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Big Batch Cheeseburger Soup

When my mother-in-law gave me her recipe for cheeseburger soup, I changed it a little to make it my own. You can use turkey meat instead of beef or add bell peppers or jalapenos for a little kick. —Christina Addison, Blanchester, Ohio
  • Total Time
    Prep: 20 min. Cook: 7 hours
  • Makes
    6 servings (2-1/4 quarts)


  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces
  • 3 cups chicken broth
  • 1-1/2 cups whole milk
  • 2 medium carrots, shredded
  • 1 celery rib, finely chopped
  • 1 tablespoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) Velveeta, cubed
  • 1/4 cup sour cream
  • Chopped fresh parsley, optional


  • In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours.
  • Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.
Nutrition Facts
1-1/2 cups: 300 calories, 15g fat (8g saturated fat), 75mg cholesterol, 949mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 19g protein.

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  • shereeder
    Aug 20, 2020

    I've made this soup in the past. If my daughter likes it, it's a keeper. Instead of the velveeta, I grated my own cheddar and used that. If you opt to use a different cheese other than velveeta, make sure it's not the pre-shredded as that has a coating on it that doesn't allow to melt smoothly. I used more cheese than called for and it thickened the soup up nicely.

  • shermanhenryfloyd
    Jun 7, 2020

    When making this, think "cheeseburger". Do you put potatoes, celery, basil, parsley and carrots on your cheeseburger? This is a good base to add cheeseburger ingredients- tomatoes, mustard, and other things you would actually want on a cheeseburger.

  • Allison
    Feb 14, 2020

    I wasn't a huge fan of this soup. It's very thin and not very cheesy as written, so if I made it again, I would add more Velveeta and thicken the broth as another review suggested. I don't think I will be making this again though.

  • mythyagain
    Dec 2, 2019

    Very yummy. I added a small can of green chilies and a little extra cheese. Great with cornbread.

  • Mindy
    Jul 14, 2019

    This is the best soup EVER! Made it several times that I had to give this recipe to friends.

  • P vinod
    Dec 23, 2018

    Will try to get it made at home or have it at a good restaurant. Thanks

  • shannondobos
    Sep 25, 2017

    I have to admit that I was skeptical of this because I'm not a big velveeta fan. I am happy to say I was wrong, though. I made this soup exactly as written, and it was absolutely delicious!

  • hotfudgesundae
    Jan 1, 2017

    Great flavor, a hit at our home! Will definately make this again.

  • menkens
    Nov 28, 2016

    Used as a "base" but made a few changes -- added 1/2 pound more meat; 12 ounces of Velveeta; about 2 cups shredded sharp cheese and 1 cup sour cream. I put everything into the crock pot at the same time but mixed very well ... substituted vegetable broth and used 32 ounces. Checked periodically and added broth to get consistency we liked.

  • Olivia
    Nov 22, 2016

    This soup recipe intrigued our family so we decided to try it. The cheese came in a 1 pound brick, and I'm glad it did because we ended up adding the entire 1 pound rather than just the 8 ounces that the recipe called for. Also, it seemed that the broth would be better if it were a little thicker, so I thickened it with a few tablespoons of flour whisked in. With these changes, it was a huge hit at our house. We had a variety of toppings such as red onion, green onion, bacon pieces, and mushrooms.