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
1. Tastes like a burger in a bowl: All the fixings—beef, cheese, veggies—minus the bun.
2. Pantry-friendly: Uses staples you likely already have.
3. 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
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
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