Sitting down to a steaming bowl of creamy cheeseburger soup is the perfect way to warm up on a cold Minnesota day. This rich, comforting soup has become a family favorite—my daughter even requests it for her soup buffet every year on her birthday.
My appreciation for this soup began about four years ago when we found a cheeseburger soup on a restaurant salad bar. At first I was skeptical, but after my daughter went back for a third bowl I decided to try it. One bite and I understood why she loved it.
We visited that restaurant most Wednesdays while the soup was offered, but after a while it disappeared from the menu. Left craving that unique combination of flavors, I worked to recreate it at home. After several attempts I settled on the right balance of cheese, beef, cream, and yes—dill pickles—for the perfect tang that cuts through the richness.
For this recipe you will need ground beef, onion, carrots, celery, dried basil and parsley, butter, chicken broth, potatoes, flour, Velveeta or cheddar cheese, milk, salt, pepper, sour cream, and dill pickles.
Prep tip: chop all your vegetables before you start cooking. With everything ready, the soup comes together quickly for an easy weeknight meal.
Begin by browning the ground beef in a skillet, drain it well, and set it aside. While a large stockpot is ideal for making the full soup, you can brown the meat in a separate pan and transfer it to the pot when ready.
In the same pan, add 1 tablespoon of butter and sauté the onion, carrots, celery, basil, and parsley until the vegetables are tender, about 10 minutes.
Transfer the sautéed vegetables, browned beef, chicken broth, and diced potatoes to a stockpot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10–12 minutes or until the potatoes are tender.
While the soup simmers, make the roux: melt the remaining butter in a small saucepan, stir in the flour, and cook for 3–5 minutes until bubbly and the raw flour taste is gone. Letting the roux cook properly ensures a smooth, thickened soup without a floury taste.
Stir the cooked roux into the simmering soup and bring it back to a boil. Cook and stir for about 2 minutes, then reduce the heat to low. Add the cheese and milk, season with salt and pepper, and stir until the cheese melts and the soup is smooth.
Remove the pot from the heat and stir in the sour cream and finely diced dill pickles. The pickles are optional, but they add a pleasant tang that balances the richness of the cheese and sour cream.
Serve the soup with warm bread for dipping and a simple side salad for a complete, satisfying meal.
Delicious!
- 1 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 4 cups chicken broth
- 4 cups diced peeled potatoes, uncooked
- 1/4 cup all-purpose flour
- 8 ounces Velveeta cheese, cubed (or cheddar)
- 2–2 1/2 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream
- 3/4 cup finely diced dill pickle
- Brown the ground beef in a 3-quart saucepan; drain and set aside.
- In the same saucepan, add 1 tablespoon butter and sauté onion, carrots, celery, basil, and parsley until vegetables are tender, about 10 minutes.
- Add the broth, potatoes, and beef; bring to a boil. Reduce heat, cover, and simmer 10–12 minutes or until potatoes are tender.
- Meanwhile, in a separate skillet, melt the remaining butter. Stir in the flour and cook, stirring continuously, for 3–5 minutes until bubbly. Add the roux to the soup and bring to a boil. Cook and stir for 2 minutes, then reduce heat to low.
- Stir in the cheese, milk, salt, and pepper; cook and stir until the cheese melts and the soup is smooth.
- Remove from heat and stir in sour cream and diced pickles. Adjust seasoning to taste and serve hot.
Extra Tip: This cheeseburger soup freezes very well. I often make a double batch and freeze leftovers for another night or for school lunches.