Description
This creamy and comforting Cheeseburger Soup brings all the flavors of a classic cheeseburger to your bowl. Ground beef, tender vegetables, melted Velveeta cheese, and a rich broth make for a hearty, satisfying soup that’s perfect for a cozy meal. Garnished with sour cream, onion rings, and green onions, this recipe is easy to prepare and sure to please the whole family.
Ingredients
Main Ingredients
- 1/2 pound ground beef
- 4 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 8 to 16 ounces Velveeta, cubed
- 1-1/2 cups whole milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
Optional Garnishes
- Onion rings
- Thinly sliced green onions
Instructions
- Brown the beef: In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, about six to eight minutes. Remove the beef from the pan, drain the excess grease, and set aside.
- Saute the vegetables: In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley. Saute until the vegetables become tender, approximately 10 minutes.
- Simmer the soup: Add the cubed peeled potatoes, chicken broth, and the cooked ground beef back into the saucepan. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer until the potatoes are tender, about 10 to 12 minutes.
- Prepare the roux: While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Stir in the all-purpose flour and cook, stirring continuously, until the mixture becomes bubbly and lightly golden, about 3 to 5 minutes.
- Thicken the soup: Gradually add the roux to the simmering soup, stirring constantly to combine. Bring the soup back to a boil and cook for an additional two minutes, stirring to thicken.
- Melt the cheese: Reduce the heat to low. Add the cubed Velveeta cheese, whole milk, salt, and pepper to the soup. Stir gently until the cheese has melted completely and the soup is smooth and creamy.
- Finish with sour cream and garnishes: Remove the soup from heat and stir in the sour cream carefully to avoid curdling. Serve the soup hot, optionally garnished with crispy onion rings and thinly sliced green onions for added texture and flavor.
Notes
- To prevent the soup from curdling when adding sour cream, remove the saucepan from the heat first.
- You can adjust the amount of Velveeta cheese depending on how cheesy you prefer your soup; 8 ounces for milder cheese flavor, up to 16 ounces for a richer taste.
- For a thicker soup, reduce the broth slightly or add a bit more flour in the roux.
- This soup pairs well with crusty bread or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
