Comfort your loved ones with a heart-warming dish like this Stovetop Cheeseburger Soup with Velveeta. It's perfect not only when you are craving something comforting, but also when you are craving the juiciness of a cheeseburger! It's like a deconstructed cheeseburger, cheesy, yet warm and extra creamy! A family favorite that can be ready in just half an hour! Made with hearty ground beef, melty cheese, carrots, and potatoes.
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Cheesy Hamburger Potato Soup hits all the right notes, whether you are looking for a cozy and satisfying dish to warm you up on a chilly day or just needing a comfort meal. When we need an easy weeknight dinner, Homemade Cheesy Hamburger Helper and Chicken And Dumplings With Canned Biscuits are some of our favorite recipes in the weekly rotation.
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Why You'll Love This Stovetop Cheeseburger Soup!
I've always loved comforting my loved ones through food, and one of my go-to feel-good meals is this stovetop cheeseburger soup. It's incredibly simple to make, yet rich, hearty, and full of flavor—proof that comfort doesn't have to be complicated. Perfect for a cozy night in or a last-minute dinner, this soup always hits the spot.
Here's more reasons why this potato cheeseburger soup will win your heart:
- Quick recipe - From preparation to stovetop, you only need 40 minutes! Plus, the steps are easy to follow.
- Easy clean-up - This is a one-pot dish, so the cleaning requirements are minimal.
- Packed with veggies - Potatoes, carrots, and celery make this dish wholesome and hearty!
- Extra creamy - The combo of cheddar, cream cheese, and Velveeta makes it possible to have all the creamy goodness in a bowl.
- Crowd's favorite - It's perfect for soup lovers and even picky eaters.
Equipment Needed
- Dutch oven or large pot
- Knife and cutting board
- Spatula or wooden spoon
- Measuring spoons and cups
- Small bowl
Key Ingredients
Ground beef - It is best to use lean ground beef to avoid excess grease.
Butter - It adds richness to the flavor of sautéed vegetables.
Onions, celery, and carrots - They serve as the aromatics.
Russet potatoes - They make the soup hearty and also make it thick.
Chicken broth - It adds a savory flavor to the base.
Spices - A mix of Italian seasoning, garlic powder, salt, and pepper enhances the whole flavor.
Cornstarch and heavy cream - The mixture of these two creates a nice, thick soup base.
Dijon mustard - It adds the slight tang of a cheeseburger.
Cheddar, cream cheese, and Velveeta - They create the melty cheese and creamy goodness.
Step-By-Step Instructions
Start by browning the beef in a large pot over medium heat. Use a spatula to break the meat into small pieces as it cooks. Once the meat is fully cooked or brown, drain the fat and transfer the browned beef to a bowl.
In the same pot, melt the butter and add the onion, celery, carrots and potatoes. Sauté for about 5 minutes until fragrant.
Pour in the chicken broth. Add the spices (garlic powder, salt, pepper, and Italian seasoning), as well as the Dijon mustard. Bring to a boil, reduce the heat, and simmer, covered, for 10 minutes or until the potatoes are cooked (fork-tender).
Thicken the soup by making a slurry. Whisk the cornstarch and heavy cream together until smooth, and stir it into the pot. It is important to not add the cornstarch directly to hot liquid because it will form lumps.
When the potatoes are fork tender, turn off the heat and remove the pot from the burner. Add the cornstarch slurry and stir into the soup followed by cheddar cheese, cream cheese, and Velveeta. Mix until everything is melted and the soup is creamy and smooth. The residual heat will melt the cheese and this will keep the cream from curdling.
Ladle the soup into serving bowls and garnish with fresh parsley or extra cheddar. Enjoy your homemade ground beef and potato soup while warm.
Serving Recommendations
Stovetop Cheeseburger Soup with Velveeta is perfect as it is, but try pairing it with:
- Garlic toast or crusty bread.
- A fresh green salad.
- To achieve the real cheeseburger twist, add dill pickles on the side.
- Drizzle it with hot sauce for a little extra spice.
- Serve in a bread bowl for a fun dinner!
Make Ahead
Yes you can make this soup in advance. It reheats great and makes delicious leftovers. You can make cheeseburger potato soup a day in advance. To reheat add the soup to a pot and bring to a very slow simmer. Do not boil because that can curdle the cream.
Storage
If there are any leftovers, store them in an airtight container and refrigerate them for up to 4 days. The soup will thicken as days pass. Just add a splash of milk or broth if you plan to reheat it.
You can also freeze it. Cool it completely and store in a freezer-safe container for up to 2 months. If you plan to reheat it, add freshly grated cheese. Thaw it in the fridge overnight. I have had people say the potatoes do not freeze well but my family never seems to tell a difference so I say give it a try if you have a bit leftover.
Expert Tips
- Dice the potatoes evenly so they cook uniformly.
- For easy melting, use cheese at room temperature.
- Check the potatoes regularly to avoid overcooking them.
- For an extra flavor, you can add crumbled bacon or chopped green onions.
- Always dissolve the cornstarch in cold liquid before adding to the soup to prevent lumps.
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Stovetop Cheeseburger Soup with Velveeta
Ingredients
- 1 pound lean ground beef
- 3 tablespoons unsalted butter
- ½ cup onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cups russet potatoes, cubed
- 4 cups chicken broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- ½ cup heavy cream
- 3 tablespoons cornstarch
- 2 teaspoons Dijon mustard
- 8 ounces Velveeta
- 4 ounces cream cheese
- 1 cup sharp cheddar, plus extra for garnish
Instructions
- Heat a large pot or Dutch oven over medium heat.
- Brown the ground beef and use a spatula to break the meat into small pieces. Once cooked through drain the fat from the meat and transfer to a bowl.
- In the same pot add the butter, onion, carrots, celery and potatoes and saute for 5 minutes.
- Next add the chicken broth, seasoning and Dijon mustard. Stir and bring pot to boil. Reduce to a simmer and cover. Cook for 10 minutes or until potatoes are fork tender. Check the potatoes every few minutes because you do not want them to over cook and be mushy.
- Mix the heavy cream and cornstarch together to make a slurry to thicken the soup. It is important to dissolve the cornstarch in the cold cream before pouring it into the soup.
- When the potatoes are tender remove the pot from heat and add the cream slurry, Velveeta, cream cheese and cheddar cheese. Stir well until the residual heat melts all of the cheese.
- Serve immediately with fresh parsley and extra cheddar for garnish.
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