I love how this Cheeseburger Soup turns all the flavors of a burger and fries into a creamy, hearty one‑pot meal. It’s comfort food in a bowl.
Why You’ll Love This Recipe
I’ll tell you why I keep making this:
It’s quick — you can have everything on the table in about 40 minutes.
It uses simple, familiar ingredients that turn into something special together.
It’s rich, creamy, and full of savory flavor — you still feel like you got your burger fix.
It’s filling enough to be a main dish, no need for much else.
It’s great for leftovers (and I always want seconds).
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 tablespoons cooking oil
2 stalks celery, chopped (about 1 cup)
1 large carrot, shredded (about ½ cup)
½ onion, chopped (about 1 cup)
1 pound ground beef (≈ 450 g)
1½ teaspoons garlic salt
1 teaspoon Italian seasoning
4 cups beef broth (≈ 960 ml)
3 red potatoes, chopped into 1‑inch cubes (about 3 cups)
¾ cup heavy cream (≈ 180 ml)
3–4 tablespoons cornstarch
12 ounces Velveeta cheese, cut into cubes (≈ 340 g)
½ cup plain sour cream
directions
In a large pot or saucepan, heat the cooking oil over medium‑high. Add celery, carrot, and onion. Cook until the vegetables are almost soft, about 3–4 minutes.
Add the ground beef. Cook until it’s no longer pink, about 5–6 minutes.
Drain excess grease. Then stir in the garlic salt and Italian seasoning.
Pour in the beef broth and add the chopped potatoes. Bring it up to a boil, then reduce heat to a simmer.
Cover and simmer for about 12 minutes, or until the potatoes are fork tender.
Meanwhile, whisk the cornstarch into the heavy cream (or you can ladle ½ cup of the broth into a bowl and whisk the cornstarch into that until smooth).
Turn the heat to low. Slowly add the cream/cornstarch mixture into the soup, stirring constantly, until it thickens (a few minutes). Don’t turn the heat up during this.
Add the cubes of Velveeta cheese. Stir until all the cheese is melted and the soup is smooth.
Remove from heat and stir in the sour cream until fully incorporated.
Ladle into bowls and serve warm.
Servings and timing
Serves: 8
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
I sometimes swap out the ground beef for ground turkey, sausage, or even a plant‑based alternative.
For a different texture or flavor, I might add bell peppers, mushrooms, or diced tomatoes.
Instead of Velveeta, I’ve used about 2¾ cups of shredded cheddar or Colby jack (though it melts differently).
To make it spicier, I’ve stirred in pepper jack cheese or a bit of hot sauce.
storage/reheating
To store: I let the soup cool, then transfer leftovers into an airtight container. It keeps in the refrigerator for 3–4 days.
To freeze: I freeze it in a freezer‑safe container for 3–4 months.
To reheat: I warm it on the stovetop over low to medium heat, stirring occasionally, or gently in the microwave (stirring between intervals).
FAQs
What can I serve with this Cheeseburger Soup?
I find it’s hearty enough on its own, but I often pair it with a crusty bread or small side salad. They help soak up the soup and round out the meal.
Can I make this in a slow cooker or Crock‑Pot?
Yes. I’d first brown the ground beef and drain it, then put all the vegetables, potatoes, seasonings, and broth into the slow cooker. Cook on low for 6–8 hours. Once the veggies are nearly tender, whisk cornstarch into cream (or broth), add it along with the cheese, increase heat to high, cook ~20 more minutes until thickened, stir, and serve.
Can I freeze this soup after it’s been in the fridge a few days?
I don’t recommend waiting more than a day or two. It’s best to freeze any portion you won’t eat immediately. After 3–4 days in the fridge, I’d be cautious about freezing it.
How do I add cream to the soup without curdling it?
I do this by tempering: I whisk the cornstarch into cream (or broth) first, then slowly add it into the warm soup while stirring. I never crank up the heat after adding the cream. Using full‑fat cream helps with stability.
Can I use a different type of cheese than Velveeta?
Yes, I’ve used shredded cheeses like cheddar or Colby jack. Just note they melt differently, so you may need more stirring and a little more time for them to fully integrate.
Conclusion
I hope this version of Cheeseburger Soup becomes one of your favorites. It’s a comforting, satisfying dish that brings together the best of burgers and soup in one bowl. Whenever I make it, leftovers never last long in my house. Let me know if you try it and how you personalize it!
This Easy Cheeseburger Soup transforms the flavors of a classic burger and fries into a creamy, hearty, one-pot comfort meal that’s quick to make and perfect for leftovers.
Ingredients
2 tablespoons cooking oil
2 stalks celery, chopped (about 1 cup)
1 large carrot, shredded (about ½ cup)
½ onion, chopped (about 1 cup)
1 pound ground beef (≈ 450 g)
1½ teaspoons garlic salt
1 teaspoon Italian seasoning
4 cups beef broth (≈ 960 ml)
3 red potatoes, chopped into 1‑inch cubes (about 3 cups)
¾ cup heavy cream (≈ 180 ml)
3–4 tablespoons cornstarch
12 ounces Velveeta cheese, cut into cubes (≈ 340 g)
½ cup plain sour cream
Instructions
In a large pot, heat cooking oil over medium-high heat. Add celery, carrot, and onion. Cook until almost soft, about 3–4 minutes.
Add ground beef and cook until no longer pink, about 5–6 minutes.
Drain excess grease. Stir in garlic salt and Italian seasoning.
Pour in beef broth and add chopped potatoes. Bring to a boil, then reduce to a simmer.
Cover and simmer for about 12 minutes, or until potatoes are fork tender.
Whisk cornstarch into the heavy cream (or into ½ cup of broth) until smooth.
Turn heat to low. Slowly stir in the cream/cornstarch mixture until thickened, about a few minutes.
Add Velveeta cheese cubes and stir until melted and smooth.
Remove from heat and stir in sour cream until fully incorporated.
Ladle into bowls and serve warm.
Notes
Use ground turkey or plant-based meat as a substitute for beef.
Shredded cheddar or Colby jack can be used instead of Velveeta.
To avoid curdling, always temper the cream and do not increase heat after adding it.
Soup stores well in the fridge for 3–4 days or frozen for up to 4 months.
