So, About This Cheeseburger Soup…

You know how some recipes just stick? This Award Winning Cheeseburger Soup recipe is one of those. I first made it when my youngest decided she hated anything green, so I snuck in veggies anyway (I’m sneaky like that). The first time, I totally overdid the cheese and it turned into something closer to fondue than soup. Honestly, no one complained. Even my picky Uncle Bill asked for seconds, which, if you knew Uncle Bill, you’d realize is a pretty big deal. Anyway, let’s get started before I wander off about the time I nearly set the kitchen on fire melting Velveeta.

Why This Soup is a Keeper (At Least in My House)

I make this when it’s chilly out, or when I just want something that tastes a bit like fast food but without the drive-thru guilt (though, let’s be real, sometimes I still cave). My family devours it—sometimes I can barely get it into bowls before it’s gone. And hey, if you’re reading this because you’ve got fussy eaters, join the club. This is one of those soups that even my neighbor’s kid, who only eats beige food, will finish (with a little bribery—cookies work wonders).

I used to think cheeseburger soup sounded odd, maybe even a little… unnecessary? But after a long day, it’s basically a big, creamy hug in a bowl. Also, it’s the one soup where no one asks “where’s the bread” because it’s hearty on its own. (But if you do want bread, see below!)

What Goes In (and What Sometimes Doesn’t)

1 pound ground beef – I’ve swapped in turkey before, and honestly, no one noticed except me
3/4 cup chopped onion – Yellow, white, red, whatever’s rolling around in your pantry
3/4 cup shredded carrots – Pre-shredded is fine; I won’t tell
3/4 cup diced celery – Sometimes I leave this out if I’m out, but it adds that classic soup taste
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth – Or beef broth, or vegetable. Honestly, as long as it’s broth-y
4 cups diced peeled potatoes – I like Yukon Gold, but russets or anything starchy will do
1/4 cup all-purpose flour
2 cups cubed Velveeta cheese – Or shredded cheddar, or a mix. My gran swears by Kraft Singles, but I can’t go that far
1 1/2 cups milk
1/4 cup sour cream – Greek yogurt works if you’re feeling virtuous
Salt and pepper to taste
Optional: crumbled cooked bacon, extra shredded cheese, green onions for topping

Here’s How I Make It (But You Do You)

Brown your ground beef in a big ol’ pot or Dutch oven, medium heat. I usually throw in the onions at the same time, saves a step, but if you like your onions softer, go for it earlier. Drain off most of the fat, but not all—I like a little for flavor.
Add carrots, celery, basil, and parsley. Stir it all up. Cook for about 5 minutes till things start softening. This is where I sneak a spoonful—just for quality control, obviously.
Pour in the broth and toss in the potatoes. Bring to a boil, then reduce heat and let it simmer, lid half-on (or off if you’re a rebel like me), for about 10 minutes. Potatoes should be tender—not mush. Don’t worry if it looks a little weird at this stage, it always does.
In a separate small pan, melt 1/4 cup butter (or margarine, but butter is better). Stir in the flour and cook for a minute or two. This step used to intimidate me, but it just thickens everything up, so don’t skip it, even if you’re tempted. Whisk this mixture (the fancy term is “roux”) into the soup. Stir! It’ll thicken up like magic.
Lower the heat and add in the cheese cubes, stirring till melted. Then, gently pour in the milk. Keep stirring. Don’t let it come to a boil now or you’ll get weird, stringy cheese blobs (ask me how I know).
Stir in the sour cream right at the end. Taste and toss in salt and pepper till it tastes right. Serve hot, with your favorite toppings. Or, just eat it out of the pot. I won’t judge.

Notes That’ll Save You (Trust Me)

Once, I tried using pre-shredded bagged cheese and it was… fine, but it didn’t melt as smoothly. Blocks are better, but use what you’ve got.
It thickens as it cools, so if you like it soupy, maybe add a splash of broth when reheating.
I’ve frozen leftovers in a pinch, but the texture does go a little odd. Still tasty, just not as creamy.
Sometimes I leave out the carrots if I’m feeling lazy. No one’s noticed yet.

Variations I’ve Actually Tried

Spicy Version: Toss in a diced jalapeño or some hot sauce. Not for the faint-hearted.
Vegetarian-ish: Use plant-based crumbles and veggie broth. Does it taste like a cheeseburger? Well, kind of. Worth a try if you’re into that.
Crockpot: I tried throwing everything but the cheese, milk, and sour cream in a slow cooker once. Came out fine, though the potatoes were a bit mushy. On second thought, maybe stick with the stovetop for this one.

Do You Need Fancy Equipment?

Honestly, a big pot (or Dutch oven) is all you need. I do think a good ladle is nice for serving, but heck, a big mug works if you don’t care about presentation. No immersion blender required; actually, I tried blending it once and it turned into baby food. Lesson learned.

Storing Leftovers (If You Have Any)

Store in an airtight container in the fridge for 2-3 days, but honestly, in my house it never lasts more than a day; it straight-up vanishes. If you do have leftovers, reheat gently on the stove, splash in some milk or broth if it’s too thick. Freezer works, but like I said, the texture gets a bit… odd.

How We Serve It (And Sometimes Argue About It)

Okay, so I love this with a handful of crushed kettle chips or homemade garlic croutons on top. My kids go for extra cheese and, I kid you not, a squirt of ketchup. My brother dunks pickles in his. (Don’t ask me why, he says it’s like a cheeseburger experience.) I suppose you could serve it with a green salad if you’re feeling responsible. Or not.

Lessons I Learned the Hard Way (So You Don’t Have To)

Don’t rush the cheese melting stage. I once cranked up the heat to save time, and ended up with a gloopy mess I had to eat solo. Not recommended.
If you forget to drain the beef, the soup gets greasy. Not in a good way.
And, try not to swap sour cream for mayo. I did once. Let’s just say, it was… different.

FAQ (Yep, People Actually Ask Me These!)

Can I use ground chicken? Sure, why not? It’s a bit lighter. Actually, I find it works better if you use a splash more broth, since chicken dries out faster.
Is it gluten-free? Not as written, but swap the flour for a gluten-free blend and you’re good.
Can I make it ahead? Yes, and I think this tastes better the next day. The flavors get a chance to mingle. Just don’t add toppings till serving.
What cheese is best? I like Velveeta for smoothness, but sharp cheddar gives it a punch. Sometimes I do half of each, because why not?
Where do you get your Dutch oven? Oh, I love my Lodge one. Here’s a link if you want to check it out: lodgecastiron.com. Also, I get my favorite broth online at Better Than Bouillon—saves space in the pantry.
Can I double the recipe? Sure, just use a really big pot and maybe recruit a helper for the stirring. It’s a bit of an arm workout!

Anyway, if you make it, let me know! Or if you figure out how to sneak even more veggies in without anyone noticing (I’m all ears). Happy cooking, mate!