Cheesy Hamburger Soup

Cheesy Hamburger Soup is full of cheesy goodness. The perfect soup to warm you up and fill you up!

Cheesy Hamburger Soup

Cheesy Hamburger Soup is full of cheesy goodness. Cheesy Hamburger soup (also known as Cheeseburger Soup) is a delicious soup that you are going to love! It is cheesy with potatoes and ground beef and is full of flavor. This Cheesy Hamburger Soup will become one of your favorite soups for cold fall or winter nights!

The Hamburger Part of Cheesy Hamburger Soup

This soup has browned ground beef to compliment the cheesy goodness…and it is delicious. I brown my ground beef with a diced yellow onion for a little added flavor and then drain and rinse it. If you chose not to rinse your browned ground beef that is fine. It is just a personal preference. I brown my ground beef ahead of time and then set it aside while I take care of the rest of the soup ingredients.

The Cheesy Part of Cheesy Hamburger Soup

What makes a better soup that Velveeta cheese? In my opinion, nothing! Velveeta cheese has such great flavor! It makes the soup smooth creamy and cheese! I think it is worth every calorie packed bite! Not to mention, in the cooler months of fall and freezing temperatures of winter, who doesn’t want a calorie packed comforting soup!?

You can add in 2 cups of shredded cheddar cheese (or more to taste) in place of Velveeta but the soup won’t be as rich and delicious.

Other Ingredients and Seasonings for Cheesy Hamburger Soup

To make the soup base, you will need some chicken broth and half and half. Then, you will add in some diced potatoes, shredded carrots, diced celery and seasonings. You can leave out any of the veggies, but the seasonings I would not change! They compliment the hamburger, cheese and veggies perfectly.

A reader (Hi Wayne!), tried this recipe and mention he added about 4 cups of cauliflower florets when he added the potatoes to the soup. He loved the addition and even thought they could replace the potatoes! Thanks for the suggestion Wayne!

Making Cheesy Hamburger Soup

I mentioned earlier I brown my ground beef and set it aside. I get my meat browning, then while it is cooking I dice my potatoes, and celery and shred my carrots. Below you see the sizes of the veggies. I dice my potatoes pretty small, but you can change them to whatever size you like, just note they will need longer to cook the larger they are.

After your meat is cooked, and veggies are prepped, it is time to make the soup! This soup makes about 2 1/2 quarts of soup so you need a pot large enough for this. I use a 6 quart pot just so I know I have enough room. In your pot, on medium heat, melt your butter, and then add your flour and whisk it together. It will be a little thick and that is what you want. Let the flour and butter cook for about 3-5 minutes so the flour taste can cook out.

Next, add in your chicken broth and half and half. NOTE: you can use whole or 2% milk or even heavy cream in place of half and half. I just feel like half and half is the best of both worlds! It brings a richer taste to the soup than milk, but has a few less calories than heavy cream…so you get the rich flavor with a few less calories…win, win!

milk added to Butter and flour for Roux

Whisk in the chicken broth and half and half and turn your heat down to medium-low. It is a 3-4 on my stove. Whisk it occasionally until it starts to thicken. Mine takes about 15-20 minutes, but it can vary and can take a bit longer or thicken a bit faster. Don’t focus so much on the time, it just needs to thicken.

After the soup has started to thicken, add in your seasonings (garlic powder, onion powder, basil, salt and pepper). Next, add in your potatoes. The potatoes will soften and cook in the soup, no need to cook them ahead of time. Add in your celery with the potatoes and let the soup simmer for about 10 minutes. You just need the potatoes and celery to soften.

Celery and potatoes in Cheesy Hamburger Soup

Once they are to the point where you like them (I like mine crisp-tender, not to soft and mushy), add in your shredded carrots and mix well. Next, add in your Velveeta Cheese and mix well. Finally, add in your ground beef and mix well.

Cheesy Hamburger Soup with Velveeta Cheese

Let the soup simmer for a few minutes on low, just so everything can melt in and the flavors can develop!

Cheesy Hamburger Soup

Serve and enjoy!

Cheesy Hamburger Soup

Cheesy Hamburger Soup is full of cheesy goodness. The perfect soup to warm you up and fill you up!

Cheesy Hamburger soup

For another delicious and comforting soup, try my Cheesy Potato Soup (Click HERE) or my Taco Soup (click HERE).

I think every yummy bowl of soup is always better paired with some bread! Try my Easy Garlic Knots (click HERE), or my Easy Breadsticks (click HERE).



A good stock pot is always a kitchen must! I have a 6 quart stock pot and I love the size! I think it is always better to have a larger pot to fit soups in, and I always use a larger one to make sure I have enough room so there are no messes!

A good whisk is also a kitchen must have! I love this one that scrapes the sides of the pot as you whisk!

This is my favorite grater because you have 4 sides of practical grating, shredding options! I can grate, slice, shred or zest! Perfect for slicing or grating cheese, shredding carrots (for this recipe) and potatoes and zesting oranges and lemons. The perfect all in one grater!


Cheesy Hamburger Soup

Cheesy Hamburger Soup is full of cheesy goodness. The perfect soup to warm you up and fill you up!
Makes about 10 cups of soup (maybe a little more) so you will get 10 servings (1 cup each).
Prep Time 20 minutes
Cook Time 40 minutes
Servings 10 servings

Ingredients

  • 1 1/2 lbs. ground beef
  • 1 small yellow onion, finely diced
  • 16 oz. Velveeta Cheese, original *2 cups shredded cheddar cheese or more is a great substitute if you do not like Velveeta
  • 16 oz. half and half *heavy cream or 2% or whole milk works too
  • 2 cans (14.5 oz.) chicken broth
  • 1/2 cup butter (1 stick)
  • 1/2 cup all purpose flour
  • 3 cups potatoes, peeled and diced into bite sized pieces (see photo above)
  • 1/2 cup shredded/grated carrots (shredded fine) *see photo above *about 1 medium-large sized carrot
  • 1/2 cup celery, diced into small pieces (see phote above)
  • 1/2 tsp basil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/8 tsp black pepper

Instructions

  • In a skillet add your ground beef and onion. Cook on medium heat until ground beef is browned and onion is soft. Drain and rinse ground beef (optional) and set aside…I always drain it, but rinsing is optional. Set aside.
  • In a large pot melt your butter and add your flour. Whisk the flour and butter together. It will be like a thick paste. This is what will thicken the soup. Let the butter and flour cook for about 5 minutes.
  • Add in your chicken broth and whisk it into the flour and butter. Whisk until smooth. Add the half and half, whisk it in so it is fully incorporated. Turn your heat to medium low and let the soup thicken. Whisk it occasionally. It can take 15- 20 minutes to thicken (sometimes longer- don't panic, it just needs to thicken!)
  • After it starts to thicken, add in your garlic powder, onion powder, salt, pepper, and basil. Mix well, You can adjust the seasonings to taste.
  • Add your potatoes and celery. Let them cook for about 10 minutes or until they are soft and tender and done to your liking.
  • Add in the Velveeta Cheese, mix well and whisk until the cheese is fully melted.
  • After the cheese is melted, add in the shredded carrots. Mix well.
  • Add in your ground beef, mix well.
  • Let the soup heat for about 10 minutes to make sure the flavors are delveloped then serve and enjoy!

Notes

I use a 6 quart pot just to make sure I have enough room so there are no messes to clean up.
If for some reason your soup doesn’t thicken (or you want it thicker), just take equal parts cornstarch an cold water and mix it up then slowly add it into the hot soup.  Add a little at a time giving it a few minutes to thicken before adding more.  I usually will mix 2 tablespoons cold water to 2 tablespoons cornstarch.  (Mix it well before adding and always use cold water.)
A reader (Hi Wayne!), tried this recipe and mention he added about 4 cups of cauliflower florets when he added the potatoes to the soup. He loved the addition and even thought they could replace the potatoes! Thanks for the suggestion Wayne!

Cheesy Hamburger Soup
Cheesy Hamburger Soup
Cheesy Hamburger Soup
Cheesy Hamburger Soup
Cheesy Hamburger Soup
Cheesy Hamburger Soup

4 Comments

  1. Wayne R. Knaub

    Hi, Beth. This Cheesy Hamburger Soup is fantastic! Thank you for the recipe. The second time I made this soup, I also added about 4 cups of frozen cauliflower florets when I added the diced potatoes. The potatoes could even be replaced by the cauliflower, if a person had a mind to. The addition might have made your recipe even more fantastic. Thanks again!

    • Beth, The Butcher's Wife

      Hi Wayne! Thank you for trying it and taking the time to comment! I love the suggestion of adding the cauliflower….I am going to add your suggestion to the notes of the recipe…so thank you for sharing! Thanks again for stopping by the blog!!! 🙂

  2. Hi Beth, you have a lot of recipes that sound delicious. I’m excited to try some! Thanks for sharing.

    • Beth, The Butcher's Wife

      Hi Julie! Thank you so much! I can’t wait for you try them! Let me know how they turn out when you make them!😘❤️

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