All the flavors of a cheeseburger in this easy to make Cheeseburger Soup!
If your family isn’t a fan of soups you need to give this cheesy soup with ground beef and potatoes a try. It is a soup kids and adult love.
This cheeseburger soup is this week’s recipe for Souper Monday. It is a quick and easy kid friendly meal that everyone will love. It is also easy to adapt to gluten free.
This soup is a recipe that I have been making for years. Probably close to fifteen years.
The original recipe came from Taste of Home. It had carrots and celery in it. Although carrots and celery might be good, I do not think they belong in cheeseburgers, so I leave them out.
The original recipe also called for Velveeta. I adapted it, and I think made it better, without the Velveeta.
The original recipe did not have pickles in it. We love to spinkle a few chopped pickles on top when we serve it. We don’t like the pickles cooked in the soup, but they work great for a garnish on top.
My kids love this recipe. It is a quick and easy and a great fall and winter soup to make.
Can I make cheeseburger soup gluten free?
This soup is easy to make gluten free using a gluten free flour blend. I use Bob’s Red Mill 1 to 1 Gluten Free Blend and it works great.
Ingredients
- ground beef
- onion
- dried basil
- dried parsley
- butter
- chicken or beef broth
- potatoes
- all purpose flour or gluten free flour blend
- cheddar cheese
- milk
- salt
- pepper
- pickles if desired for serving
Cheeseburger Soup
The flavors of cheeseburgers in a bowl of soup.
Ingredients
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups diced peeled potatoes (1-3/4 pounds)
- 1/4 cup all-purpose flour or Bob's Red Mill 1 to 1 Gluten Free Flour Blend
- 2 cups shredded cheddar cheese
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- chopped pickles for serving
- optional - sour cream
Instructions
- In a 3-qt. saucepan, brown beef; drain and set aside.
- In the same saucepan, saute onion, basil and parsley in 1 tablespoon butter until onion is tender, about 10 minutes.
- Add broth, potatoes and ground beef, bring to a boil. Reduce heat to low, cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt the remaining butter.
- Add flour and cook, stirring for 3-5 minutes or until bubbly.
- Add to soup and bring to a boil.
- Cook and stir for 2 minutes.
- Reduce heat to low.
- Add cheese, milk, salt and pepper; cook and stir until cheese melts.
- Remove from the heat. Stir in sour cream if using.
- Sprinkle with pickles if desired.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 432Total Fat: 22gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 75mgSodium: 868mgCarbohydrates: 38gFiber: 3gSugar: 5gProtein: 21g
Nutritional values are approximate and aren't always accurate.
Original recipe posted October 2008. Updated November 2021.
Hi Lynn,
This looks really yummy! I have a feature on my blog called “Souper Saturday” where I share a soup recipe each Saturday. Would you be willing to allow me to link back to this recipe for my feature tomorrow?
Thanks,
Michelle
http://www.savingsomegreen.blogspot.com
Hi Michelle, sure you can link to this soup recipe. I love it when people like me recipes. Thanks for reading my blog.
Hey just a quick question I read the ingredients list twice and I don’t see sour cream but then at the end of the cooking instructions you say to blend in sour cream so I just wanted clarification on that. If there is sour cream 1: can it be left off? 2: if not how much ?
Thanks so much
I am sorry about that. The sour cream is optional and should have been listed in the ingredient list as optional. I like it both ways. Some in my family stir in sour cream and some don’t. Either way it is good so I think it is optional. Most of the time we end up leaving it off. I fixed the recipe. Thanks for letting me know. I hope that you enjoy it!
My mouth is watering. Looks wonderful!
You are right – the soups are very similar. I also do not like to use Velveeta processed cheese so I use regular cheddar cheese as well. Thanks for sharing all your wonderful recipes.
that sounds delicious. I will try it.. with beancurd.
Cheeseburger Soup looks so good. It will hit the spot on a cool fall night. Thanks and have a great day.
I just saw this. That day that I was going on and on about your 40 minute rolls? This was the soup I was making! Well, a variation of it from allrecipes.com (I think it was that person’s variation of the Taste of Home one, though, because they didn’t call for Velveeta). I also left out the celery, but I kept the carrots. The recipe I read had you just adding the flour and butter to the soup, but like you, I cooked it first. So, basically, I made it according to your directions. Hehe. It was delicious!!! And it was awesome with your 40 minute rolls!
My husband saw this recipe on your blog a few weeks ago and asked me to make it. I did, and we loved it! I’ve linked your recipe on my blog because we liked it so much! I’m looking forward to trying some of your other recipes.
how many adults would you say this recipe serves??
@Emily, This makes enough for my family, which is 2 adults and 3 kids. And usually there is enough for my husbands lunch the next day. I hope that helps.
Yum! Now I know what we’re having for dinner tonight. Thanks again for all your delicious recipes.
I made this last night – my youngest doesn’t eat potatoes, but I told him it was cheeseburger and french fry soup 🙂 He ate a small bowl which is a MAJOR accomplishment!! I did use my handheld mixer to blend the potatoes so there wasn’t anything that he could pick out. DS7 ate 4 bowls!!
I served a few potato chips on the side – the kids loved it. DH ate 2 bowls even though he was sceptical when I told him what I was making for dinner.
KEEPER!! 🙂
Thanks!
I’m wondering is there a printer friendly link ? This sounds like a soup I had in a diner along time ago & it was soooo good. I would like to give it a try.Thanks, Joyce
@joyce, Yes you can just click on the printer icon at the bottom of the post. It is in the row of other icons. I hope you enjoy the soup.
Made this last week and it was delish! It will go into regular dinner rotation at our house!
@Morgan, I am so glad that you enjoyed it!
Thank you so much for your recipe! I found you through moneysaving mom.com. The kids gobbled it up! I served it with homemade dinner rolls and a salad. We also love your peanut butter granola recipe.
@Kate, I am so glad that you enjoyed this recipe and that your family enjoys the peanut butter granola.
Ever tried this in the crockpot?
I think you could try this in a crockpot because the ground beef is already cooked and drained. Your just basically melting the cheese in there and warming the soup up. I think that’s a great idea!
I have never made it in the crock pot, but I think it would work fine.
I’ve made this soup recipe many times and LOVE it. My whole family does. it’s especially good with some sort of biscuits or Italian bread to dip into it. I also thought it was strange to have celery and carrots in it but you know what? It works! And gets some veggies into my kids!
Have you ever tried using the frozen peeled/diced potatoes? (Like the ones that are over with the fries, tots and shredded hash-browns?)
No, but I think they would probably work fine.
I’ve made this soup using a couple of different recipes….my favorite way to do it is use frozen shredded hash browns instead of cutting up potatoes and adding cream cheese as well……I think this is one of those recipes you can’t mess up because you can add or take out a couple of things if you like….either way….its always delicious!