Cheeseburger Soup II Recipe -
Cheeseburger Soup II Recipe

Cheeseburger Soup II

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"This is a creamy and soothing soup. Potatoes and cheese make it smooth and substantial. This soup and a salad makes a delicious easy meal."

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Ingredients Edit and Save

Original recipe makes 6 to 7 servings Change Servings


  1. In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
  2. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
  3. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
  4. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Oct 23, 2009

My mom made this for us when I was growing up and it's still a favorite. I've made my own modifications, though, which make it even easier. 1) Instead of Velveeta, I buy a bag of shredded Mexican style cheese. Bags of shredded cheese are typically 8 oz. on the nose. 2) Instead of shredding carrots myself, I buy them pre-shredded. Quantity should be somewhere between 3/4 and 1 cup. 3) Cut the butter in half, reduce the flour to about a tablespoon, and use ground bison instead of beef for a lower fat version. 4) Soy milk subs for the regular milk just fine. 5) Occasionally, I'll reduce the potatoes and make up the difference with cauliflower. 6) This is where it gets blasphemous: After you brown the beef, just dump everything but the sour cream into a crock pot and let it cook on low all day. That butter/flour bit? It's all just going to melt into the soup anyway! I swear it comes out the same and it's a lot less work. Sour cream should be added just before serving.

Most Helpful Critical Review
May 22, 2013

I made soup without too many changes and it was VERY bland. I left out the carrots and celery. I changed it up before serving and was much better - after a few days in the icebox it was even tastier. Next time I will brown the hashbrowns, onions and green chilis with garlic. Some reviewers have suggested skipping the roux (flour and butter) but its definitly necessary. Do not skip or soup will be way too watery. 1 Jar (8oz) Tostitos Queso Dip instead of processed cheese Added two cans of Rotel (tomato & green chili) 1 can of diced green chilis

Feb 07, 2003

AWESOME!!! My husband always raved about a Cheesburger Soup he eats at a local restaurant during his lunch breaks, so I decided to find a recipe. I used this one and the only changes I made were that I used fresh peeled and cubed potatoes rather than hash browns and I added more meat. He said it was better than any he's ever had! I had never heard of Cheesburger Soup, but you can bet I, too, am a fan now. Thanks for a great recipe!

Nov 10, 2005

Made this tonight and the family really enjoyed it. The only reason I didn't give it 5 stars, was because I had to guess at the type of hash browns that it was supposed to have (I used the Simply Potato Shreds that are found in the dairy aisle) Very quick and easy

Jan 23, 2005

Great Soup! We loved it! I cooked the beef & drained. Then I added the beef, chicken broth, 2 c. of beef broth (I omitted the milk), vegetables, potatoes & spices.(I shredded my own potatoes.) I did not use any margarine. I thickened the soup & added low-fat Velveeta cheese. Using fat-free sour cream this makes a Weight Watchers entree worth 5 points if you make it for 7 servings.

Nov 13, 2004

While this is not exactly gourmet cuisine (come on, it has Velveeta!) it is really delicious. It's wonderful creamy comfort food for a cold day. I added a dash of cayenne, and didn't have the sour cream, but I'll add it next time. I also made it in the crockpot, sauteeing everything first and then tossing it in. Everyone loved it, even my hates-everything five year old. This dish will be a new regular.

Nov 06, 2008

This was SO good! I was really surprised at how this turned out... not at all what I was expecting... much better! I followed the recipe exactly, except for omitting the milk because I was out. I think next time I will skip the flour because it was almost too thick. Thank you, thank you!

Dec 07, 2006

This soup was pretty good. I did make a few changes, I sauteed the beef with garlic, worcestershire and dried parsley to give it some flavor. I used shredded sharp cheddar cheese and completely omitted the milk, which left the soup thick and stew-like. I served it with cornbread and we all enjoyed the meal.


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  • Calories
  • 712 kcal
  • 36%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 54.4 g
  • 84%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 33 g
  • 66%
  • Sodium
  • 1439 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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