Beefy Velveeta Cheese Soup

Why You’ll Love This Recipe

This soup is packed with bold flavor and indulgent creaminess. The combination of savory ground beef, smooth Velveeta cheese, and a medley of vegetables creates a satisfying one-pot meal that both kids and adults will love. It’s budget-friendly, simple to prepare, and reheats beautifully for next-day leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Velveeta cheese
• Onion
• Celery
• Carrots
• Potatoes
• Garlic
• Beef broth
• Milk
• Butter or oil
• All-purpose flour (for thickening)
• Salt
• Pepper

Directions

1. In a large soup pot or Dutch oven, brown the ground beef over medium heat. Drain excess fat and set the meat aside.
2. In the same pot, add butter or oil and sauté chopped onion, celery, carrots, and garlic until softened, about 5-7 minutes.
3. Stir in the flour and cook for 1-2 minutes to form a roux.
4. Gradually add beef broth while stirring to avoid lumps.
5. Add the diced potatoes and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.
6. Return the cooked beef to the pot and stir to combine.
7. Lower the heat and add the Velveeta cheese cubes, stirring until fully melted and smooth.
8. Pour in the milk and heat through gently without boiling.
9. Season with salt and pepper to taste. Serve hot.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Add cooked bacon for a smoky twist.
• Mix in chopped green chilies or a dash of hot sauce for extra heat.
• Use ground turkey or chicken instead of beef for a leaner option.
• Add frozen peas or corn for extra color and texture.
• Swap regular Velveeta for a spicy or jalapeño version for a kick.

Storage/Reheating

Let the soup cool completely before storing.
Refrigerate in an airtight container for up to 4 days.
Freeze in freezer-safe containers for up to 2 months (note: the texture may change slightly due to the dairy).
Reheat on the stovetop over medium-low heat or in the microwave, stirring occasionally. Add a splash of broth or milk if the soup becomes too thick.

FAQs

Can I make this soup ahead of time?

Yes, it’s great for meal prep and tastes even better the next day after the flavors meld.

Can I use shredded cheese instead of Velveeta?

Velveeta melts very smoothly, but you can use shredded cheddar if you prefer. Just melt it slowly and stir constantly to prevent clumping.

Is this soup gluten-free?

No, not as written. To make it gluten-free, use cornstarch or a gluten-free flour blend instead of all-purpose flour.

What kind of potatoes work best?

Yukon Gold or russet potatoes are ideal because they hold their shape and provide a creamy texture.

Can I use frozen vegetables?

Yes, frozen mixed vegetables can be added during the last 10 minutes of cooking.

Can I cook this in a slow cooker?

Yes. Brown the beef first, then add all ingredients (except the Velveeta and milk) to the slow cooker. Cook on low for 6-7 hours. Stir in the cheese and milk in the last 30 minutes.

How do I prevent the cheese from curdling?

Keep the heat low when adding the milk and cheese, and avoid boiling once dairy is added.

What can I serve with this soup?

It pairs well with crusty bread, dinner rolls, or a simple green salad.

Is it okay to freeze soup with cheese?

Yes, but the texture may be slightly grainier after thawing. Stir well when reheating and consider adding a bit of fresh cheese.

Can I add pasta to this soup?

Yes, add cooked pasta just before serving. Avoid cooking it in the soup to prevent overcooking.

Conclusion

Beefy Velveeta Cheese Soup is a rich, creamy, and satisfying meal that’s easy to whip up and sure to please everyone at the table. Whether you’re looking for a quick weeknight dinner or a cozy dish to warm up with, this hearty soup hits all the right notes. It’s a crowd-pleasing classic that deserves a permanent spot in your recipe collection.

Beefy Velveeta Cheese Soup

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Beefy Velveeta Cheese Soup is a rich, creamy, and hearty dish featuring ground beef, tender vegetables, and melty Velveeta cheese. Perfect for quick dinners, game days, or cold-weather comfort meals.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Salt

Ingredients

• 1 lb ground beef
• 1 lb Velveeta cheese, cubed
• 1 medium onion, chopped
• 2 celery stalks, chopped
• 2 carrots, chopped
• 2 medium potatoes, diced
• 3 cloves garlic, minced
• 4 cups beef broth
• 1 cup milk
• 2 tbsp butter or oil
• 2 tbsp all-purpose flour
• Salt, to taste
• Black pepper, to taste

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Instructions

1. In a large soup pot, brown the ground beef over medium heat. Drain excess fat and set aside.
2. In the same pot, heat butter or oil. Add onion, celery, carrots, and garlic; sauté for 5-7 minutes until softened.
3. Stir in flour and cook for 1-2 minutes to form a roux.
4. Gradually add beef broth, stirring constantly to avoid lumps.
5. Add diced potatoes and bring to a simmer. Cook for 15-20 minutes until potatoes are tender.
6. Return cooked beef to the pot and stir to combine.
7. Reduce heat and add Velveeta cheese. Stir until fully melted and smooth.
8. Pour in milk and heat through gently without boiling.
9. Season with salt and pepper to taste. Serve hot.

Notes

• Add bacon for extra flavor.
• Use green chilies or hot sauce for heat.
• Substitute ground turkey or chicken for a leaner soup.
• Mix in frozen peas or corn during the last 10 minutes.
• Try spicy Velveeta for a kick.

Nutrition

• Serving Size: 1 serving (about 1.5 cups)
• Calories: 450
• Sugar: 5g
• Sodium: 580mg
• Fat: 28g
• Saturated Fat: 14g
• Unsaturated Fat: 12g
• Trans Fat: 1g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 90mg