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Cheeseburger Soup is the perfect answer for a cool autumn or spring night. Made with grated potatoes, carrots, and onion, and lots of cheese, it’s a quick and easy weeknight dinner that satisfies.
(Post modified on 10/17/23.)
Years ago, my cousin Brenda made this soup for me, and it was so yummy I had to start serving it to my family. Our daughters love it, and we make it often as soon as soup season arrives. It’s simple to make and delicious.
While it doesn’t remind me of a cheeseburger, it does have ground beef in it and a bunch of cheese, so I guess that counts.
More Creamy-Cheesy Soups to Enjoy
Ingredients Needed for Cheeseburger Soup
(See the full recipe at the bottom of this post.)
- lean ground beef (80/20, or ground venison)
- large Russet potatoes, shredded
- large carrot, peeled and shredded
- sweet onion
- chicken bouillon + water (or chicken broth)
- whole milk
- processed cheese (like Velveeta)
- dried parsley
- kosher salt
- freshly ground black pepper
Instructions for This Recipe
Gather your ingredients so that you have everything close at hand on the counter or table. You’ll need a large kettle or small Dutch oven to make this recipe.
Prepare the Ingredients
Using a food processor or a box grater, shred the Russet potatoes.
I prefer to leave the skin on the potatoes, but you may peel the potatoes if you want.
Peel and shred the carrots.
I like to shred the potatoes and carrots with a food processor or box grater. The grated vegetables give the soup a fine texture and allows it to cook quickly.
Mince the sweet onion on a cutting board with a sharp Chef’s or Santoku knife.
Prepare the homemade broth mixing together 4 cups boiling water with 2 chicken bouillon cubes. Or if desired, you may substitute store-bought chicken broth instead.
Slice the processed cheese into small cubes for faster melting.
I rarely buy Velveeta cheese unless it’s on sale. Feel free to use a generic processed cheese for this recipe as I don’t believe you’ll notice any difference.
Make the Soup
In a large kettle or Dutch oven, brown the lean ground beef (or ground venison).
For best results, use a lean ground beef (80/20), or ground venison also works very well.
Add the shredded potatoes, carrots, and minced onion. Stir to combine.
Pour in the prepared chicken broth and cook until the vegetables are tender, about 12-15 minutes.
Add the whole milk and processed cheese, stirring occasionally until melted.
If I desire a creamier soup, sometimes I will use Half and Half cream instead of whole milk. But do not use 2% or skim milk. I think that would leave you with a very “watery-tasting” soup.
Season with fresh or dried parsley, kosher salt, and freshly ground black pepper. Simmer for an additional 10-15 minutes.
To serve, ladle soup into individual bowls. Garnish with fresh parsley, if desired. Serve with saltine crackers or a hard crusty bread, such as my Tangy Sourdough Bread, Soft Breadsticks, or dinner rolls, such as Oat Rolls or Sourdough Dinner Rolls.
This recipe will serve 4-6 people.
- 1 1/2 pounds lean ground burger or ground venison
- 2 large Russet potatoes shredded
- 1 large carrot peeled and shredded
- 1 medium onion chopped
- 2 cubes chicken bouillon + 4 cups water or 4 cups chicken broth
- 2 cups whole milk or half-and-half cream
- 10 oz processed cheese like Velveeta cubed
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Gather your ingredients and a large kettle or Dutch oven.
Prepare the Ingredients
- Using a food processor or a box grater, shred the Russet potatoes and peeled carrots.
- Mince the sweet onion on a cutting board with a sharp Chef's or Santoku knife.
- Prepare the homemade broth mixing together 4 cups boiling water with 2 chicken bouillon cubes. Or if desired, you may substitute store-bought chicken broth instead.
- Slice the processed cheese into small cubes for faster melting.
Make the Soup
- In a large kettle or Dutch oven, brown the lean ground beef (or ground venison) over medium heat.
- Add the shredded potatoes, carrots, and minced onion. Stir to combine.
- Pour in the prepared chicken broth and cook until the vegetables are tender, about 12-15 minutes.
- Add the whole milk and processed cheese. Cover with a lid and simmer on low heat, stirring occasionally until melted.
- Season with fresh or dried parsley, kosher salt, and freshly ground black pepper. Simmer uncovered for an additional 7-10 minutes. Serves 4-6.