Born from a snowstorm pantry raid, this Creamy Cheeseburger Soup is rich, hearty, and unforgettable. With beef, potatoes, Velveeta, and the secret star—dill pickles—it’s comfort food that tastes just like your favorite cheeseburger in a bowl.

Why This Soup is a Weeknight Hero

• Burger in a bowl: Juicy beef, melty cheese, hearty veggies—all without the bun.
• Pantry-friendly: Uses staples like ground beef, potatoes, and broth.
• Kid-approved: Carrots and celery disappear into creamy goodness.

Ingredients & Swaps

• Ground Beef: 1 lb 80/20. Or swap turkey for a lighter option.
• Potatoes: 2 Russets. Frozen diced potatoes work in a pinch.
• Velveeta: 16 oz block. Cheddar is doable but less silky.
• Broth: 3 cups chicken or beef broth.
• Onion, Carrots, Celery: The classic flavor trio.
• Sour Cream: Full-fat for tangy richness.

Toppings: Crumbled bacon, shredded cheddar, and chopped dill pickles (the game-changer).

Step-by-Step Instructions

1. Prep the Potatoes

Microwave whole potatoes until tender, then dice. Or toss in frozen potatoes during cooking.

2. Brown the Beef

Cook beef in a Dutch oven until browned. Drain excess fat and set aside.

3. Sauté Veggies

In butter, sauté onion, carrots, and celery until softened. Add garlic for 30 seconds.

4. Make the Base

Stir in flour, then gradually whisk in broth and milk. Simmer until thickened.

5. Combine Everything

Add beef, potatoes, and cubed Velveeta. Stir until melted into a creamy sauce.

6. Finish & Serve

Off heat, stir in sour cream. Ladle into bowls and top with bacon, pickles, and cheese.

Pro Tips

• Pickle power: Add a spoonful of pickle brine for extra zing.
• Batch cooking: Double and freeze for up to 3 months.
• Slow cooker option: Cook everything except sour cream on low for 4 hours; stir in sour cream before serving.

Serving Ideas

• Retro style: Pair with tater tots or fries on the side.
• Fresh balance: Serve with a crisp wedge salad.
• Drinks: A cold lager for adults, root beer for kids.

Creamy Cheeseburger Soup Recipe

Prep Time: 15 mins | Cook Time: 25 mins | Total: 40 mins | Servings: 6

Ingredients

• 1 lb ground beef (80/20)
• 2 large Russet potatoes, diced (or 3 cups frozen diced)
• 4 tbsp butter
• ¾ cup diced onion
• ¾ cup chopped carrots
• ¾ cup chopped celery
• 2 tsp minced garlic
• ½ cup flour
• 3 cups broth (chicken or beef)
• 3 cups milk
• 16 oz Velveeta, cubed
• 1 cup sour cream
• 1 tsp salt, ½ tsp pepper

Toppings: Dill pickles, bacon, shredded cheddar

Instructions

1. Microwave potatoes until tender; dice.
2. Brown beef, drain, and set aside.
3. Sauté onion, carrots, celery in butter. Add garlic.
4. Stir in flour, then whisk in broth and milk. Simmer until thick.
5. Add beef, potatoes, and Velveeta. Stir until smooth.
6. Remove from heat; stir in sour cream. Season to taste.
7. Serve with toppings and enjoy!

Notes

• Storage: Refrigerate 3 days or freeze 3 months.
• Reheating: Warm gently; add a splash of milk if thick.
• Vegetarian swap: Use plant-based crumbles and veggie broth.