Healthy Cheeseburger Soup with Bone Broth + without Velveeta
Satisfy your cravings with this easy and mouth-watering healthy cheeseburger soup recipe. Made with simple ingredients, this recipe is perfect for a quick and tasty meal.
This comfort food recipe is made healthier by using real food ingredients and skipping processed foods like Velveeta cheese.
Recipe Snapshot
EASE: Super easy + less than 30 minutes!
PROS: It’s delicious and healthy
CONS: Absolutely none
WOULD I MAKE THIS AGAIN? We make it regularly!
Easy & Healthy Cheeseburger Soup Recipe
This is regular favorite recipe we make here on the ranch. It is simple and made healthier by using real food ingredients. Skip the processed cheeses like Velveeta in this delicious version!
We also give it gut healthy boost by using homemade bone broth!
What you’ll love about this recipe:
You may also substitute the Yukon for russet potatoes or red potatoes if desired. I prefer the Yukon Gold variety because they give a nice creamy texture to every dish!
Some tips for making this recipe
- In a Dutch oven or large soup pot, cook the ground beef over medium-high heat until no longer pink. Drain and set aside.
- Add the veggies to the dutch oven with the 2 tablespoons of butter and saute for about 5 minutes.
- Add the chicken broth and bring to a boil. Reduce to simmer for about 15-20 minutes until the veggies are soft.
- Meanwhile in a separate pot, make the cheese sauce.
- Once the vegetables are fork tender, stir in the shredded cheese.
Be sure to check out the full recipe and ingredient list below
How to store & reheat leftovers
This easy cheeseburger soup recipe can be stored in the refrigerator for about 3-4 days in an airtight container. To reheat, add portion to medium sauce pan and heat over medium heat on the stove top until warmed through.
More favorite soup recipes
Here’s a few of our favorite soup recipes that we think you’ll love too!
- creamy pasta fagioli soup
- Italian sausage tortellini soup
- easy chicken soup (Ninja Foodi or Instant Pot)
- creamy Italian meatball soup
want more recipes?
Check out the recipe index where you can discover more homemade recipes from my homestead!
Healthy Cheeseburger Soup
Ingredients
- 2 tablespoons butter
- 2 pounds ground beef
- 1 cup carrots diced
- ½ cup celery diced
- 1 cup onion about 1 medium, chopped
- 4 garlic cloves minced
- 2 cups Yukon Gold potatoes peeled & diced
- 6 cups chicken broth use homemade bone broth for extra flavor and nutrients
- 1 ½ teaspoons sea salt
- ½ teaspoon dry mustard
- ½ teaspoon dry oregano
- ¼ teaspoon black pepper fresh cracked
For the cheese sauce
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 1 cup whole milk
- 2 cups cheddar cheese freshly shredded, don’t use pre-shredded
Instructions
- Add ground beef to a dutch oven or large soup pot, brown meat over medium heat until no longer pink, drain excess grease if needed. Remove the meat and set aside.
- Add the veggies to the dutch oven with the 2 tablespoons of butter and sauté for about 5 minutes. Return the cooked ground beef to the pot. Stir in the seasonings.
- Add the chicken broth and simmer for about 15-20 minutes until the veggies are soft and fork tender.
- Meanwhile, in a medium saucepan, heat up the butter over medium low heat. Stir in flour and cook for about 1 minute to make a roux.
- Slowly stir in the milk a little at a time, whisking smooth after each addition. Remove from heat and stir in the shredded cheddar cheese until melted.
- Stir the cheese sauce into the soup mixture until well combined.
- Add additional salt & pepper to taste. Serve & enjoy!
