Cheeseburger Soup

cheeseburger soup

I can hear the birds-a-chirpin’ out my window and then I look at the thermometer and it still says 20.

I am hopeful that Spring is right around the corner, but I wanted to get at least one more hearty soup recipe up for you all.

I’ve seen this Cheeseburger Soup recipe time and again on the internet and it always seems to call for that processed Velvetta crap (sorry, but it is).  So I went out on a limb and used sharp cheddar cheese.  It wasn’t quite cheesy enough so I added 4 or 5 slices of good ole American cheese to it.

You want to start this recipe by getting your potatoes ready as they can sit in some cold water and just hang out until you are ready for them.

cheeseburger soup

Next you want to brown your beef and soften your vegetables.   Be sure to use a good quality stainless steel stockpot for this.  I use a 6 qt. Calphalon stockpot.  I like to add a little EVOO to the pot and precook the veggies for a few minutes before the beef goes in.  I cook this on high heat and stir often to break up the beef into little chunks


Now it’s time to add the spices, potatoes and broth.  I always use my own broth.  You can get that recipe here.  It’s easier than you think to make it.  Tip!  I make chicken stock almost every week during the winter and freeze it for those summer months when I don’t want the stove/oven on.

cheeseburger soup

In another small saucepan, melt the butter and add the flour to make a roux.  You always want to cook this over low heat for at least 1-2 minutes.  Otherwise you will still be able to taste a raw floury taste.   Don’t let it brown though, you just want to cook off the raw flour.


Finally add the milk and cheese and let it all come together.


I served this with my Pioneer Woman baked rolls (which are to die for!!!!) and that ladies and gentleman is a complete meal as far as I’m concerned.

cheeseburger soup


Cheeseburger Soup



  • 1 pound Ground Beef
  • ¾ cup copped onion
  • ¾ cup shredded carrot
  • ¾ cup chopped celery
  • 1 tsp basil
  • 1 tsp parsley
  • 4 cups diced potatoes (about 6 small white potatoes)
  • 3 cups chicken broth
  • 2 Tbsp melted butter
  • ¼ cup flour
  • 8 oz shredded cheese
  • 45 slices American cheese (from the deli)
  • 1½ cup milk
  • Salt and Pepper


  1. Peel, cut and dice about 6 small potatoes and put in a pot of cold water to keep until ready to use
  2. In a large stockpot over med/high heat, add the ground beef, onion, carrot and celery. Sprinkle with some salt and pepper and cook until the beef is no longer pink and the vegetables are tender
  3. Drain off fat
  4. Stir in the basil and parsley. Add the potatoes and chicken broth, bringing to a boil and then simmering until potatoes are soft
  5. Meanwhile, in a small saucepan over low heat, melt the butter and add the flour. Whisk and continue to cook for 1-2 min to burn off any raw flour taste
  6. Stir the flour roux into soup, continuing to stir and cook until thick
  7. Once soup has thickened, add the milk and slowly incorporate the cheese, Season with more salt and pepper
  8. Continue warming until the soup is desired consistency

I use all organic ingredients whenever possible, and hope you do too! 🙂



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King Arthur FlourStockpot w lid


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