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I don’t think I have to tell you how great a cheeseburger is – it’s pretty universally understood. And that’s precisely why it works so well as a soup! Savory hunks of seasoned ground beef in a creamy, cheesy broth? Yes, please! And I know it’s hard to eat a cheeseburger without a side of fries, but this time the potatoes are right in the soup with everything else.

While I definitely love to get creative with recipes, I also appreciate the ones that don’t take a ton of extra thought. This is one where you probably have most of the components on hand and since they so naturally go together, it’s kind of a no-brainer to throw them all into a pot and simmer them up.

While carrots and celery don’t usually make sense for a cheeseburger (the onions definitely do!), they do make sense for flavoring a soup and that’s why you see them here. The key to the cheesiness? Velveeta. It’s not something that I generally have on hand, but in situations like this, it lends a creaminess that no other cheese (or cheese product) can.

There’s nothing bad to say about a bowl full of cheeseburger comfort, especially when it comes together so easily. There’s a little bit of chopping but the prep here is minimal so there’s not a lot standing between you and that cozy bowl of beefy, cheesy goodness!

Serves 6

5m prep time

35m cook time

3.5
Rated 3.5 out of 5
Rated by 8 reviewers

Allergens: Milk, Gluten

Ingredients
  • 1/2 lb ground beef
  • 4 tablespoons butter, divided
  • 1 small white onion, chopped
  • 2 medium carrots, shredded
  • 2 ribs celery, diced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 4 cups potatoes, peeled and cubed
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 3 cups Velveeta, shredded
  • 1 1/2 cups whole milk
  • 1/2 cup sour cream
  • Kosher salt and freshly ground black pepper, to taste
Preparation
  1. In a large pot over medium heat, season ground beef and brown until no longer pink, about 8 minutes. Drain, if needed, and remove beef to a plate. Set aside.
  2. In same pot, melt remaining butter. Add onion, carrots, celery, parsley, and garlic powder, and cook until tender, stirring occasionally about 10 minutes. Add flour and cook 1 minute more.
  3. Add potatoes, ground beef, and broth and bring to a boil. Reduce heat and let simmer, covered, until potatoes are tender, about 10 minutes.
  4. Reduce heat to low and stir in cheese and milk and season to taste with salt and pepper. Continue stirring until cheese has melted.
  5. Remove from heat and stir in sour cream. Serve and enjoy!

Recipe adapted from Taste of Home.

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