Cheeseburger Soup is my new favorite soup! Your house will smell amazing and this soup tastes amazing. Who wouldn't like creamy cheesy soup with your favorite cheeseburger fixings on top?
I'm pretty positive you won't even miss the bun! Burgers are one of my favorite foods to eat in the Summertime and now that it is starting to transition over to Fall, this is the perfect alternative to a cheeseburger.
The weather is starting to get cooler here. It's that time of year when you have to dress in layers in the morning to stay warm and take the extra layers off in the afternoon. Lately, I've been craving soup or chili. There's a lot of soup recipes on this site and if you're trying to find more of them use the search bar located in the sidebar. On a desktop that is on the right-hand side of this page, but if you are using your phone, that is located towards the bottom of this page.
For more delicious soup recipes please try Lasagna Soup, 5 Ingredient Tomato and Basil Blender Soup, or Knoephla Soup.
Jump to:
Ingredients Needed
- Ground beef 93% fat-free - Is considered better than higher fat options for several reasons. First, it has less saturated fat, which can contribute to heart disease and other health issues. Additionally, it tends to have fewer calories per serving, making it a good option for those watching their weight.
- Onions - provide a sweet and savory flavor to the dish, while also helping to build the foundation of the dish with its aroma and ability to caramelize.
- Celery adds a slightly bitter and salty flavor, along with a refreshing crunch.
- Carrots - contribute a subtle sweetness and a hearty texture to the dish.
- Chicken broth - The best type of chicken stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
- Russet potatoes also known as Idaho potatoes, are a popular variety of potato that are widely consumed in the United States.Salt and pepper to taste
- Dried parsley - Parsley is a type of herb that is commonly used as a garnish or seasoning in various dishes. It has a bright green color and a mild, slightly bitter taste. Parsley is a good source of vitamins A and C, as well as minerals such as potassium and iron.
- Dried basil
- Milk - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
- Cubed Velveeta cheese or sharp grated cheddar cheese
- See the recipe card below for a full list of ingredients and measurements.
Optional Ingredients
- Diced dill pickles, chopped bacon, shredded cheese,tomatoes, parsley flakes,lettuce for garnish
- Sub ground turkey, Italian sausage, for ground beef
- Other types of cheeses to try - swiss, pepper jack, or shredded cheddar cheese
- Top with sour cream
How to Make Cheeseburger Soup in Instant Pot
Step 1: Turn your Instant Pot onto the saute function. Use the adjust button to set it to the medium setting. Once the pot has heated up, brown the beef and drain off all the extra grease. Add in onions, carrots, celery, salt, pepper, parsley, basil and garlic powder. Saute for 2-3 minutes, until it is translucent.
Step 2: Add in the broth. Keep the pot on the saute setting so that the broth will get heated up while you are preparing the rest of the ingredients. Then add in the potatoes.
Step 3: Cover the Instant Pot and secure the lid. Make sure the valve is set to “sealing.” Set the timer on manual high pressure to 5 minutes.
Step 4: Add milk to the Instant Pot. Make a cornstarch slurry by stirring the cornstarch and water together in a small bowl. Add the slurry to the pot. Turn the saute function on. The soup will start to thicken when, then add in cheese and stir. Enjoy!
When the timer beeps let the pot sit for about 10 minutes. Then release any pressure that remains.
Recipe FAQS
This recipe works well with a Slow Cooker or Instant Pot. The instructions for the slow cooker are listed in the recipe.
Cook the ground beef in a skillet on medium-high-heat on the stove for 3-5 minutes or until the ground beef is no longer pink. Then add that and all the other ingredients to the slow cooker. Cook on low for 4 to 6 hours.
Always store leftovers in clean, food-grade containers. The type of container doesn’t really matter. Use zip lock, glass, plastic, whatever! Make sure the container is airtight before putting it in the freezer or fridge.
Cheeseburger soup is a delicious and hearty soup that is perfect for a cold winter day. It is a creamy soup that is made with ground beef, potatoes, onions, carrots, cheese, and a variety of spices. There are a number of foods that would go well with cheeseburger soup, including:
More Great Recipes to Try:
If you tried this Cheeseburger Soup any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Recipes Diaries.
Cheeseburger Soup
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 6 1x
- Category: Easy
- Method: Stovetop
- Cuisine: American
Description
Cheeseburger Soup is my new favorite soup! Your house will smell amazing and this soup tastes amazing. Who wouldn't like creamy cheesy soup with your favorite cheeseburger fixings on top?
Ingredients
- 1 pound of ground beef 93% fat-free *see notes*
- ½ small onion, diced
- 3 cups chicken broth
- 2 large russet potatoes, cubed
- 1 carrot, cubed
- 1 celery rib, finely diced
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp dried parsley
- 1 tsp dried basil, or seasoning of choice
- 10oz milk 1%
- 1 cups of cubed Velveeta cheese or sharp grated cheddar cheese
- 3 Tbsp cornstarch
- 3Tbsp water
- Diced pickles, tomatoes, lettuce for garnish
Instructions
- Cook the ground beef in a medium non stick skillet and drain any extra fat.
- While the ground beef is cooking chop your vegetables. Potatoes, onions, carrots, and celery.
- Add the cooked ground beef, vegetables, salt, pepper, parsley, and basil to a crock pot. Pour in the chicken stock and let that simmer on low for 6 hrs.
- Mix together the water and cornstarch in a small bowl. Add that to the slow cooker a long with the cheese and milk. Cover and cook on low for another 30 minutes.
- Enjoy with hamburger toppings or whatever you’d put on top of your hamburger.
- Serving Size: 1 cup
Notes
My WW Personal Points: 5 Click here to see in recipe builder (will have to log in)
updated recipe ingredients 11/20/23
Nutrition
- Calories: 222
- Sugar: 6
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 19
- Fiber: 1
- Protein: 19
Kay says
We haven't had potatoes either time we've made it, but it has been delicious and I think I'll continue to leave them out. Without potatoes and with unsweetened almond milk it's only about 5 green WW points, even with the bacon topping!
Jenna says
Yes, it is supposed to be more like a potato cheeseburger soup.
Tammy says
I made a stove top version - it has a strong potato soup taste and consistently. I like potato soup but my son does not. If I make it again I will leave out the potatoes and I added on some sharp cheddar in additional to the velvetta to cut some of the potato flavor and amp of the cheese taste. I did love it with some chopped dill pickles on top at the end. I am curious what it would be like with beef broth instead of chicken also. Nice for a cold winter day.
Christine @ myblissfulmess says
I made this for my family and everyone loved it, including myself. It has wonderful flavor. A little crisp crumbled bacon on top perfects this delicious and healthy soup. I used 93% lean ground beef, and have not tried it with ground turkey yet, but will try that next time. My kids even took some leftovers to school for lunch!
Jenna says
I hope you like it! It tastes amazing.
Jenna says
Yes. In a pyrex glass container or a freezer bag.
Carissa Nelson | Spoonful of Easy says
Yum! The weather just turned cool here too and I'm so ready for soups! Trying this tonight!
Sam says
So you think you could freeze this soup?