Description
This hearty Cheeseburger Soup is a comforting blend of ground beef, fresh vegetables, tender potatoes, and creamy cheese, perfect for a satisfying meal any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¾ teaspoon salt
- ½ teaspoon pepper
Dairy and Broth
- 4 tablespoons butter divided
- 3 cups chicken broth
- ¼ cup sour cream
- 1 ½ cups milk
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
Other Ingredients
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
Instructions
- Brown the beef: In a 3-quart saucepan, brown 1 pound of ground beef over medium heat until fully cooked. Drain excess fat and set the beef aside.
- Sauté vegetables and herbs: In the same saucepan, add 1 tablespoon of butter, ¾ cup chopped onion, ¾ cup shredded carrots, ¾ cup diced celery, 1 teaspoon dried basil, and 1 teaspoon dried parsley flakes. Cook over medium heat until the vegetables become tender.
- Add broth, potatoes, and beef: Pour in 3 cups of chicken broth, add 4 cups peeled and diced potatoes, and return the cooked beef to the saucepan. Bring the mixture to a boil, then reduce heat, cover, and simmer for 12 minutes or until the potatoes are tender.
- Make a roux: In a small skillet, melt the remaining 3 tablespoons of butter. Stir in ¼ cup all-purpose flour and cook for 3-5 minutes, stirring constantly until bubbly and lightly golden. Gradually add this roux to the soup, stirring well to combine. Bring the soup back to a boil and cook, stirring for 2 minutes. Then reduce heat to low.
- Add cheese and milk: Stir in 2 cups cubed Velveeta or shredded cheddar cheese and 1 ½ cups milk. Continue cooking and stirring until the cheese melts completely.
- Finish with seasoning and sour cream: Season the soup with ¾ teaspoon salt and ½ teaspoon pepper. Remove the soup from heat and gently blend in ¼ cup sour cream for added creaminess.
Notes
- For extra flavor, consider adding a splash of Worcestershire sauce or mustard to the soup.
- If you prefer a thicker soup, reduce the milk or add a little more flour when making the roux.
- Use sharp cheddar cheese for a more intense cheese flavor.
- You can substitute sour cream with plain Greek yogurt for a tangier taste and added protein.
- If Velveeta is not available, mix shredded processed cheese with a small amount of evaporated milk to achieve a similar creamy texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 60 mg
