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The Best Creamy One-Pot Cheeseburger Soup

Close-up of a white bowl filled with creamy, orange-hued cheeseburger soup containing ground beef and chunks of potato.
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You get all the flavor of a classic cheeseburger in this hearty, creamy soup. This easy, one-pot recipe uses ground beef and cheddar cheese, making it a perfect, satisfying meal for a quick weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cups beef broth
  • 2 medium russet potatoes, peeled and diced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 8 ounces Velveeta cheese, cubed
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup milk or heavy cream
  • Optional toppings: cooked bacon bits, pickle relish, extra shredded cheddar

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain off any excess grease.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables soften, about 5 to 7 minutes.
  3. Pour in the beef broth. Add the diced potatoes, Italian seasoning, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are tender.
  4. Reduce the heat to the lowest setting. Add the cubed Velveeta cheese and stir constantly until it melts completely into the broth, creating a creamy base.
  5. Stir in the shredded cheddar cheese until fully melted and smooth.
  6. Pour in the milk or heavy cream and stir until the soup is heated through but do not let it boil after adding the dairy.
  7. Taste the soup and adjust salt and pepper if needed.
  8. Serve hot with your favorite cheeseburger toppings, like bacon bits or pickle relish.

Notes

  • For a richer flavor, substitute half of the beef broth with a dark beer, like a stout, before adding the potatoes.
  • If you do not have Velveeta, you can use 12 ounces of extra sharp cheddar cheese, adding it slowly with the milk at the end.
  • This soup freezes well; cool completely before storing in an airtight container for up to three months.

Nutrition

Find it online: https://cookincorner.com/cheeseburger-soup-best-creamy-one-pot-recipe/