Lightened Up Cheeseburger Soup (Easy, WW Friendly)

Mom was staying with us and mentioned she had a craving for cheeseburger soup. I’d never made it before, so I went looking at recipes. The traditional versions are genuinely rich — the kind of thick, creamy potato and beef soup that’s perfect for a cold evening — but most were quite heavy on fat and calories.

So I did what I usually do with recipes I love but want to make more WW friendly: I took what I thought was the best from a few different versions and made some simple swaps. Extra lean ground beef instead of regular, nonfat evaporated milk instead of whole milk or cream, reduced-fat Velveeta to keep the cheesy creaminess without all the fat. The result is thick, rich, and comforting — genuinely feels like a chowder — and everyone at the table loved it.

Mom approved, which was the whole point.

Why I Love This Recipe

• Thick and creamy like a chowder — not a watery soup; this one sticks to your ribs
• 45 minutes start to finish — a real weeknight dinner
• Makes 8 servings — great for meal prep; reheats beautifully
• Mom-approved — the highest endorsement I know

Ingredients and Substitutions

• Beef broth — Low-sodium broth is a good choice here since the Velveeta adds quite a bit of sodium on its own.
• Potatoes — Russets or Yukon Golds both work well. You could substitute cooked long-grain and wild rice blend. For a lower-carb version use cauliflower florets.
• Carrots — Peeled and grated. They disappear into the soup but add sweetness and body.
• Celery — Diced.
• Green pepper — Adds a mild savory note. Red or yellow bell pepper works too.
• Jalapeño — Adds a subtle warmth that reads more as background heat than spice. Omit if you prefer a milder soup, or increase if you like heat. For a noticeably spicier version, stir in ¼ to 1 teaspoon cayenne pepper with the cheese at the end.
• Extra lean ground beef — Browned and drained if necessary. Extra lean keeps the fat content down so draining may not be necessary. Lean ground turkey is a good substitute if you want an even leaner soup — the flavor is slightly different but still very good.
• Nonfat evaporated milk — 1½ cups total, used two ways: 1 cup stirred into the soup and ½ cup whisked with flour to thicken it. The evaporated milk gives creaminess without the fat of heavy cream.
• All-purpose flour — Whisked smooth with the reserved ½ cup of milk before adding. This creates the thickener that gives the soup its chowder consistency.
• Reduced-fat Velveeta (2% milk) — This is what makes it taste like cheeseburger soup. Reduced-fat shredded cheddar or a combination of cheddar and cream cheese can substitute, though the meltability and texture will be slightly different. Regular Velveeta works too — points will increase.
• Paprika — Stirred in with the cheese. Adds color and a mild warmth.

Optional toppings: crispy crumbled turkey bacon, crushed tortilla chips, a dollop of plain Greek yogurt, sliced scallions.

Calories and WW Points

According to my calculations, each serving has just 209 calories and 4 WW Points.

To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 PointsPlus (Old plan)

How to Make Lightened Up Cheeseburger Soup

Step 1: In a large saucepan over medium heat, combine the broth, potatoes, carrots, celery, green pepper, jalapeño, and salt. Bring to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15–20 minutes.

Step 2: Stir in the browned ground beef and 1 cup of the evaporated milk.

Step 3: In a small bowl (affiliate link), whisk together the flour and remaining ½ cup evaporated milk until completely smooth. Gradually stir the mixture into the soup.

Step 4: Bring to a gentle simmer, stirring constantly, until the soup thickens and becomes bubbly, about 2 minutes.

Step 5: Reduce heat to low. Add the cubed Velveeta and paprika, stirring until the cheese is fully melted and the soup is smooth. Taste and adjust seasoning.

Step 6: Serve hot with warm crusty bread and a simple green salad alongside.

Tips for Success

• Brown and drain the beef before adding. This removes excess fat that would otherwise make the soup greasy. Extra lean beef has less to drain, but it’s still worth the step.
• Cut the potatoes evenly. Roughly ½-inch cubes cook evenly in the 15–20 minute simmer time. Larger chunks will still be firm when everything else is ready.
• Whisk the flour slurry until completely smooth. Any lumps in the flour mixture will carry through to the finished soup. Take the extra 30 seconds to make sure it’s fully combined before adding.
• Add the cheese off high heat. Reduce to low before adding the Velveeta — too much heat can cause processed cheese to break and turn grainy. Stir slowly and patiently until it’s fully melted.

Serving Suggestions

Warm, crusty bread for dipping is essential. A simple green salad or a quick vegetable side rounds out the meal. For a fun garnish, a few crushed tortilla chips on top add crunch right before serving.

Storing and Reheating

Store covered in the refrigerator for up to 4 days. This soup reheats exceptionally well — reheat gently on the stovetop over medium-low heat, stirring occasionally, or in the microwave (affiliate link) in 1-minute increments. Add a splash of broth or milk if it has thickened too much in the fridge.

Freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly after freezing due to the potato content — the potatoes can become a bit grainy — but the flavor holds up well.

If you’ve made this Lightened Up Cheeseburger Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

Frequently Asked Questions

Can I make this in a slow cooker? Yes — brown and drain the beef first, then combine everything except the flour mixture and cheese in the slow cooker. Cook on LOW 6–8 hours or HIGH 3–4 hours. About 30 minutes before serving, stir in the flour-milk slurry and let it thicken, then stir in the Velveeta until melted.

Can I use regular Velveeta instead of reduced-fat? Yes — the soup will be richer and creamier. Points will be slightly higher; update in the WW app.

Can I substitute shredded cheddar for the Velveeta? You can, but the texture will be different — shredded cheddar doesn’t melt as smoothly and the soup may have a slightly grainy or stringy texture rather than the velvety consistency Velveeta provides. If you use shredded cheddar, add it very slowly over very low heat and stir constantly.

Can I leave out the jalapeño? Yes — it adds mild background warmth rather than noticeable spice, but the soup is perfectly good without it.

More WW Friendly Soup Recipes

• Hearty Slow Cooker Hamburger Stew
• Slow Cooker Lasagna Soup
• Mom’s Lentil Sausage Stew
• Ham and Potato Soup
• Creamy Potato Mushroom Soup
• Easy Tomato Tortellini Soup