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One Pot Cheeseburger Soup

Cheeseburger Soup

Do you ever get so caught up in life that you forget how nice it is to actually enjoy life?

Don’t get me wrong.  I love my life.  I have amazing kids and a great husband and I love being home with all of them during the day. 

However sometimes I get so caught up in everyone else life, my kids, my chores, my responsibilities I sometimes forget about me. 

So the other day, I had a friend and her son over.  It was SOOO nice.  There was no agenda.  There wasn’t a massive time crunch of a 1 hour play date, which allows you all of 3 sentences before you’re interrupted by your child a thousand times.

We made soup and yummy crusty bread for lunch, chatted about life and over all, gave my adult conversation batteries a boost. 

We made this incredible Cheeseburger soup that I found over on The Recipe Critic’s Website. 

The soup was delicious, however there were a few changes I wanted to make from the original recipe of which I’ve done below. 

This is one of those easy to make, chilly Autumn day soups. 

Now if you’re like me and chatting the entire time your cooking, and keep forgetting to cut your veggies while your chatting, well it may take you longer than 30 minutes {like me while my friend was here}. 

However if you actually focus more on cooking and less on talking {unless you are a master multi-tasker} than this soup can definitely be done in 30 minutes! 

It’s a soup that reheats well, can be eaten more than once and can be jazzed up to your personal tastes.  Add a little bacon for a bacon cheeseburger soup or a pickle on the side to eat between bites for the full hamburger experience.  Kick your soup up a notch with some Tabasco sauce.  The sky is limitless on how you can adapt this tasty soup to fit you and your family!

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Cheeseburger Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 Servings


  • 1 pound ground beef
  • 3/4 cup onion, diced
  • 3/4 cup carrots, shredded or diced
  • 3/4 cup celery, diced
  • 3 cups chicken broth
  • 1 teaspoon basil, dried
  • 1 teaspoon parsley, dried
  • 4 cups potatoes, peeled & diced
  • 16 ounces Velveta cheese, cubed
  • 1 1/2 cups milk, I prefer cooking with whole, but any % will work!
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup sour cream
  • Crumbled bacon {optional}
  • Tabasco {optional}
  • Pickles, on the side {optional}


  1. In a soup pot or dutch oven, cook ground beef, onions, carrots & celery until ground beef is cooked through, onions are translucent and carrots are soft.. If ground beef has a lot of extra fat and oil, drain off.
  2. Add broth, basil, parsley and potatoes. Cover and let simmer for 10 minutes or until potatoes are easy to pierce with a fork.
  3. Stir in Cheese, milk, salt & pepper and bring to a boil and cook until cheese is melted and well incorporated.
  4. Remove from heat and stir in sour cream.
  5. Serve immediately.


Items used in this recipe include…


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