Can you make Cheeseburger Soup in a slow cooker?

Yes! Brown your ground beef first, then add all ingredients (except milk, cheese, and sour cream) to the slow cooker. Cook on low for 6 hours or high for 3. Stir in milk, cheese, and sour cream during the last 15 minutes until melted and smooth.

What cheese works best for Cheeseburger Soup?

Velveeta melts easily and gives a perfectly creamy consistency, but shredded cheddar or Colby Jack can be used for a sharper taste. For extra richness, combine both types of cheese for balance.

How do you thicken Cheeseburger Soup?

The roux (butter and flour mixture) naturally thickens the soup. However, if you prefer a thicker texture, you can mash some of the cooked potatoes directly in the pot or stir in a tablespoon of cream cheese.

Is Cheeseburger Soup gluten-free?

Traditional recipes use flour in the roux, but you can easily make a gluten-free version by substituting cornstarch or rice flour as the thickening agent.

Can you make Cheeseburger Soup ahead of time?

Absolutely! Prepare the soup a day in advance, store it in the refrigerator, and gently reheat on the stovetop when ready to serve. Add a little broth or milk if it thickens too much.

Cheeseburger Soup – The Best Creamy Comfort Recipe 2025

Cheeseburger Soup

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This award-winning Cheeseburger Soup is a creamy, hearty, and flavorful comfort food made with ground beef, potatoes, vegetables, and melted cheese. Perfect for cold nights and easy enough for weeknight dinners, it combines the rich taste of a cheeseburger with the coziness of homemade soup.

Author: Emily
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Dinner, Soup
Method: Stovetop
Cuisine: American
Diet: Halal

Ingredients

Scale

1 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter (divided)
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all-purpose flour
2 cups Velveeta cheese, cubed (or shredded cheddar cheese)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon black pepper
1/4 cup sour cream

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Instructions

In a large pot, brown the ground beef over medium heat until fully cooked. Drain and set aside.
In the same pot, melt 1 tablespoon of butter. Add chopped onion, shredded carrots, diced celery, basil, and parsley flakes. Sauté until the vegetables are soft and aromatic.
Pour in the chicken broth, add diced potatoes and the cooked beef. Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes until potatoes are tender.
In a separate skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 3–5 minutes until bubbly to create a roux.
Gradually add the roux to the soup, stirring constantly. Bring to a gentle boil and cook for 2 minutes to thicken.
Reduce heat to low. Stir in the cheese and milk until melted and smooth. Season with salt and pepper.
Remove from heat and blend in the sour cream just before serving for a creamy finish.

Notes

Use lean ground beef for the best texture and less grease.
Remove the pot from heat before adding sour cream to prevent curdling.
Russet potatoes work best as they hold their shape while cooking.
For extra flavor, add bacon bits, diced pickles, or Worcestershire sauce.
To freeze, omit potatoes and sour cream until reheating.

Nutrition

Serving Size: 1 bowl (approx. 1 1/2 cups)
Calories: 581
Sugar: 13g
Sodium: 2144mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 4g
Protein: 38g
Cholesterol: 118mg

Find it online: https://recipeshots.com/cheeseburger-soup-yummy-recipe/