I love this soup because it brings together the familiar flavors of a cheeseburger with the warmth and comfort of a creamy potato soup. It’s a full meal in a bowl, with meat, veggies, and a velvety cheese base that makes every bite rich and satisfying. Whether I’m feeding a family or just craving something cozy, this soup is always a hit. Plus, it’s freezer-friendly and reheats beautifully for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 3/4 pounds potatoes, peeled and cubed (about 4 cups)
3 cups chicken broth
4 tablespoons butter, divided
1/4 cup all-purpose flour
2 to 4 cups cubed processed cheese (like Velveeta)
1 1/2 cups whole milk
1/4 cup sour cream
3/4 teaspoon salt
1/4 to 1/2 teaspoon ground black pepper
Directions
I start by browning the ground beef in a large saucepan over medium heat. Once it’s cooked through and no longer pink, I drain the fat and set it aside.
In the same pan, I melt 1 tablespoon of butter and sauté the onions, carrots, celery, basil, and parsley for about 10 minutes until the veggies are soft and fragrant.
I add the potatoes, cooked beef, and chicken broth, bring everything to a boil, then reduce the heat, cover, and simmer for about 10–12 minutes until the potatoes are tender.
While the soup simmers, I make a roux in a separate skillet by melting the remaining 3 tablespoons of butter and whisking in the flour. I cook it over medium-low heat, stirring constantly, for 3–5 minutes until it’s bubbly and lightly golden.
I stir the roux into the soup, bring it back to a gentle boil, and let it cook for another 2 minutes to thicken.
I reduce the heat to low and stir in the processed cheese until it’s fully melted and the soup is smooth.
Finally, I add the milk, sour cream, salt, and pepper. I stir gently and heat everything through without letting it boil.
I taste the soup and adjust the seasoning if needed, then serve it hot—creamy, hearty, and absolutely delicious.
Servings and timing
This recipe makes 6 generous servings (about 6 bowls). It takes 20 minutes to prep and 25 minutes to cook, for a total time of 45 minutes. It’s great for a cozy dinner or even lunch leftovers the next day.
Variations
Extra Veggies: I sometimes toss in corn, green beans, or peas to make it even heartier.
Different Cheese: Cheddar, Colby Jack, or shredded American cheese also melt well and work great if I don’t have Velveeta.
Spicy Twist: I add a dash of cayenne or a chopped jalapeño for a bit of heat.
Bacon Boost: Crumbled cooked bacon makes an amazing topping or mix-in for extra savory flavor.
Gluten-Free: I swap the all-purpose flour for a gluten-free thickener like cornstarch or a GF flour blend.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over low heat, stirring often so the cheese doesn’t separate. It also reheats well in the microwave in 1–2 minute bursts, stirring in between.
Freezing Tip: This soup can be frozen, but since it contains dairy, I freeze it before adding the milk, sour cream, and cheese. Then I add those ingredients fresh when reheating for the best texture.
FAQs
Can I use ground turkey instead of beef?
Yes, I’ve swapped in ground turkey and it works great. It makes the soup a bit lighter but still flavorful.
What kind of potatoes work best?
I usually use Yukon gold or russet potatoes. They hold their shape well and become perfectly tender in the soup.
Can I make this ahead of time?
Definitely. I’ve made this soup a day in advance and it tastes even better after sitting overnight. I just reheat it gently before serving.
Can I skip the sour cream?
Yes, but I find it adds a nice tang and creaminess. If I skip it, I sometimes add a little extra milk or cheese to balance the flavor.
Is Velveeta required?
No—any melty cheese will work, but I like Velveeta for its ultra-smooth texture. Cheddar or American cheese are good alternatives.
Conclusion
This Cheeseburger Soup with Creamy Potatoes is one of those recipes that makes me feel instantly cozy and satisfied. It’s rich, cheesy, and full of hearty ingredients that warm me from the inside out. Whether I’m serving it for dinner on a chilly night or meal prepping for the week, it always hits the spot. It’s a simple, crowd-pleasing soup that brings together all the flavors I love in one creamy bowl.
Warm up with a bowl of rich, cheesy Cheeseburger Soup made with ground beef, potatoes, veggies, and Velveeta. Perfect for chilly nights and comfort food lovers!
Author:Ella
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Yield:6 servings
Category:Soups & Broths
Method:Stovetop
Cuisine:American
Ingredients
8 ounces ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1¾ pounds potatoes, peeled and cubed (about 4 cups)
3 cups chicken broth
4 tablespoons butter, divided
¼ cup all-purpose flour
2 to 4 cups cubed processed cheese (e.g., Velveeta)
1½ cups whole milk
¼ cup sour cream
¾ teaspoon salt
¼ to ½ teaspoon ground black pepper
Instructions
Step 1: Cook the Beef
In a large saucepan over medium heat, cook and crumble ground beef until no longer pink.
Drain fat and set aside.
Step 2: Sauté the Vegetables
In the same saucepan, melt 1 tablespoon butter over medium heat.
Add onion, carrots, celery, basil, and parsley.
Sauté for about 10 minutes until veggies are tender.
Step 3: Add Potatoes & Simmer
Add potatoes, cooked beef, and chicken broth.
Bring to a boil, then reduce heat.
Cover and simmer for 10–12 minutes, until potatoes are fork-tender.
Step 4: Prepare the Roux
In a separate skillet, melt remaining 3 tablespoons butter.
Whisk in flour and cook for 3–5 minutes until bubbly and pale golden.
Step 5: Thicken the Soup
Stir roux into the soup and bring to a gentle boil.
Cook for 2 minutes, stirring constantly, until slightly thickened.
Step 6: Add Cheese & Dairy
Reduce heat to low.
Stir in cubed cheese until melted.
Add milk, sour cream, salt, and pepper.
Heat gently without boiling.
Step 7: Taste & Serve
Taste and adjust seasoning as needed.
Serve hot.
Notes
Do not boil after adding cheese and dairy to keep the soup smooth.
For thicker texture, increase flour or reduce broth slightly.
Use sharp cheddar instead of processed cheese for a different flavor.
