Creamy Cheeseburger Soup Recipe

This Creamy Cheeseburger Soup Recipe is a quick and comforting soup that’s filled with hearty ground beef and potatoes. 

Top this yummy soup recipe with diced pickles and extra cheese for an out of this world flavor! Check out more comforting soups like my Broccoli Cheese Soup, Low Carb Zuppa Toscano or Cabbage Soup.

This Creamy Cheeseburger Soup Recipe is a quick and comforting soup that's filled with hearty ground beef and potatoes.  pinterestThere’s nothing more comforting on a cool evening than a big bowl of warm soup. I love the flavors in this kid-friendly soup!

Just like my Cheeseburger Pasta Skillet and Cheeseburger Pizza, I’ve turned the flavors of a classic cheeseburger into something fun and new!

Easy Cheeseburger Soup Recipe

For this easy soup recipe, I tweaked my Loaded Baked Potato Soup and modified it’s creamy base to fit the flavor profiles I was after.

Ingredients for Cheeseburger Soup

Here’s a quick look at the ingredients you’ll need to make this soup. You can find exact measurements located in the recipe card below.

  • Potatoes – regular baking potatoes, or save time by using refrigerated or frozen diced potatoes
  • Lean Ground Beef
  • Butter
  • Diced Onion
  • Baby Carrots, chopped
  • Diced Celery
  • Garlic
  • All Purpose Flour
  • Milk
  • Chicken Stock
  • Velveeta you can use regular shredded cheese if you’re opposed to velveeta
  • Sour Cream
  • Diced Pickles

Ingredients needed for Cheeseburger Soup Recipe

How To Make Cheeseburger Soup

POTATOES – Wash and scrub the potatoes, then poke them with a fork several times. Pop them in the microwave for 12 to 15 minutes, until tender. Cut the potatoes in half and let them cool slightly before peeling and then dicing.

  • Optionally- you can use 3 cups of frozen or refrigerated (cooked) diced potatoes to save a step. Just add them to the soup when stated and cook until heated through.

Potatoes are a great way to bulk up the soup and make it nice and hearty.

Diced cooked potatoes on a cutting board.

HAMBURGER – Meanwhile, brown the hamburger in a large dutch oven or pot and then drain any excess fat. Remove the ground beef from the pot and set aside.

  • Use a lean ground beef, making sure to remove all the fat from the pan.

SAUTÉ – Add the butter to the pot and then add in the diced onion, carrots and celery and cook until the veggies are nice and tender. Toss in the garlic and cook until fragrant.

  • I like the texture of the chopped baby carrots, but you can also use shredded carrots to save a step if desired.

MAKE THE ROUX – What is a roux? A roux is a type of thickener that consists of a fat (butter) and flour. Whisk the flour into the buttered veggies and cook for about 1 minute. Gradually whisk in the chicken stock and milk, and keep cooking until the soup thickens slightly. Season to taste.

ADD BEEF AND POTATOES – Stir in the ground beef and cooked potatoes and heat it all through.

Add the ground beef and potatoes to soup.

ADD THE CHEESE – I’m using 16oz of Velveeta cheese, but you could also stir in 2 cups of shredded cheddar cheese. Turn off the heat and stir in the sour cream until combined.

  • If using shredded cheese, please note that the thickness of the soup may be a little thinner.

TOPPINGS – Don’t forget to add a little extra cheese and pickles to the top! Yes, I know the pickles sound like it might be a little bizarre, but that salty pop of the pickle will add just the right touch to this soup.

What To Serve With Soup?

When it comes to what to serve with soup, you can’t go wrong with any of these options…

Creamy Cheeseburger Soup in pot.

Can I Make This In The Slow Cooker?

Yes, absolutely! 

Utilizing the slow cooker is great for busy days, when you want to prep the dinner ahead of time and come home to a warm cooked dinner. The method is a little backwards compared to the stove top directions, but it still results in an amazing soup!

Here’s what you need to know…

  • In your crockpot, add diced potatoes, diced onion, diced celery, carrots and garlic. Add chicken stock. Cook on low 6-8 hours or high 4-6 hours or until potatoes and veggies are tender.
  • About 30 minutes before it is done, cook the ground beef in a medium saucepan about 4-5 minutes until brown. Remove and set aside.
  • In the same pan, add the butter. Next, melt the butter and add flour and cook until bubbly. Add the garlic salt, salt & pepper, milk and sour cream.
  • Add milk mixture, Velveeta and ground beef to the slow cooker. Stir and and continue to cook until the cheese is melted.

Bowl of Cheeseburger Soup being held in hands.

Variations & Tips For Cheeseburger Soup

Just like any soup, there are loads of variations on ingredients and toppings. Here are some common variations that you can try…

  • Meat – try substituting the ground beef with ground turkey or chicken for a lighter flavor. Try using spicy sausage for a little kick of flavor!
  • Cheese – you can easily swap out the Velveeta for 2 cups of shredded mild or sharp cheddar cheese.
  • Broth – I’m using chicken broth, but you can also use beef broth or vegetable broth in it’s place.
  • Veggies – swap out the veggies or add in more based on your taste preference.
  • Potatoes – make this cheeseburger soup low carb by swapping out the potatoes with cauliflower!
  • Bacon – try adding chopped cooked bacon on top for a delicious addition!
  • Sour Cream – you can use plain greek yogurt or 4 oz. of cream cheese in place of the sour cream.

Spoonful of Cheeseburger Soup with dill pickles.

Every spoonful is filled with tender ground beef, potatoes and veggies in a creamy, cheesy soup.

My whole family devoured this hearty and comforting soup.

More Creamy Soup Recipes To Try

I’m a bit of a soup addict. I love all my easy soup recipes, but here are my top favorites in the creamy division…

Spoonful of Cheeseburger Soup with dill pickles.
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5 from 11 votes

Creamy Cheeseburger Soup

This Cheeseburger Soup recipe is the ultimate comfort food! Packed full of seasoned ground beef, tender potatoes, onions, celery and carrots all in a creamy soup!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Soup
Cuisine: American
Servings: 10
Calories: 430 kcal
Author: Shawn


  • 2 medium potatoes
  • 1 lb. ground beef, lean
  • 4 tbsp butter, salted
  • ¾ cup onion, diced
  • ¾ cup baby carrots, chopped
  • ¾ cup diced celery
  • 2 tsp minced garlic
  • cup all purpose flour
  • 3 cups milk
  • 3 cups chicken stock, or broth
  • 1 tsp salt
  • ½ tsp garlic salt
  • ½ tsp black pepper
  • 16 oz. Velveeta Cheese, cubed
  • 1 cup sour cream

Optional Toppings

  • crumbled bacon
  • diced dill pickles
  • shredded cheese


  • Scrub potatoes and pierce the potatoes multiple times with a fork, then microwave them for 12 to 15 minutes, or until tender.* Carefully halve the potatoes and let cool. Once cool enough to handle, remove the skins, and cut into chunks.
  • Meanwhile brown the ground beef in a large pot until no longer pink. Remove beef from pot to a paper towel lined plate, drain any excess fat. Return pot to stove top over medium heat.
  • Add in butter and melt. Sauté onion, carrots and celery in butter until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Whisk in the flour and cook 1 minute, until thickened.
  • Gradually whisk in the chicken broth and milk, then season with salt, garlic salt and black pepper. Bring mixture to a simmer and add back in the ground beef and potatoes.
  • Stir in the Velveeta cheese until melted into soup. Remove soup from heat and stir in the sour cream. Top with any desired toppings and enjoy!
*If desired, you can bake your potatoes in the oven. Preheat oven to 350 degrees F and bake the potatoes directly on the rack for 45 minutes or until fork tender.
*You could also swap in 3 cups of prepared cooked potatoes (refrigerated or frozen) in place of the baked potatoes.
SLOW COOKER - See notes in blog post for slow cooker option.


Calories: 430kcal | Carbohydrates: 25g | Protein: 23g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1309mg | Potassium: 727mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2207IU | Vitamin C: 10mg | Calcium: 395mg | Iron: 2mg
Keywords: Cheese, Cheeseburger, Ground Beef, Soup
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!


Close up image of soup in bowl.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
5 Responses
    1. Hi Aleeta, I do have a few ebooks available in my store, as well as a cookbook I published back in 2015 (available on Amazon) called Express Lane Cooking. Otherwise, all recipes are printable from each blog post. Thanks!

  1. Nadia

    I’ve used tons of online recipes but this soup was out of this world. Reminded me of the slow cooked, chunky winter soups I used to have in Wales. It was a perfect dinner all by itself and so filling ! I didn’t add the sour cream or the garlic salt. Also, I added a lot more garlic !!! When frying the beef I added a bit of soya sauce, dry herbs and garlic to break the “meatiness”. I also added small bits of broccoli and green peas. I added just a tbsp of butter and mixed the flour. Since it got a bit dry I added a bit of water to make it more pasty.

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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