
    • 4 tablespoons butter divided
    • 3 cups chicken broth
    • 4 cups peeled potatoes diced, about 1-¾ pounds
    • ¼ cups all-purpose flour okay to use gluten-free here
    • 12 ounces pepper jack Velveeta cut into cubes
    • 1-½ cups milk
    • ¾ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ cups sour cream

    Instructions
     

    • In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.
    • In the same saucepan over medium heat, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Press garlic into pot, and cook until just fragrant, about 1 minute.
    • Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
    • Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes.
    • Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

    Nutrition

    Calories: 352kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg
    Tried this recipe? Pin it for later!Follow @FeelsLikeHome or tag #FeelsLikeHomeBlog!
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    Reader Interactions

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      Recipe Rating




    1. Sarah Teeples says

      October 29, 2022 at 6:35 pm

      5 stars
      So good! My family of picky eaters loved it.

      Reply
    2. Marlene says

      November 06, 2022 at 2:25 pm

      4 stars
      I used cornstarch as the thickener for the soup I also added crispy Bacon at the end for my meat lovers in the house.
      I will be keeping this for a winter recipe in my house

      Thank You
      Marlee B
      Northern, Wisconsin

      Reply
    3. Jill says

      November 08, 2022 at 9:49 pm

      5 stars
      My picky fam of four loved this soup. Yes, it had more of a potato taste but it was delicious. I was worried about the pepperjack being too spicy for my kids (I used regular pepperjack 8oz) and it wasn’t spicy at all. We will definitely make it again

      Reply
    4. Betty says

      November 09, 2022 at 6:23 pm

      5 stars
      Oh my goodness! DELICIOUS!

      Reply
    5. Kayla says

      November 13, 2022 at 11:37 am

      5 stars
      Soup was so good. I added an additional 2 cups of shredded cheddar cheese and next time I’m going to add bacon!!

      Reply
    6. Shirl says

      November 16, 2022 at 7:27 pm

      5 stars
      Yum! Definitely would make again. Used beef broth instead of chicken broth because it just makes more sense. Not a huge velveeta fan, so I used pepper Jack cheese and a bit of cheddar cheese and it was still plenty thick enough. Pretty similar to a potato soup consistency. Topped with pickles and it added the perfect sour crunch.

      Reply
    7. Mollie A. says

      November 19, 2022 at 7:25 pm

      5 stars
      I added fresh hatch green chile to mine and it was delish!

      Reply
    8. Helen Knight says

      November 21, 2022 at 1:14 am

      5 stars
      Delicious and easy to prepare. Thanks for sharing. I just so happen to run out of time so I speeded things along which really made a good difference While frying the hamburger, in a different pan, I also fried the potato chunks in butter. They were somewhat crispy on the outside like a toasted bun! Also used beef broth instead of chicken. The soup was ready as soon as I assembled everything- so good
      https://bfskitchen.com/author/helen-knight/

      Reply
    9. Katelynn says

      November 29, 2022 at 12:45 pm

      This turned out really well and the leftovers have been really good too and I have found it freezes well! I didn’t have the velvets cheese, but just used regular chunk pepperjack cheese and shredded it. I also used deer meat instead of beef. Delicious! Adding it to my regular go to soups.

      Reply
    10. Julie says

      December 05, 2022 at 7:08 pm

      Does this soup freeze well?

      Reply
      • Tara Ziegmont says

        December 05, 2022 at 10:29 pm

        I wouldn't say it freezes well. When it thaws, it separates a bit and gets sort of weird. My kids wouldn't eat it after it was frozen.

        Reply
    11. Jenn says

      December 28, 2022 at 10:12 pm

      Can I make this recipe without the sour cream?

      Reply
      • Tara Ziegmont says

        January 12, 2023 at 12:19 pm

        Yes, you can. It will turn out fine. If you have plain Greek yogurt, you can substitute that or just leave it out altogether.

        Reply
    12. Olga says

      December 30, 2022 at 9:46 am

      I’ve been making this recipe for a few years now and as stated the original recipe called for shredded cheddar cheese. I love it that you changed that ingredient to Velveeta. It truly makes the soup so much more creamier. The only thing I do differently is double the recipe. It’s a true family favorite.

      Reply
    13. Karen says

      January 07, 2023 at 1:09 pm

      5 stars
      I made this yesterday and it is awesome!

      Reply
    14. Sharon says

      January 10, 2023 at 6:02 pm

      5 stars
      Moving this to one of my “favorites”! It was easy and so flavorful!!

      Reply
    15. Trish Townsend says

      January 12, 2023 at 10:04 pm

      5 stars
      I love an

      Reply
    16. Stephanie says

      January 14, 2023 at 11:22 pm

      Could I make this in the crock pot?

      Reply
      • Tara Ziegmont says

        January 15, 2023 at 11:24 am

        You can, but with some modifications. You can get the crockpot instructions here:

        https://feelslikehomeblog.com/slow-cooker-cheeseburger-soup-from-taste-of-home/

        Reply
    17. Paige says

      January 15, 2023 at 7:26 am

      5 stars
      Love this recipe! Very easy and everyone love it!! My mom asked "when am I making it again "? lol Thank you!!

      Reply
    « Older Comments

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