All the flavors of a cheeseburger in a creamy soup
Creamy Cheeseburger Soup
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Servings
6
8 cups
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
A creamy, cheesy soup loaded with seasoned ground beef, potatoes, and all your favorite cheeseburger toppings. Comfort food in a bowl.
Cuisine: American
Category: Main
Difficulty: Easy
Cost: $
Quick Summary
45 min total time|6 servings|Easy difficulty
A creamy, cheesy soup loaded with seasoned ground beef, potatoes, and all your favorite cheeseburger toppings. Comfort food in a bowl.
American
Sarah Chen
(Updated )
This cheeseburger soup captures everything you love about a juicy cheeseburger in creamy, cheesy soup form. Diced potatoes add heartiness while pickles and bacon on top seal the deal.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 lb ground beef
- 8 oz Velveeta cheese, cubed
- 3 cups diced potatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
Instructions
- 1
Brown ground beef with diced onion in a large pot over medium-high heat. Drain fat.
- 2
Add potatoes, broth, garlic powder, salt, and pepper. Bring to a boil, then simmer 15 minutes until potatoes are tender.
- 3
Reduce heat to low. Stir in Velveeta and cheddar, stirring until melted and smooth.
- 4
Pour in heavy cream and stir to combine. Heat through without boiling.
- 5
Serve topped with crumbled bacon, diced pickles, diced tomatoes, and a drizzle of ketchup and mustard.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Substitutions
VelveetaAmerican cheese slices
Both melt smoothly without getting grainy
Heavy creamWhole milk or half-and-half
Slightly less rich but still creamy
Tips & Storage
Pro Tips
Don't boil the soup after adding the cheese or it can become grainy.
Top each bowl like you'd top a burger—bacon, pickles, lettuce, tomato, and special sauce.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate for up to 3 days. The soup thickens as it cools.
Reheating
Reheat gently on the stove over low heat, stirring frequently. Add milk to thin if needed.
Nutrition Facts
Per serving (85mg) · 6 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates28g
Fat20g
Fiber840mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use real cheddar instead of Velveeta?
- You can, but toss it with cornstarch first to prevent graininess when melting.
- Can I make it in a slow cooker?
- Brown the beef first, then add everything except cheese and cream. Cook on low 4 hours, then stir in dairy.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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