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Cheeseburger Soup

Delicious filling soup recipe
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: cheese, dinner, soup, supper
Servings: 6
Author: aimeekepka
Cost: $12


  • whisk
  • Spoon
  • ladle
  • stock pot
  • 1/4 cup
  • 1 Cup
  • small sauce pan


  • 2 lbs Groun Beef I mixed 1lb lean and 1lb not so lean
  • 3/4 cup chopped onion
  • 3/4 cup diced carrots
  • 3/4 cup diced celery
  • 1 tsp. dried basil
  • 1 tsp. dried parsley flakes
  • 4 tbsp butter divided
  • 3-4 cups chicken broth
  • 4 cups peeled and diced potatoes
  • 1/4 cup all purpose flour
  • 2 cups shredded cheddar
  • 1 1/2 cups milk
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup sour cream


  • Brown the hamburger in your stock pot, drain and set it aside in a seperate bowl.
  • In the same stock pot add 1T. of butter, carrots, celery, onions, parsley and basil on med. heat. Saute until tender 5-7 minutes.
  • Add the broth, potatoes and beef, bring to a boil. Reduce heat and cover for 10-12 min. until potatotes are tender.
  • In a small skillet add the rest of your butter 3T. add 1/4 cup of flower and cook until bubbly. Add to soup and bring to boil, cook and stir for 2 minutes until it's disolved and soup is thickened. Reduce heat to low.
  • Stir in cheese, milk, salt and pepper. Stir together until cheese melts. *This is where it gets good.* Remove from heat and stir in sour cream. YUM!


This original recipe actually called for 1/2 lb of ground beef. You're welcome to use less I'm glad I used 2 whole pounds but I also added 2 extra cups of chicken broth. This wasn't necessarily needed because you add in the milk. If you want less broth just use 2 cups of chicken broth. 
Other then the small skillet you'll be able to do everything else in the stock pot. Minimal dishes! Here's how I go through the steps to cook this soup.
  1. Brown your hamburger--while it's cooking cut up your vegetables (minus the potatoes). After it's brown drain it and set aside in a bowl. Get your Tbsp. of butter and add to your stock pot with the veggies you just cut up.
  2. While that's cooking for 5-7 min. cut up your potatoes.
  3. Check to see if your vegetables are tender and if they are add in your chicken broth, potatoes and beef. Bring to a boil then reduce heat to simmer until potatoes are tender, 10minutes or so.
  4. Get your small skillet and add the 3T. butter to it with the 1/4 cup of flour. Cook until bubbly, add to soup. Cook and stir for 2 min. Reduce heat to simmer.
  5. Stir in the cheese, milk, salt and pepper until the cheese is melted. Remove from heat and blend in the sour cream. A bit repetitive from the above directions but I thought I'd share with you how it can all be condensed into a smooth, quick process. 
  6. Enjoy!!