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.
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?).
More easy soup recipes
You should check out these other soups I've shared:
- Crockpot potato chowder
- Cheesy vegetable soup
- Cheesy cauliflower soup
- Hot and sour soup
- 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!
Cheeseburger Soup from Taste of Home
Ingredients
- ½ pound ground beef
- ¾ cup onion chopped
- ¾ cup Carrots shredded
- ¾ cup celery diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled potatoes diced, about 1-¾ pounds
- ¼ cup all-purpose flour okay to use gluten-free here
- 12 ounces pepper jack Velveeta
- 1-½ cups milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup sour cream
Instructions
- In a 3-qt. saucepan, brown beef; drain and set aside.
- In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.
- 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.
Shay says
I tried half and half instead of milk, WOW, it was soooooo good! Will be adding this recipe to my cook again file.
Tammy says
Weird question; blend in the sour cream. Use immersion blender, whisk it? Not sure what is meant by blend it in. Thanks.
Tara Ziegmont says
I wouldn't use a blender (because I don't have one LOL). I just stir it in with a spatula or a wooden spoon. It doesn't have to be fancy.
Juli J Engel says
I made this a few weeks ago for the first time, and my husband went crazy over it (and he's not the "crazy" type). Ever since then he's asked "when are we going to have some more of that cheeseburger soup?" I'm off the the grocery store for the ingredients. The only change I made was to increase the amount of ground beef, to 3/4#. It's so delicious; I serve it with a side salad and toasted ciabatta bread. Thanks so much for such a yummy recipe!
Nancy says
I have made this soup for many, many hears. It is such a favorite in our house and I must say Taste of Home always has provided us with the best recipes always.
Phyllis says
Made this many times. Everyone asks for the recipe. The best soup recipe ever.
I use 1 pound of ground beef and I use plain Velveeta. I don't use pepper jack. My husband does not like anything spicy.
Brandi says
Hi, I’d love to make this but can’t find the pepper jack velveeta. I’m in Illinois where can I find it? Thank you!
Tara Ziegmont says
We get it at Walmart in Pennsylvania. You can substitute Mexican Velveeta if you can find that.
Brian says
This is a great recipe and time seems to fly by when preparing it. I cooked it tonight, but substituted milk with heavy cream and Velveeta with shredded sharp cheddar, it turned out really good. The grandkids were going back for more so this is certainly one of our top cold weather recipes.
Bonita says
Tried this today for lunch. It was great. Will definitely make again.
Kathy says
I made this recipe with fat free half and half and this came out so delicious. This is a keeper in my saved file. Thank you for sharing this delicious recipe.
Diane says
Can I used golden potatoes instead of russet?
Tara Ziegmont says
You can. In fact, I only use Yukon gold or red potatoes. I hate the flavor of russets.
Alaina Amendt says
My 3 boys and I loved this soup! I've been instructed to make it again soon, so thank you for the delicious recipe! I used 2x more ground beef than the recipe called for, but otherwise I followed it precisely. Perfect!
Tara Ziegmont says
I'm so glad you liked it! Thanks for coming back to comment. I am going to double the beef next time and see how we like it. That would make it a lot heartier!
Coyote says
Excellent hearty meal for a night under the bloodmoon! Brought this to my last harvest gathering and every said it was the best last meal they could have asked for! Highly recommended!
Lauren Rush says
I make this often. It's yummy and repeats very well.
Lauren Rush says
That should say *reheats*.
Ellen E Kennedy says
This was delicious! My family loved this soup. The only change was using regular velveeta (not pepper jack).
I think the 10 minute prep time may be understated a bit.