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Creamy and delicious cheeseburger soup recipe served in a rustic bowl.

Ultimate Cheeseburger Soup Recipe: Creamy, Hearty & Flavorful

Indulge in a warm, comforting bowl of this cheeseburger soup, transforming your favorite burger flavors into a rich, creamy, and deeply satisfying meal. Easy to make and packed with savory goodness, it's a family-friendly favorite perfect for any chilly evening.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Dish, Soup
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pounds ground beef
  • 1 tablespoon Worcestershire sauce
  • 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 1¾ pounds)
  • ¼ cups all-purpose flour (okay to use gluten-free here)
  • 12 ounces pepper jack Velveeta (cut into cubes)
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ cups sour cream

Equipment

  • Large 3-quart saucepan or Dutch oven
  • Small skillet

Method
 

Building the Flavor Base
  1. In a large 3-quart saucepan or Dutch oven, brown the ground beef over medium-high heat. As it sizzles, stir in 1 tablespoon of Worcestershire sauce to infuse deep umami flavor. Continue cooking until the beef is no longer pink, then drain off any excess fat thoroughly and set aside.
  2. In the same saucepan, melt 1 tablespoon of the butter over medium heat. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes. Sauté these vegetables, stirring occasionally, for about 10 minutes until tender and slightly softened.
  3. Next, press the fresh garlic cloves directly into the pot. Stir well and cook until the garlic is just fragrant, about 1 minute. Be careful not to overcook it.
Simmering to Perfection
  1. Pour in the chicken broth, then add the diced potatoes and the browned ground beef back into the pot. Bring the mixture to a gentle boil.
  2. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
Creating the Velvety Texture
  1. While the soup simmers, prepare your roux in a separate small skillet. Melt the remaining 3 tablespoons of butter over medium heat.
  2. Add the all-purpose flour to the melted butter. Cook and stir continuously for 3-5 minutes until the mixture becomes bubbly and turns a very pale golden color, developing a nutty aroma. This cooks out the raw flour taste.
  3. Add the cooked roux to the simmering soup, stirring it in thoroughly until well combined. Bring the soup back to a boil, then cook and stir for another 2 minutes until it starts to thicken beautifully.
Finishing with Creamy Goodness
  1. Reduce the heat to low. Add the cubed pepper jack Velveeta, milk, salt, and black pepper to the soup. Cook and stir constantly until the cheese is completely melted and the soup is wonderfully smooth and creamy.
  2. Remove the soup from the heat entirely. Then, blend in the sour cream, stirring until it's fully incorporated and the soup is velvety smooth. Your rich, cheesy cheeseburger soup is now ready to enjoy!

Notes

For the best results, use lean ground beef (90/10 or 93/7) and don't skip the Worcestershire sauce for enhanced umami. Cook the roux thoroughly to avoid a raw flour taste, and always remove the soup from heat before stirring in sour cream to prevent curdling. This soup stores well in the refrigerator for 3-4 days or can be frozen for up to 2-3 months. Reheat gently on the stovetop, adding a splash of milk or broth if needed.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.