Three Cheese Cheeseburger Soup
This post may contain affiliate links. Please read our full disclosure policy.
Three Cheese Cheeseburger Soup is made in one pot and is ready in less than one hour!
With easy-to-find ingredients and a little time, you can make a rich, creamy, and utterly cheesy bowl of comfort that the whole family will love. Whether curling up on a cold evening or craving a hearty meal, this creamy hamburger soup always hits the spot!
This recipe has a special place in my heart, as it’s adapted from one my neighbor shared with me years ago. Unlike other cheeseburger soup recipes, I wanted to eliminate the flour mixture to create a naturally gluten-free version for a dear friend. It’s amazing how simple changes can turn a classic into something everyone can enjoy!
Thanks to blending a couple of cups of creamy soup, this soup’s texture reminds me of a rich, hearty ground beef chowder. I absolutely love how it turned out—creamy and satisfying. It’s now one of my go-to recipes, especially when taking meals to friends who need a little comfort. This hearty soup always gets rave reviews, and it’s one of those dishes that feels like a warm hug in a bowl!
Are you looking for more easy recipes to share with friends and family? A few other go-to recipes I like to share are this delicious Corn Chowder (it’s one pot and rewarms great), Pot Pie Soup, Hamburger Potato Stroganoff, and Chicken Enchiladas.
Why you’ll love easy cheeseburger soup
- Comfort in a Bowl: This hearty soup is the ultimate comfort food, perfect for a chilly day or when you’re craving something satisfying and filling.
- Family Favorite: Cheeseburger soup is a guaranteed hit for kids and adults! It combines familiar ingredients like ground beef, cheese, and potatoes in a fun new way, making it a go-to option for family dinners.
- Easy and Customizable: Cheeseburger soup is simple to make and incredibly versatile. To make it your own, you can add your favorite toppings, like crispy bacon, green onions, cheddar cheese, pickles, or even a dollop of sour cream.
Ingredients for easy cheeseburger soup
- Ground Beef – 80/20 has the most flavor when making soup, but if you’re looking for a leaner ground beef, 85/15 works as well. You could also swap it out for ground turkey or ground chicken for a lighter version.
- Butter – Salted or unsalted will work, but if you’re using salted butter, adjust the salt in the recipe to taste.
- Onion – Yellow onions add sweetness, while white or red onions provide a sharper flavor. You can choose based on your taste preference.
- Carrots – I use julienne carrots to save time, but you can certainly use diced carrots.
- Spices – I include garlic powder, onion powder, basil, oregano, salt, and pepper. Feel free to experiment with smoked paprika or red pepper flakes if you want to give your soup a smoky or spicy kick.
- Chicken Broth – For a richer base, you can use beef broth instead of chicken broth to really enhance the cheeseburger flavor.
- Russet Potatoes – If you prefer a creamier texture, Yukon gold potatoes will work well. You can also leave the skins on for added texture and nutrients. Red potatoes will also work; you won’t need to peel them because of their thin skin.
- Cream Cheese – Leave the cream cheese out on the counter to soften for easier mixing, or microwave it in short intervals to speed up the process.
- Velveeta – This processed cheese melts beautifully, giving the soup an iconic cheeseburger taste. However, you can also use shredded sharp cheddar or Colby-Jack for a different flavor profile.
- Cheddar Cheese – I used mild cheddar, but feel free to use sharp cheddar if you prefer a bolder, more pronounced cheese flavor.
- Half and Half– Half and half or heavy cream will help thicken the soup.
- Optional for garnish: Bacon, Cheddar Cheese, and Green Onions.
Instructions
Step 1: Over medium heat, brown ground beef, drain fat, and set aside.
Step 2: In the same pan, add butter, onion and carrots. Saute for 3 – 4 minutes until the onions become translucent.
Step 3: Add basil, oregano, garlic powder, salt, black pepper, chicken broth, ground beef, and potatoes.
Step 4: Cover and bring the mixture to a boil. Lower heat and simmer until potatoes are fork tender. Add milk, Velveeta, cream cheese, and cheddar cheese. Stir until all the cheese has melted.
Step 5: Ladle out two cups of the soup and pulse 2 – 3 times in a blender. Return the blended soup back to the pot. This is optional, but I love the texture it creates.
Step 6: Garnish with bacon, cheddar cheese, and green onions.
Kitchen supplies to make cheeseburger soup
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Tips for making cheeseburger velveeta soup
Cream Cheese: Leave the cream cheese and the Velveeta cheese out on the counter for at least 30 minutes before you start cooking. This will make it easier to blend into the soup, ensuring a smooth, creamy consistency.
Potatoes: Cut the potatoes into uniform cubes so they cook evenly and become tender at the same time.
Instant Pot – You’ll use the saute function for the first three steps. Add the lid, lock and seal. Set to manual and 5 minutes. Allow a natural release for 10 minutes and then a quick release. Add the cheese and stir until it all melts. Finally, ladle out two cups of the soup and pulse 2 – 3 times in a blender. Return the blended soup back to the pot.
What to serve with cheeseburger soup
You can add garlic croutons to the top of the soup or serve it with cheesy garlic bread and a simple wedge salad.
Storage
Store leftover soup in the fridge for up to 4 days.
More ground beef recipes
Save This Recipe
Want this recipe delivered to your inbox? Just fill out your email below and we will deliver it right to your inbox along with our delicious recipes and updates.
Stovetop Cheeseburger Soup
Equipment
Ingredients
- 1 pound Ground beef
- 2 tablespoon Butter
- 1 small Onion
- 1 cup Carrots Julienne
- 2 teaspoon Basil
- 1 teaspoon Oregano
- ½ teaspoon Garlic Powder
- ½ teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- 3 cups Chicken Broth
- 4 cups Potatoes – about 2 pounds Russet peeled and diced
- 4 ounce Cream Cheese Diced
- 8 ounce Velveeta Cubed
- 4 ounce Cheddar Cheese
- 1/2 cup Half and Half
- Optional Bacon, Cheddar Cheese, and Green Onions.
Instructions
- Brown ground beef, drain fat, and set aside.1 pound Ground beef
- In the same pan, add butter, onion and carrots. Saute for 5 minutes until the onions become translucent.2 tablespoon Butter, 1 small Onion, 1 cup Carrots
- Add basil, oregano, garlic powder, salt, black pepper, ground beef, chicken broth, and potatoes.2 teaspoon Basil, 1 teaspoon Oregano, ½ teaspoon Garlic Powder, ½ teaspoon Kosher Salt, ½ teaspoon Black Pepper, 3 cups Chicken Broth, 4 cups Potatoes – about 2 pounds Russet peeled and diced
- Cover and bring the mixture to a boil. Lower heat and simmer until potatoes are fork tender, about 15 minutes. Add milk, Velveeta, cream cheese, and cheddar cheese. Stir until all the cheese has melted.4 ounce Cream Cheese, 8 ounce Velveeta, 4 ounce Cheddar Cheese, 1/2 cup Half and Half
- Ladle out two cups of the soup and pulse 2 – 3 times in a blender. Return the blended soup back to the pot. Optional – Garnish with green onions, crispy bacon and cheese.Optional Bacon, Cheddar Cheese, and Green Onions.
Jill! You are an incredible cook/recipe crafter. This is the third recipe that has blown me away. Can’t wait to find that 4th recipe.