Picture this: It’s 2018, a blizzard’s raging outside, and my pantry’s down to ground beef, a sack of potatoes, and a block of Velveeta. Desperation (and hunger) birthed this Creamy Cheeseburger Soup—now a legend in our house. My kids lick their bowls, and my husband insists it’s better than his Friday-night burger. The secret? Dill pickles. Don’t knock it ’til you’ve tried it.

Why This Soup is a Weeknight Hero

• Tastes like a burger in a bowl: All the fixings—beef, cheese, veggies—minus the bun.
• Pantry-friendly: Uses staples you likely already have.
• Kid stealth mode: They’ll never notice the carrots and celery. Promise.

Ingredients & Swaps

(Scroll down for the full recipe card!)

• Ground Beef: 1 lb (80/20). Drain the fat well, or sub ground turkey for a lighter twist.
• Potatoes: 2 large Russets. Or cheat with 3 cups frozen diced potatoes (no shame).
• Velveeta: 16 oz block. Non-negotiable for that silky texture. Cheddar works but gets grainy.
• Broth: 3 cups chicken broth. Beef broth adds deeper flavor.
• Holy Trinity: Onion, carrots, celery—finely chopped. Swap shredded carrots to save time.
• Sour Cream: 1 cup full-fat. Greek yogurt works, but the tang won’t be the same.

Toppings (Go Wild):

• Crispy bacon crumbles
• Extra shredded cheddar
• Dill pickles (trust me—they’re the zing this soup needs)

Step-by-Step Instructions

1. Par-Cook the Potatoes (No Shortcuts!)

1. Microwave hack: Stab potatoes with a fork 4-5 times. Nuke for 12-15 mins until tender. Let cool, peel, and dice into bite-sized chunks.
2. Shortcut: Use frozen diced potatoes. Toss ’em in during Step 4.

2. Brown the Beef

1. Heat a Dutch oven over medium. Add beef, breaking it into crumbles. Cook until no pink remains.
2. Drain fat: Spoon beef onto a paper towel-lined plate. Wipe the pot clean (leave a little flavor behind).

3. Sauté the Veggies

1. Melt 4 tbsp butter in the same pot. Add diced onion, carrots, and celery. Sauté 5-7 mins until soft.
2. Stir in 2 tsp minced garlic—cook 30 seconds until fragrant. Breathe deeply. That’s the good stuff.

4. Build the Soup Base

1. Sprinkle ½ cup flour over veggies. Stir constantly for 1 min to cook off the raw taste.
2. Whisk in liquids: Gradually pour in 3 cups broth and 3 cups milk, whisking to prevent lumps. Bring to a simmer.
3. Season: Add 1 tsp salt, ½ tsp garlic salt, and ½ tsp pepper. Taste and adjust—this is your soup, after all.

5. Bring It All Together

1. Stir in cooked beef, diced potatoes, and cubed Velveeta. Simmer 5-7 mins, stirring until cheese melts into velvety bliss.
2. Kill the heat: Stir in sour cream. Do NOT boil now—it’ll curdle!

6. Serve Like a Diner Chef

1. Ladle into bowls. Top with pickles, bacon, and a mountain of shredded cheese.
2. Pair with: Buttery garlic bread or saltine crackers for crunch.

Pro Tips for Soup Perfection

• Double the batch: Freeze leftovers (without toppings) for up to 3 months. Thaw overnight in the fridge.
• Slow cooker hack: Dump everything (except sour cream) into a crockpot. Cook on low 4 hours. Stir in sour cream before serving.
• Pickle juice power: Add 1 tbsp brine to the soup for extra tang.

FAQ

Can I use real cheese instead of Velveeta?
You can, but Velveeta’s magic keeps it creamy. Shredded cheddar will work, but expect a grainier texture.

Why are my potatoes still hard?
Did you skip microwaving? Always par-cook fresh potatoes—they won’t soften enough in the soup alone.

Can I make this vegetarian?
Swap beef for plant-based crumbles and use veggie broth. Add smoked paprika for a “meaty” flavor.

Serving Ideas

• Classic diner style: Serve with a side of crispy tater tots and a dollop of ketchup.
• Salad: A simple wedge salad with ranch dressing keeps it retro.
• Beer: A cold lager cuts through the richness. Root beer for the kiddos.

Nutrition (Per Serving):
Calories: 520 | Carbs: 35g | Protein: 30g | Fat: 28g
Stats include toppings. Your mileage may vary.

Creamy Cheeseburger Soup

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

Ingredients

• 1 lb lean ground beef (80/20 blend preferred)
• 2 large Russet potatoes (or 3 cups frozen diced potatoes)
• 4 tbsp salted butter
• ¾ cup finely diced yellow onion
• ¾ cup chopped baby carrots (or shredded carrots)
• ¾ cup diced celery
• 2 tsp minced garlic
• ½ cup all-purpose flour
• 3 cups low-sodium chicken broth
• 3 cups whole milk
• 16 oz Velveeta cheese, cubed
• 1 cup full-fat sour cream
• 1 tsp kosher salt
• ½ tsp black pepper

Optional Toppings:

• Dill pickles, chopped
• Crumbled cooked bacon
• Shredded cheddar cheese

Instructions

1. Prep Potatoes:
   • Pierce potatoes with a fork. Microwave 12-15 mins until tender. Cool, peel, and dice.
2. Brown the Beef:
   • In a Dutch oven, cook beef over medium heat until crumbled and no pink remains. Drain fat and set aside.
3. Sauté Veggies:
   • Melt butter in the same pot. Add onion, carrots, and celery. Sauté 5-7 mins until softened.
   • Stir in garlic; cook 30 seconds until fragrant.
4. Make the Roux:
   • Sprinkle flour over veggies. Cook 1 min, stirring constantly.
   • Gradually whisk in broth and milk. Bring to a simmer, stirring until thickened (5 mins).
5. Combine Ingredients:
   • Stir in cooked beef, diced potatoes, and Velveeta. Simmer 5-7 mins until cheese melts.
6. Finish the Soup:
   • Remove from heat. Stir in sour cream until smooth. Season with salt and pepper.
7. Serve:
   • Ladle into bowls. Top with pickles, bacon, and shredded cheese.

Notes

• Storage: Refrigerate leftovers (without toppings) airtight for 3 days. Reheat gently on the stove.
• Freezing: Freeze soup (sans toppings) up to 3 months. Thaw overnight in fridge before reheating.
• Slow Cooker Method: Add all ingredients (except sour cream) to a crockpot. Cook on low 4 hours. Stir in sour cream before serving.