15 Cheesy Easy Cheeseburger Soup to Try Tonight

This easy cheeseburger soup takes everything you love about a juicy diner burger — beef, melted cheese, soft potatoes — and turns it into one comforting pot of soup. It comes together on the stovetop in under an hour with pantry staples, no grill or bun required. The Velveeta (or sharp cheddar) gives it that stretchy, unmistakably cheesy finish, while grated carrot and celery sneak in extra veg without changing the flavour. Whichever variation below you choose, you'll have a hearty, kid-approved dinner on the table fast.

This is the base recipe everyone starts with: ground beef, a butter-sautéed veg base, chicken stock, diced potatoes and a Velveeta finish. Grating the carrots rather than dicing them means they melt into the broth instead of staying crunchy, which keeps the texture smooth. Stick to sharp cheddar if you can't find Velveeta — it melts almost as well and adds more flavour depth. Serve it exactly as written for the true diner-burger taste that started the trend.

For a genuinely fast version, swap the diced potatoes for 300 g (about 2 cups) frozen hash browns, which cook through in 8 minutes instead of 15. Use pre-shredded sharp cheddar rather than cubed Velveeta so it melts in under a minute with no extra stirring. Skip the roux step entirely and thicken instead with a tablespoon of cornflour mixed into the milk before adding it. You'll have dinner on the table in under 20 minutes flat.

Double the potatoes to 800 g (about 4 medium) and leave the skins on for extra texture and fibre. Mash roughly a third of the cooked potatoes against the side of the pot before adding the cheese — this thickens the broth naturally and makes the soup feel far heartier. Top each bowl with extra shredded cheddar and a spoonful of soured cream, just like a loaded baked potato. It's the version to make when you want a soup that eats like a full meal.

Cook 150 g (about 5 slices) of chopped smoked bacon in the pot first and use the rendered fat instead of butter to sauté the onion, carrot and celery. Crumble half the crispy bacon into the soup at the end and save the rest for topping bowls along with extra cheese. The smokiness plays beautifully against the sweetness of the carrots and the richness of the Velveeta. This is the coziest, most indulgent variation for a cold evening.

Use 115 g (4 oz) Velveeta for that classic stretchy melt plus 115 g (4 oz) freshly grated sharp cheddar for real flavour — Velveeta alone can taste one-note. Add the cheddar off the heat, a handful at a time, stirring until fully incorporated before the next addition, which prevents it seizing into stringy clumps. Swap the milk for the same amount of half-and-half (half milk, half single cream) for an even silkier, richer finish. This combination gives you the best of both cheeses without any grainy texture.

Strip it back to just ground beef, a bag of frozen mixed diced vegetables, chicken stock, Velveeta and milk — no butter, flour or fresh veg chopping required. Simmer the frozen vegetables directly in the stock for 10 minutes until tender, then stir in the cooked beef and melt in the cheese as normal. Because there's no roux, the soup will be a little thinner, so let it simmer uncovered for the last 5 minutes to reduce slightly. It's proof that a great cheeseburger soup doesn't need a long ingredient list.

Skip Velveeta altogether and use 300 g (about 3 cups) freshly grated extra-sharp cheddar for a punchier, more grown-up flavour. Toss the cheese with a teaspoon of flour before adding it to the hot soup off the heat — this coats the shreds and stops them clumping or turning grainy. Stir in a teaspoon of Dijon mustard along with the cheese; it sharpens the flavour without tasting mustardy. Add the cheese in three or four small batches, letting each fully melt before the next, for the smoothest results.

Brown the beef and sauté the vegetables as normal, then transfer everything to the slow cooker with the stock and potatoes and cook on low for 6-7 hours until the potatoes are completely tender. Stir in the milk and cubed Velveeta during the final hour of cooking, then whisk to combine as it melts. Adding the cheese too early can cause it to separate over the long cook time, so always save it for last. This hands-off version is ideal for a busy day when you want dinner ready the moment you walk in.

Replace the ground beef with the same weight of ground turkey, which is often cheaper and needs no draining since it releases very little fat. Because colour alone isn't a reliable doneness check for poultry, cook the turkey until it reaches 74°C (165°F) internally, checking with a food thermometer rather than judging by eye. Bulk out the vegetables with a diced bell pepper or a tin of drained sweetcorn to stretch the soup further without extra cost. Use a block of budget mild cheddar instead of Velveeta, grated yourself — pre-shredded bags cost noticeably more per gram. This version keeps all the classic flavour while trimming both the price and the fat content.

Brown the beef using the sauté function, then add the stock, potatoes and sautéed vegetables and pressure cook on high for 5 minutes with a quick release. Whisk the flour into the milk before stirring it in, since there's no time for a stovetop roux, then use the sauté function again to thicken the soup for 2-3 minutes. Stir in the Velveeta once the pot is off the heat so the direct heat doesn't scorch the bottom. This method gets a from-scratch pot of soup on the table in about 25 minutes total.

Dice the carrots and celery into 1 cm chunks instead of grating them, and cut the potatoes into larger 2 cm cubes so every spoonful has visible, distinct vegetables. Add a handful of frozen peas or sweetcorn in the last 5 minutes of cooking for extra colour and bite. Because there's less surface area for thickening, whisk an extra tablespoon of flour into the milk before adding it. This is the variation for anyone who prefers a brothier, more stew-like texture over a smooth, blended soup.

Keep the base soup recipe exactly as written, then set out bowls of crispy bacon bits, diced dill pickles, sliced spring onion, extra shredded cheddar and a squeeze bottle of ketchup and mustard. Let everyone build their own bowl at the table, just like dressing a burger. Toasted sesame bun croutons — cubed burger buns baked at 180°C (350°F) for 8 minutes — make a brilliant crunchy topping. This turns a simple family dinner into an interactive one that even fussy eaters enjoy customising.

Simply double every ingredient and cook in your largest stockpot, but brown the beef in two batches so it sears rather than steams. Freeze half the finished soup before adding the dairy — cheese and milk-based soups can separate when frozen and reheated, so it's best to add these fresh after thawing. Reheat the frozen base gently on the stovetop, then stir in fresh milk and cheese once it's hot through. This is the version to make on a Sunday when you want two dinners for the effort of one.

The secret to a standout cheeseburger soup is layering flavour the same way you would a great burger: a teaspoon of Worcestershire sauce and a teaspoon of Dijon mustard stirred in with the beef, plus a pinch of smoked paprika in the vegetable sauté. Use full-fat milk and real sharp cheddar rather than low-fat substitutes, since fat carries flavour and keeps the soup from tasting thin. Finish with a squeeze of tomato ketchup stirred through at the very end for that unmistakable burger tang. Small as they sound, these additions are what separate a good cheeseburger soup from an unforgettable one.

Everything happens in a single Dutch oven from start to finish: brown the beef, sauté the vegetables in the same fat, build the roux, then simmer and finish with cheese, all without dirtying a second pan. Using one heavy-based pot also means the fond left from browning the beef flavours every later step. This is the easiest variation to clean up after, with just one pot and a wooden spoon needed for the whole meal. It's the version we make most on a weeknight when time and washing-up both matter.

Always grate your own cheese rather than buying pre-shredded — the anti-caking coating on bagged cheese stops it melting smoothly and can leave the soup slightly grainy. Add cheese and dairy off the heat or on the lowest possible setting, since boiling can cause both to split. If your soup turns out thinner than you'd like, mash a few of the cooked potato pieces against the side of the pot rather than adding more flour. Taste and season right at the end, after the cheese and stock have both contributed their own saltiness.

Ladle the soup into deep bowls and top with a scattering of extra shredded cheddar, chopped spring onion and a few crumbled bacon bits for crunch. Warm, crusty bread or garlic toast is the classic pairing for mopping up the last of the broth. For a full burger-night spread, serve alongside a simple green salad dressed with a light vinaigrette to cut through the richness. A basket of toasted burger-bun croutons on the side keeps the burger theme going right through to the last bite.

Let the soup cool completely before transferring it to an airtight container; it keeps well in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, stirring often, and add a splash of milk if it's thickened too much overnight. Freezing isn't recommended once the cheese and dairy are in, as they tend to separate and turn grainy on thawing. If you want to freeze ahead, freeze the beef-and-vegetable base only, then stir in fresh milk and cheese after reheating.