I love how this soup turns simple pantry staples into a crowd-pleasing meal. It combines the richness of cheese and sour cream with the warmth of herbs, the heartiness of potatoes, and the comforting feel of a classic cheeseburger. Whether I’m serving it as a weeknight dinner or sharing it on a chilly day, this soup always hits the spot. Plus, it’s easy to customize, freeze, and reheat without losing flavor.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 ounces ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1 3/4 pounds potatoes, peeled and cubed (about 4 cups)
3 cups chicken broth
4 tablespoons butter, divided
1/4 cup all-purpose flour
2 to 4 cups cubed processed cheese such as Velveeta
1 1/2 cups whole milk
1/4 cup sour cream
3/4 teaspoon salt
1/4 to 1/2 teaspoon ground black pepper
Directions
I start by cooking and crumbling the ground beef in a large saucepan over medium heat until it’s no longer pink. After draining the fat, I set the beef aside.
In the same saucepan, I melt 1 tablespoon of butter and sauté the onion, carrots, celery, basil, and parsley for about 10 minutes until tender.
I then add the cubed potatoes, cooked beef, and chicken broth. I bring it to a boil, reduce the heat, cover, and let it simmer for 10–12 minutes until the potatoes are fork-tender.
While the soup simmers, I make a roux by melting the remaining 3 tablespoons of butter in a skillet. I whisk in the flour and stir for 3–5 minutes until it’s bubbly and lightly golden.
I stir the roux into the soup, bring it to a gentle boil, and cook for 2 minutes to thicken.
With the heat on low, I stir in the processed cheese until it melts completely. Then I add the milk, sour cream, salt, and pepper. I make sure not to boil it at this point—just gently heat it through.
I give the soup a taste and adjust the seasoning if needed, then serve it hot and creamy.
Servings and timing
This recipe makes about 6 servings and takes approximately 45 minutes from start to finish:
Prep time: 15 minutes
Cook time: 30 minutes
Variations
I sometimes swap out the ground beef for ground turkey or chicken to lighten it up.
If I want more texture, I add corn or green peas in the last few minutes of simmering.
For extra kick, I stir in a dash of hot sauce or smoked paprika.
I’ve also topped it with crumbled bacon or a handful of shredded cheddar for a bold finish.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. When I reheat it, I do so gently over medium-low heat, stirring frequently to keep the soup creamy. If it thickens too much, I add a splash of milk or broth. I also freeze it in freezer-safe containers for up to 2 months, but I thaw it in the fridge overnight before reheating to maintain the texture.
FAQs
How can I prevent the cheese from curdling?
I make sure to add the cheese over low heat and never let the soup boil after I add the dairy. That keeps it smooth and creamy.
Can I use real cheddar instead of processed cheese?
Yes, I can use real cheddar, but I shred it fresh to help it melt evenly. A mix of cheddar and a touch of cream cheese works great too.
Is this soup gluten-free?
Not as written, since it uses all-purpose flour. I swap in a gluten-free flour blend or cornstarch slurry if I need it gluten-free.
Can I make this in a slow cooker?
Yes, I brown the beef and sauté the vegetables first, then transfer everything (except cheese, milk, and sour cream) to the slow cooker. I stir in the dairy during the last 30 minutes of cooking on low.
What’s the best potato to use?
I prefer russet potatoes because they break down slightly and add to the creamy texture. Yukon Golds also work well if I want them to hold their shape better.
Conclusion
This Cheeseburger Soup with Creamy Potatoes is a meal I reach for when I need comfort in a bowl. It’s warm, cheesy, and packed with hearty ingredients that fill me up and make me feel at home. Whether I keep it classic or mix it up with different variations, it’s a recipe I know I’ll keep making again and again.
This rich and creamy cheeseburger soup blends ground beef, tender potatoes, veggies, and melty cheese into one cozy, satisfying bowl—perfect for weeknights and cold-weather comfort.
