Cheeseburger Soup from Taste of Home

This hearty cheeseburger soup transforms America's favorite sandwich into a spoonable delight that satisfies even the most persistent comfort food cravings. Each steaming bowl delivers the perfect harmony of savory ground beef, tender vegetables, and velvety cheese sauce that wraps around every ingredient like a warm hug. The subtle kick from pepper jack Velveeta adds unexpected depth without overwhelming the familiar burger flavors we all love. This crowd-pleasing recipe bridges the gap between childhood nostalgia and sophisticated flavor, making it perfect for both family dinners and entertaining friends.

I discovered this recipe years ago in a Taste of Home magazine and immediately knew it would become a family staple. The first time I served it on a chilly autumn evening, my pickiest eater asked for seconds before anyone had finished their first serving. Now it's our go-to comfort food whenever someone has had a challenging day or when we're gathering friends for casual entertaining. Something about the familiar flavors in an unexpected format makes everyone smile with the first spoonful.

Perfect Ingredients

• Ground beef: Provides the foundational flavor that makes this soup unmistakably "cheeseburger." Choose 90-93% lean for the perfect balance of flavor without excess grease.
• Diced potatoes: Add hearty substance and absorb surrounding flavors while cooking. Yukon Gold varieties hold their shape beautifully while becoming tender throughout.
• Pepper Jack Velveeta: Creates a silky-smooth cheese sauce that won't break or separate when reheated. The mild heat adds complexity to every spoonful.
• Fresh vegetables: Bring brightness, texture, and nutrition to balance the richness. The classic mirepoix of carrots, celery, and onion creates a flavorful foundation.
• Chicken broth: Provides depth while allowing the burger flavors to shine. Low-sodium varieties let you control the final seasoning perfectly.
• Dried herbs: Infuse the soup with subtle aromatic notes that complement rather than compete with the central flavors. Basil and parsley add classic burger garden notes.
• Butter-flour roux: Thickens the soup to the perfect consistency that coats your spoon without becoming gluey or starchy. The quick cooking prevents any raw flour taste.
• Sour cream: Added at the finish brightens the entire pot with a subtle tang that cuts through the richness and adds luxurious mouthfeel.

What I love most about these ingredients is how they work together to recreate the cheeseburger experience while creating something entirely new. The potatoes might not be traditional in a burger, but they provide the perfect stand-in for fries and buns in one ingredient. While Velveeta might raise eyebrows among cheese purists, nothing else achieves that perfectly smooth, never-grainy melt that makes this soup so satisfying.

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Cooking Instructions

Beef Preparation:

Begin by browning one pound of lean ground beef in a large Dutch oven over medium-high heat. Break the meat into small, uniform pieces as it cooks for the best texture in the finished soup. Once the beef has lost all pink color and developed some golden brown edges, carefully drain off excess fat through a colander, reserving the flavorful meat and discarding the grease. This step ensures your soup maintains its rich flavor without becoming overly heavy or greasy.

Vegetable Foundation:

Return the empty Dutch oven to medium heat and add one tablespoon of butter. Once melted, add three-quarters cup each of chopped onion, shredded carrots, and diced celery along with one teaspoon each of dried basil and dried parsley flakes. Sauté this mixture for approximately ten minutes, stirring occasionally, until the vegetables have softened and the onions become translucent. Add two minced garlic cloves during the final minute of cooking, stirring constantly to prevent burning while releasing their aromatic oils into the vegetable mixture.

Soup Development:

Add the reserved browned beef back to the pot along with three cups of low-sodium chicken broth and four cups of peeled, diced potatoes. Bring this mixture to a gentle boil over medium-high heat, then reduce to a simmer and cover the pot. Allow the soup to bubble gently for ten to twelve minutes, or until the potato pieces can be easily pierced with a fork but still maintain their shape. The potatoes will absorb the savory flavors of the broth and beef while contributing their own starchy goodness to the developing soup.

Thickening Method:

While the soup simmers, prepare the thickening roux in a separate small skillet. Melt the remaining three tablespoons of butter over medium heat until fully liquified. Sprinkle in one-quarter cup of all-purpose flour and cook, stirring constantly with a wooden spoon or heat-resistant spatula, for three to five minutes. The mixture should bubble gently and gradually turn a light golden color, indicating the raw flour taste has cooked out. This step creates the foundation for a smooth, velvety texture in the finished soup without any floury aftertaste.

Final Integration:

Once the potatoes are tender, add the prepared roux to the simmering soup by spooning it in gradually while stirring constantly to prevent lumps from forming. Bring the mixture back to a gentle boil for two minutes, stirring frequently as the soup thickens noticeably. Reduce heat to low and add twelve ounces of cubed Pepper Jack Velveeta and one and a half cups milk. Stir continuously until the cheese has completely melted and incorporated, creating a smooth, cohesive texture. Season with three-quarters teaspoon salt and one-quarter teaspoon black pepper, adjusting to taste.

Finishing Touch:

Remove the pot completely from heat and allow it to cool slightly for about one minute. Stir in one-quarter cup of sour cream until fully incorporated, being careful not to return the soup to a boil which could cause the sour cream to separate. The sour cream adds a subtle tanginess that balances the rich, savory flavors and creates an even more luxurious texture. Taste and adjust seasonings if needed before serving immediately in warmed bowls for the ultimate comfort food experience.

I've found that Yukon Gold potatoes make all the difference in this recipe. Their buttery flavor and ability to hold their shape while becoming tender gives the soup a wonderful texture that Russets can't quite match. When I'm feeling particularly indulgent, I like to add a half cup of crumbled, cooked bacon along with the ground beef for an incredible bacon cheeseburger variation. The smokiness adds another dimension that makes this soup even more crave-worthy.

Serving Suggestions

This robust soup pairs beautifully with a simple green salad dressed with tangy vinaigrette to cut through the richness. The contrast between the warm, creamy soup and cool, crisp greens creates a perfectly balanced meal. For a truly nostalgic experience, serve each bowl with small brioche rolls on the side that can be torn into pieces and dipped into the soup, mimicking the burger-and-bun experience in a new way. When entertaining, set up a toppings bar with crumbled bacon, additional shredded cheese, chopped pickles, and diced tomatoes so everyone can customize their bowl.

Flavorful Twists

Transform this classic into a mushroom Swiss variation by substituting regular Velveeta with Swiss cheese and adding eight ounces of sautéed mushrooms along with the vegetables. The earthy mushrooms and nutty Swiss create a sophisticated flavor profile that's still comfortingly familiar. For a southwestern twist, add one diced bell pepper with the vegetables, substitute the basil with ground cumin, and stir in a small can of diced green chiles with the broth. Top each serving with diced avocado and a dollop of salsa for a cross-cultural comfort food experience that brings new life to the basic recipe.

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Storage Solutions

Store leftover soup in an airtight container in the refrigerator for up to four days, where the flavors will continue to develop and meld. When reheating, warm gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of milk if needed to restore the original creamy consistency. For longer storage, portion completely cooled soup into freezer-safe containers, leaving an inch of headspace for expansion, and freeze for up to three months. Thaw overnight in the refrigerator before reheating for best results, understanding that the potato texture may become slightly softer after freezing and thawing.

Creating this cheeseburger soup has taught me that comfort food doesn't have to be complicated to be remarkable. The familiar flavors transformed into something new make this dish both nostalgic and exciting. What I appreciate most is how it brings everyone to the table with enthusiasm, regardless of age or culinary preference. The way the kitchen fills with the aroma of sautéing vegetables and browning beef signals to everyone that something special is coming. This soup has become more than just a meal in our home – it's a tradition that signals comfort, care, and the simple pleasure of gathering around delicious food.

Frequently Asked Questions

→ Can I substitute the Velveeta cheese with something else?

Yes, you can substitute the pepper jack Velveeta with 8 ounces of shredded sharp cheddar and 4 ounces of pepper jack cheese. These will provide a similar flavor profile, though the texture might be slightly different. For best results, shred the cheese yourself rather than using pre-shredded varieties, as freshly shredded cheese melts more smoothly. Add the cheese gradually and stir constantly over low heat to prevent clumping.

→ Can I make this soup ahead of time?

This soup is excellent for make-ahead meals. You can prepare it 1-2 days in advance and store it in the refrigerator. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. You may need to add a splash of milk or broth if the soup has thickened too much in storage. For longer storage, freeze the soup without the dairy components, then add the cheese, milk, and sour cream when reheating for the best texture.

→ How can I make this recipe gluten-free?

This recipe is easy to adapt for gluten-free diets. Simply substitute the all-purpose flour with the same amount of gluten-free flour blend or corn starch (reduced to 2 tablespoons if using corn starch). Also, be sure to use gluten-free chicken broth, as some commercial brands contain gluten additives. Velveeta is generally considered gluten-free, but always check the label to be certain, as product formulations can change.

→ Can I make this soup in a slow cooker?

Yes, this soup adapts well to a slow cooker. Brown the beef and sauté the vegetables as directed, then transfer to a slow cooker along with the broth and potatoes. Cook on low for 4-5 hours or until potatoes are tender. About 30 minutes before serving, make the roux in a separate pan, add it to the slow cooker, and stir well. Add the cheese and milk, and cook until cheese is melted. Stir in the sour cream just before serving.

→ What can I serve with this Cheeseburger Soup?

This hearty soup pairs wonderfully with a variety of sides. A simple green salad with a light vinaigrette provides a fresh contrast to the rich soup. Crusty bread or dinner rolls are perfect for dipping. For a complete burger experience, serve with dill pickle spears on the side. Small portions of the soup also work well as a starter before a lighter main course, or pair it with half a sandwich for a classic soup-and-sandwich lunch combination.