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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 110 Comments

    Cheeseburger Soup from Taste of Home

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    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.
    4.66 from 201 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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      Recipe Rating




    1. Anna morris says

      September 10, 2021 at 10:50 pm

      4 stars
      Tried this soup,it was good but tasted more like a potato soup,it didn't have much of a cheeseburger taste.but all in all it was good and will be making again during the winter..thanks for sharing.

      Reply
      • MsMo says

        December 30, 2021 at 1:07 pm

        I have been making this soup for years. We have always used Velveeta for the cheese - the small block and I use heavy cream in place of the milk. It's not necessarily supposed to taste like a cheeseburger, it just has the components.

        Reply
        • Kathleen says

          August 17, 2022 at 10:48 pm

          It looks divine! I’ll try it real soon.

          Reply
    2. Tracy says

      September 12, 2021 at 3:15 pm

      4 stars
      I dislike beverage. Ok to use regular pepper jack cheese?

      Reply
      • Tara Ziegmont says

        September 12, 2021 at 8:33 pm

        Yes, that will work, and the soup will be awesome.

        Reply
      • Judy says

        November 03, 2021 at 5:34 pm

        5 stars
        Delicious and filling would have never thought it would taste like a cheeseburger but odd enough it did and the dill pickle garnish was excellent! Definitely a keeper!

        Reply
    3. Kelly says

      September 13, 2021 at 7:22 pm

      5 stars
      This soup was incredible! We loved it so much. We served it with biscuits and it was wonderful.

      Reply
      • Tara Ziegmont says

        September 17, 2021 at 9:58 am

        Thanks Kelly! I'm so glad you loved it!

        Reply
    4. Chris says

      September 24, 2021 at 6:20 pm

      Could this be made ahead and then put in a crockpot on low for company later?

      Reply
      • Tara Ziegmont says

        September 24, 2021 at 10:47 pm

        I've never tried. I'm not sure it's a good idea because the cheese may get weird. The best I can offer is to try it and see what happens (but plan for a backup meal just in case).

        Reply
    5. Ilene says

      October 07, 2021 at 8:47 am

      5 stars
      I always add Velveeta too mine.

      Reply
    6. Kaitlin says

      October 07, 2021 at 4:50 pm

      5 stars
      I love this recipe! We were a Taste of Home household growing up(my mom was a recipe contributor for years), so I've been enjoying this since I was a kid! Thank you for sharing it so it can be quickly saved to Pinterest!
      I use sharp cheddar for the cheese. Perfect for chilly nights served with fresh bread!

      Reply
    7. Shauna M. says

      October 17, 2021 at 12:10 pm

      5 stars
      This soup sounds wonderful, but I do have a quick question. Do you use the pre-shredded carrots from the grocery store or do you shred them yourself? I just want to be sure to do it the correct way. Thank you so much!

      Reply
      • Tara Ziegmont says

        October 17, 2021 at 2:00 pm

        I’ve done both, and it doesn’t matter one bit. I usually shred my own, but if I’m short on time, I buy them preshredded.

        Reply
    8. Jacqui says

      October 17, 2021 at 5:32 pm

      5 stars
      Couldn't find pepper Jack so I used regular Velveeta. Soup came out amazing! Definitely making this again!

      Reply
    9. Beth says

      October 29, 2021 at 10:46 am

      5 stars
      Absolutely delicious! I used regular Velveeta in it. I live alone so froze leftovers. I crave this regularly.

      Reply
    10. Teresa says

      November 20, 2021 at 2:02 pm

      5 stars
      I have made this and my son and I loved it. Very Hearty. I just added a little crumbled bacon to it. Delicious.

      Reply
    11. Jessica says

      December 05, 2021 at 9:35 pm

      5 stars
      This is SO good. I have made it twice now. the second time I put frozen pearl onions in it. I also use celery, carrots, and make the cheese sauce on the side (with velveeta and cream) before I add it to the soup.

      Reply
    12. Kelly says

      January 04, 2022 at 9:59 am

      5 stars
      Great soup. Will definitely make again!

      Reply
    13. Sharon Nguyen says

      January 10, 2022 at 8:01 pm

      Hi. Could frozen hash brown cubes be substituted for the diced potatoes? Thanks!

      Reply
      • Tara Ziegmont says

        January 10, 2022 at 9:51 pm

        You totally can! That is exactly what I do these days because it really cuts down on the prep time. Thaw the potatoes in the microwave before you put them in the pot.

        Reply
    14. Susemae says

      January 13, 2022 at 9:53 pm

      5 stars
      This is a good cheeseburger soup. 1 large baking potato is enough, otherwise you’ll end up with potato soup with beef.

      Reply
    15. Stacey says

      January 17, 2022 at 1:51 pm

      A bit of mustard will and dill will up the cheese burger taste.

      Reply
    16. Sed says

      January 17, 2022 at 3:23 pm

      Made this soup today. I only put half the amount of potatoes in. I didn't have pepper jack but, did have jack cheese so I added a can of diced jalapenos. It didn't have enough cheeseburger taste for us so I added extra shredded cheddar cheese. It was gobbled up very fast. I think this will make a great recipe to freeze dry and will be trying that next. Thank you for a delicious, hardy soup recipt

      Reply
    17. Bonita says

      January 18, 2022 at 11:09 pm

      5 stars
      Delicious. Made this for dinner and we really enjoyed it. Will definitely make it again. I halved the recipe. There only the two of us. Perfect amount.

      Reply
    18. Neal says

      January 23, 2022 at 10:08 am

      5 stars
      Delicious!! Used beef broth. The teens were sad when it was gone all too soon…

      Reply
      • Emily says

        April 16, 2022 at 6:42 pm

        5 stars
        A keeper! I add less potatoes and use cheddar cheese. 1 recipe feeds my husband and I and our two young kids. We use goldfish crackers on top!

        Reply
    19. Herb Riley says

      January 23, 2022 at 10:24 pm

      5 stars
      Perfect winter soup for a cold and snowy Carolina evening. Very tasty. First time "out of the chute" just follow the instructions. Nice loaf a sliced French bread goes well with the soup. My suggestion would be to pre-boil the potatoes since they can use more "cook" time than just boiling with the veggies. Turned out perfect. Thank you. This will definitely make our "regular hit list" of favorites!!

      Reply
    20. Nancy Verhalen says

      January 25, 2022 at 9:41 pm

      5 stars
      I made this soup tonight. I did make a few changes though. I used regular velveta and just added a little cayenne pepper, I added more velveta and a little mexican style shredded cheese. I only used three potatoes and used 1 lb. Of pork sausage instead of ground beef. It turned out great. I will definately make it again only I'll use ground beef.

      Reply
    21. Connie Treadway says

      February 10, 2022 at 10:04 am

      4 stars
      Loved it. Next time I will add a little more ground meat only because we are meat eaters.

      Reply
    22. Tara B says

      February 24, 2022 at 3:53 pm

      5 stars
      Excellent!!

      Reply
    23. Marlane Miller says

      March 04, 2022 at 5:17 pm

      5 stars
      Made this and it is my granddaughter's new favorite!
      Could not find the velveta pepper Jack around where I live so I substituted cheddar cheese and it was great!

      Reply
    24. Lyn says

      March 10, 2022 at 5:16 am

      This was a great meal! Doubled the recipe,, used 3 lbs of beef, Velveeta and Cooper sharp.
      Chopped tomatoes, lettuce, green onion, and toasted some hearty bread, then cubed it, also shredded pepper jack. Topped a bowl off with everything and it was a serious hit. Thanks

      Reply
    25. Janice says

      March 26, 2022 at 5:51 pm

      I serve with jiffy cornbread…..touch of sweet. Everyone loved it

      Reply
    26. Lindsay says

      August 23, 2022 at 9:53 pm

      4 stars
      Doesn't really taste like a cheeseburger however it's delicious and very kid friendly so I will make it again! I don't usually have velvetta so I used cheddar and instead of milk I used half and half for a thicker soup.

      Reply
    27. Jen says

      October 06, 2022 at 1:05 pm

      5 stars
      Great soup, I was worried because it looked a mess before the milk and cheese but trust the process, it turns out great.

      Reply
    28. Britney Jones says

      October 12, 2022 at 4:25 pm

      5 stars
      When I searched for fall soups on Pinterest and saw this recipe, I was like huh?? Cheeseburger soup?? I was not at all convinced that it was something that I would like. However, my kids love hamburgers and are super picky, so I thought I would give it a try for dinner. And I was so wrong about this soup! It is delicious!! My family absolutely loved it and I think it will become a staple in the Jones household. Thanks again for the great recipe!

      Reply
    29. Nary says

      October 12, 2022 at 6:59 pm

      5 stars
      Delicious !!! I used regular velveeta and forgot to add the sour cream at the end. Hubby said it was great the way I made it. Will definitely make again.

      Reply
    30. Becky says

      October 20, 2022 at 6:28 pm

      5 stars
      WOW!!! That soup is amazing!!!! Made as directed. Only substitute was I used heavy cream instead of milk just cuz I needed to use it up.
      It is delicious!!! Definitely one of my favorite soups!!!!

      Reply
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    Hi, I'm Tara.

    Harrisburg PA mom blogger Tara Ziegmont
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