Creamy Cheeseburger Soup is a creamy, hearty soup that is loaded with seasoned beef, potatoes, and a pound of Velveeta cheese. Try my Beer Cheese Soup for another creamy, cheesy soup.
Creamy Cheeseburger Soup
When you are craving a cheeseburger, but do not want to fire up the grill, this recipe is your answer. This soup is filling enough to be the main dish and full of all the cheeseburger flavors you crave. Top a bowl of this easy creamy cheeseburger soup recipe with some bacon, pickles, and even sesame bun croutons! Oh, and did I mention you can make this all in one pot for an easy weeknight meal? Well, you can! I will also let you know how to make it ahead of time and store it.
Ingredients & Substitutions
Ground Beef: I used ground beef in this recipe, but you could try it with ground pork, ground turkey, or some ground bison.
Potatoes: Russett potatoes are perfect for this dish. Be sure to wash them well before peeling and cutting them into cubes.
Bacon: I recommend baking bacon for most recipes that call for cooked bacon. Set the temperature to 415°F and while it is preheating, lay out the individual slices of bacon on an aluminum foil-lined rimmed baking sheet. (Yes, right on the pan! No rack needed.) They are perfectly crispy in 18-20 minutes. No flipping and easy cleanup! Then, crumble the strips of bacon into little pieces. It is a perfect garnish for the soup, but you could leave it out if you don’t have any on hand.
Croutons: Here is a recipe for homemade croutons that would be a tasty garnish for the soup. If you want to make sesame bun croutons, simply break the top of a bun into pieces and toast the pieces in the oven at 350°F for 5-10 minutes.
How to Thicken Soup
I prefer a cornstarch slurry to thicken the soup. Water and cornstarch make a slurry, which means it can be added at the end without being cooked. On the other hand, flour and butter is a roux, which needs to be cooked and added to dishes earlier in the cooking process. Using a slurry in this recipe means that the entire dish can be made in one pot.
Can I Make Cheeseburger Soup Ahead of Time?
Sure! First, get the soup made and let it cool completely. Next, store it in an airtight container for 3-4 days. When ready to enjoy, reheat it on the stovetop or even in a slow cooker on low.
Can I Freeze this Soup?
Sure! Although best served fresh, do not let any leftovers go to waste. Let the soup cool completely. Then, store it in freezer-safe containers or zipped plastic bags for up to a month. Be sure to leave a little room, or headspace, in the container to allow for expansion. When ready to enjoy, let the soup thaw in the refrigerator overnight or heat it up on the stovetop directly from frozen.
Creamy Cheeseburger Soup
- 1 pound ground beef
- 1 large onion, diced
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon pepper
- 1 tablespoon Worcestershire sauce
- ⅛ teaspoon ground mustard
- 3 medium russet potatoes, peeled and diced
- 1 can (14.5 ounces) diced tomatoes with green chilis
- 32 ounces (960 g) chicken broth*
- 1 cup (245 g) whole milk
- 1 pound (16 ounces) Velveeta processed cheese, cubed
- ½ cup (115 g) sour cream, room temperature
- 2 tablespoons water
- 2 tablespoons cornstarch
- 4 slices bacon, cooked and crumbled for garnish
- finely diced pickles, optional garnish
- In a large pot or Dutch oven over medium-high heat, cook the ground beef with the onion, garlic powder, salt, pepper, Worcestershire sauce, and ground mustard until beef is no longer pink. Drain any grease if necessary.
- Add the cubed potatoes, diced tomatoes with green chilies, chicken broth, and milk to the pot.
- Simmer over medium heat until the potatoes are fork-tender (about 15 minutes).
- Reduce heat to low. Add Velveeta cheese and sour cream.
- In a small bowl, mix together the water and cornstarch. Pour this mixture into the pot and mix the soup until thickened (3-5 minutes).
- Serve immediately topped with bacon and chopped pickles.
Did you make this recipe?
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