Filled with hamburger meat, carrots, potatoes, Velveeta, delicious spices, and BACON, this Cheeseburger Soup is the perfect recipe for a cold day!
There’s nothing better than soup on a cold day! This recipe is just as hearty as our cheesy potato soup, and creamy chicken stew!
Hearty and cheesy SOUP
Soup, Soup, Soup! We’ve got soup on the brain, can you tell? I’m happy to present today’s Tried and True recipe for Cheeseburger Soup (and yes, it’s different from our Hamburger Soup).
This has been my favorite soup recipe we’ve tried so far this year! Its creamy, cheesy, and just simple enough to be YOUR new favorite too.
This Cheeseburger soup recipe has so much flavor and is so hearty, you’re bound to love it!
How to Make Cheeseburger Soup
MEAT. In a large skillet over medium-high heat, sauté ground beef with minced garlic until cooked (about 8–10 minutes), then drain off excess fat.
BOIL. In a large pot combine hamburger meat, chicken broth, carrots, potatoes, and onion powder. Bring to a boil, cover, and simmer for about 20 minutes.
SAUCE. While simmering, melt butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in evaporated milk and worcestershire sauce and cook for an additional 5 minutes until the sauce thickens.
SEASON. Add cheese and stir until it is all melted. Add basil, thyme, seasoning salt and pepper. Pour cheese sauce into the large pot and stir until well combined.
Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with more shredded cheese and bacon pieces. Serve warm.
Ingredient and storage tips
Evaporated milk? If you don’t have evaporated milk on hand, making your own is actually pretty simple. To make 1 cup (240ml) of evaporated milk you’ll need 2 ¼ c regular milk.
Heat regular milk in a saucepan over medium heat. If needed, adjust the cook time to maintain a gentle boil. Stir continuously until a little over half of the milk has evaporated (about 10 minutes). Remove from the heat and cool.
Can I freeze cheeseburger soup? Some people are hesitant to freeze dishes with milk or cream for fear the milk/cream will separate due to being frozen. Though this may happen just whisk it back to a nice creamy texture. Add fresh milk or cream to help.
To freeze: Allow the soup to cool and place in a freezer safe container leaving 1 inch head space. Store for 4-6 months. Thaw in the fridge. Reheat on the stovetop or in a crock pot. Once the soup is hot add the velveeta/cheese. Simmer for 30 minutes and serve.
For more beef soups, check out:
Cheeseburger Soup Recipe
Ingredients
- 1 1/2 lbs ground beef
- 1 tablespoon minced garlic
- 1 – 32 oz. carton beef broth full sodium
- 1 1/2 cups carrots peeled and diced
- 4 medium potatoes peeled and cubed
- 1 tablespoon onion powder
- 2 tablespoons butter unsalted
- 1/2 cup flour
- 2 cans 12 oz. evaporated milk, or half and half
- ¼ cup Worcestershire Sauce
- 2 cups shredded cheddar cheese
- 1 teaspoon basil
- 1 teaspoon thyme or Italian seasoning
- 2 teaspoons Lawry’s seasoning salt
- pepper to taste
- Bacon optional
Instructions
- In a large skillet over medium-high heat, sauté ground beef with minced garlic until cooked (about 8–10 minutes), then drain off excess fat.
- In a large pot combine hamburger meat, chicken broth, carrots, potatoes, and onion powder. Bring to a boil, cover, and simmer for about 20 minutes.
- While simmering, melt butter in a large saucepan. Whisk in the flour and cook for another minute (or until golden brown). Whisk in evaporated milk and Worcestershire sauce and cook for an additional 5 minutes until the sauce thickens.
- Add cheese and stir until it is all melted. Add basil, thyme, seasoning salt, and pepper. Pour cheese sauce into the large pot and stir until well combined.
- Add more milk for a thinner consistency and add any additional salt and pepper needed. Top with more shredded cheese and bacon pieces. Serve warm.
Recipe adapted from mamaplusone.
Yum – thank you!
You’re welcome, Liz!! XO
I should have this made for my daughter when she gets home because it felt like 2 degrees out today! October 1st hits and our temperatures drop drastically!
I’m jealous!! It’s still really hot here in Houston. 😉
This soup looks amazing! I love all the flavor you packed into one bowl…yum!
Thank you!! 😀
Oooooo… a cheeseburger in soup form?? Perfect for fall! And gimme ALL the bacon. 😉
I’m right there with you!! Any soup is better with bacon. 😉
I agree! It’s never too hot for soup!
YES!! 😀 Thanks for stopping by. 🙂
I think I will make this tomorrow! Have you ever tried shredded cheddar cheese instead of Velveeta?
I haven’t, personally, but I think that’s what I do if I didn’t have Velveeta on hand. Let me know how it goes. 😉
Shredded cheddar worked out great! I also added some steak seasoning. Yummy! Thanks. ????
Soup is a wonderful thing to have on the brain, I am currently shivering so it this sounds utterly perfect to me.
what is onedra?
It looks like the step for adding the flour is missing. Should it be added into the 6T melted butter to make a roux?
This Cheeseburger soup is the perfect recipe for a cold day. The food was great.
I totally agree!! Thank you so much for letting me know!
So perfect timing for bowl of comfort food ! Thank you !
This is total comfort food!! Thank you so much!
I usually love all of your recipes, but this one doesn’t sound like it would taste much like a cheeseburger, and is not as easy as a crock pot recipe should be. I like them when you can put everything in there at once and not mess with the stove 🙂
When do you use the flour? do you add the evaporated milk right away or after the veggies have cooked for the 3-4 hours?
Add the flour in step 3 with the seasonings & the milk goes in after the 3-4 hours. Hope this helps!
I needed an easy yummy soup forthis snowy day and this was perfect!!
Yay!! I am so glad!! Thank you 🙂
Does this warm up well the next day? I am trying this for soup day at work and want to make it the night before 🙂 Thanks
Yes, it does 🙂 Enjoy!!
How much velveeta cheese? It comes in 3 different sizes
The 16 ounces is fine 🙂
Made this just the other night and all my kids loved it! I love that it’s also a recipe thats forgiving and that you can add things or take things away.
Super yummy! I’ve taken it to several others for dinner and they are always requesting the recipe.
Two questions. How many oz. of evaporated milk is needed (2 cans is a bit vague)? How many Velveeta slices do you need (12, 16, 24???)? Sorry, don’t mean to sound picky, but I don’t want to fall short on the ingredients in the middle of making this.
Yes, it’d be 2 12 oz cans of evaporated milk and the 16 ounces of sliced Velveeta. 🙂
I seen the recipe and printed it. I read the ingredients but realized no where in the instructions did you say to use the flour. I read and re-read it and determined that I was supposed to add the flour to the 6 TBSP of butter and then add the milk to thicken before adding it to the broth and veggies. Glad I didn’t skip that step that was omitted from this recipe. Otherwise it was very good and easy soup even to make just on the stove top.
Thanks for the feedback! We’ll look into updating that. So glad you enjoyed the soup!