Creamy Cheeseburger Soup

Picture this: It’s 2018, snow is coming down in thick sheets, and my pantry is looking bare—just a pound of ground beef, a couple of potatoes, and a lonely block of Velveeta. With no other options and an empty stomach, this Creamy Cheeseburger Soup was born—and now, it’s a must-have in our home. My kids wipe their bowls clean, and my husband swears it beats his Friday-night burger fix. The unexpected star? Dill pickles. Trust me on this one!

Why This Soup is a Must-Try

🍔 It’s a cheeseburger in soup form – same flavors, no bun required.
🛒 Simple ingredients, big flavors – nothing fancy, just pantry staples.
🥕 Hidden veggies for picky eaters – they’ll never notice them!

Ingredients & Alternatives

(Full recipe card below!)

• Ground Beef – Opt for an 80/20 blend for richness, or go lean with ground turkey.
• Potatoes – Russets work best, but frozen diced potatoes make life easier.
• Velveeta – The secret to a smooth, creamy texture. Shredded cheddar can be used but won’t melt as seamlessly.
• Broth – Chicken broth keeps it lighter, while beef broth brings a deeper flavor.
• Veggies – Onion, carrots, and celery for a hearty base.
• Sour Cream – Adds creaminess and tang—Greek yogurt is a decent swap, but the flavor will be slightly different.

Toppings to Take It Over the Top

✅ Crispy bacon crumbles
✅ Extra shredded cheese
✅ Chopped dill pickles (this is the game-changer!)

How to Make It

1. Prep the Potatoes

Microwave whole potatoes first for easier peeling and faster cooking.
Short on time? Frozen diced potatoes work perfectly!

2. Cook the Beef

Brown the ground beef in a Dutch oven until fully cooked.
Drain most of the fat, leaving a little behind for extra flavor.

3. Sauté the Vegetables

Melt butter in the same pot and cook the onion, carrots, and celery until soft.
Add garlic and stir for about 30 seconds—it makes all the difference!

4. Create the Soup Base

Sprinkle flour over the veggies and stir well to cook off the raw taste.
Slowly add broth and milk, whisking constantly to prevent lumps.
Season with salt, garlic salt, and pepper, adjusting to taste.

5. Bring Everything Together

Return the cooked beef to the pot, stir in the diced potatoes, and add the Velveeta cubes.
Let it simmer, stirring occasionally, until the cheese melts into a smooth, rich base.

6. The Final Touch

Turn off the heat and mix in the sour cream—be sure not to let it boil or it may curdle.
Ladle into bowls and load up with your favorite toppings!

Tips for the Best Soup

✔ Make a big batch – This soup freezes well (without toppings) for up to 3 months.
✔ Slow Cooker Hack – Dump all ingredients (except sour cream) into a crockpot and cook on low for 4 hours. Stir in the sour cream just before serving.
✔ A splash of pickle brine – If you love a tangy bite, add a little of the pickle juice!

Common Questions

Can I use regular cheese instead of Velveeta?
Yes, but Velveeta keeps it ultra-smooth. Shredded cheddar works, but it won’t have the same creamy consistency.

Why are my potatoes still firm?
Pre-cooking is key! If using fresh potatoes, make sure to microwave or boil them first.

Can I make this vegetarian?
Absolutely! Swap the beef for plant-based crumbles and use veggie broth instead. A dash of smoked paprika can add a “meaty” depth of flavor.

Serving Ideas

🍟 Classic Diner Style: Serve with crispy tater tots on the side.
🥗 Lighter Option: A fresh wedge salad pairs perfectly.
🍺 Best Drink Pairing: A cold lager balances the richness—or grab a root beer for a fun twist!

Nutrition (Per Serving)

Calories: 520 | Carbs: 35g | Protein: 30g | Fat: 28g
(Including toppings—your numbers may vary!)

Creamy Cheeseburger Soup

⏱ Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6

Ingredients

• 1 lb ground beef (80/20 preferred)
• 2 large Russet potatoes (or 3 cups frozen diced potatoes)
• 4 tbsp salted butter
• ¾ cup finely chopped yellow onion
• ¾ cup diced carrots (or shredded for convenience)
• ¾ cup diced celery
• 2 tsp minced garlic
• ½ cup all-purpose flour
• 3 cups low-sodium chicken broth
• 3 cups whole milk
• 16 oz Velveeta, cubed
• 1 cup full-fat sour cream
• 1 tsp kosher salt
• ½ tsp black pepper

Optional Toppings:

• Chopped dill pickles
• Crumbled cooked bacon
• Extra shredded cheese

Instructions

1️⃣ Prepare the Potatoes – Microwave for 12-15 minutes, let cool, peel, and dice.

2️⃣ Brown the Beef – Cook in a Dutch oven over medium heat, breaking it apart as it browns. Drain excess fat.

3️⃣ Sauté the Veggies – Melt butter, then cook onions, carrots, and celery until soft. Stir in garlic and cook for another 30 seconds.

4️⃣ Build the Base – Sprinkle flour over the veggies, stir, then slowly whisk in the broth and milk. Bring to a simmer and let thicken.

5️⃣ Combine Ingredients – Stir in the beef, potatoes, and Velveeta. Simmer for 5-7 minutes until the cheese is fully melted.

6️⃣ Finish the Soup – Remove from heat and stir in sour cream. Season with salt and pepper.

7️⃣ Time to Serve! – Ladle into bowls and top with pickles, bacon, and cheese.

Storage & Freezing

• Refrigerate leftovers (without toppings) for up to 3 days. Reheat on the stovetop over low heat.
• Freeze for later (without toppings) for up to 3 months. Thaw in the fridge before reheating.
• Crockpot Method – Add everything except the sour cream and cook on low for 4 hours. Stir in sour cream before serving.