Family Favorite Cheeseburger Soup Recipe
Our family runs on soup this time of year, and this velvety cheeseburger soup is a favorite of all six of our grandkids. It’s loaded with carrots, onion, celery, potatoes, and ground beef, and everything swims in a delightfully rich broth with plenty of melted Velveeta cheese.
Cheeseburger soup is a meal all by itself because it’s chock full of veggies, beef, and cheese. It keeps well in the refrigerator, and it reheats deliciously well. It is easy to make, goes together quickly, and is ready to eat in about thirty minutes, making it a good choice for a busy weeknight.
This one turned out to be a winner! It’s not the prettiest soup ever, but it is absolutely delicious! Our grandkids devour it! I’d never tried making it myself, but I needed a new soup in our meal rotation, so I asked our daughter to share the recipe.
This cheeseburger soup recipe was printed in our local newspaper way back in 2004. Our busy girl ripped it right off the page and tucked it in her go-to recipes file. After all these years, the edges of the paper are raggedy, and it has been folded and unfolded so many times the ink has worn off the creases.
When you are leafing through a cookbook or someone’s recipe box for inspiration, look for the markings of the really good recipes; worn edges, grease spots, and notes in the margins. These are the “gold nuggets” you want to find, the dishes that have won the hearts of a family.
You’re Just Thirty Minutes Away From Yummy Soup
Chop or dice the vegetables to your preference. Once you’ve got that step done, everything goes together very fast! Bigger chunks of veggies will take a few minutes longer to cook, but it makes a prettier soup.
Saute the celery, onion, carrots, and basil in olive oil or butter for about ten minutes in a nice big soup pot until they begin to get soft and fragrant. I absolutely love my LeCrueset Dutch oven for making soup. It was a gift from an incredibly generous friend, and I use it constantly! Nothing distributes heat better or cleans up more easily.
As you can see, I chopped my vegetables fairly small. Next time, I will leave them a little bigger. The original recipe says to grate the carrots, but I think you lose a lot of the color and texture when you do.
Now, brown the ground beef right in with the vegetables. Make it as beefy as you like for your family! The original recipe calls for just one-half pound of beef, but I wanted a meatier soup, so I used a full pound. Our daughter with big boys uses two pounds.
This soup is loaded with vegetables, tender beef, and melty cheese. It’s a meal all by itself, but crackers and crisp, sweet grapes or apple slices round out the menu when we have it at our house.
- One pound lean ground beef.
- 2 Tbsp butter or oilive oil
- 3/4 cup chopped onion
- 3/4 cup shredded or chopped carrots
- 3/4 cup chopped celery
- 4 cups peeled and diced potatoes
- one quart of water
- 2 Tbsp Better Than Bouillon roasted chicken base
- One 12-ounce can of evaporated milk
- 2 cups of Velveeta cheese, cubed (About one pound)
- 1 tsp dried basil
- Salt and pepper to taste
- 2 Tbsp flour dissolved in 1/2 cup cold water, if desired for added thickness
- Saute the carrots, celery, onion, and basil in butter or olive oil for about ten minutes.
- Brown and crumble the ground beef right in with the vegetables.
- Cook, stirring occasionally, for about ten minutes.
- Add the potatoes, water, and Better Than Bouillon base to the beef and vegetable mixture, and bring to a boil.
- Cover and reduce the temperature to low.
- Cook for about ten to twelve minutes or until the vegetables are tender.
- Shake flour with cold water, add it to the soup and simmer if you want it thicker.
- Stir in the milk, salt, pepper, and cheese. Stir gently until the cheese is melted.
Cook this mixture, stirring occasionally, for about ten minutes. Next, add the potatoes, water, and Better Than Bouillon base to the beef and vegetable mixture, and bring it to a boil.
You can use chicken broth instead of Better Than Bouillon to make your own if you prefer. I always like products I can use for many things, and “BTB” tastes amazing; we love the flavor!
Cover and reduce the temperature to low and cook for about ten to twelve minutes or until the vegetables are tender. If you want a thicker soup, you can shake some flour with cold water, add it to the pot, and simmer until it thickens.
Finally, stir in the milk, salt, pepper, and cheese. Stir the soup gently until the cheese is all melted. Again, add as much or little cheese as you want. Velveeta is perfect for this soup because it melts so beautifully.
This time of year, we live on soup. I love soup’s “cook once, eat twice” (or three times) aspect. When we reach the end of a pot, we might have a sandwich with our last cups of soup. Almost all soup tastes even better on day two or three, and this cheeseburger soup is no exception!
Here are some of our most popular soup recipes. Beer Cheese Soup, Half-Fast Ham and Bean Soup, Split Pea Soup With Ham, Chili with Beer, Baked Potato Soup, and if you want more, type “soup” in the search bar! What’s everyone’s favorite soup at your house?
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