Description
This comforting Cheeseburger Soup combines ground beef, vegetables, and creamy cheese in a hearty and savory broth. Perfect for a cozy meal, it features tender potatoes and a rich cheese sauce made with Velveeta or cheddar cheese, topped off with a touch of sour cream for extra creaminess.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
- 1 ½ cups milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
Instructions
- Brown the Beef: In a 3-quart saucepan, brown the ground beef over medium heat. Once cooked through, drain excess fat and set the beef aside.
- Sauté Vegetables: In the same saucepan, melt 1 tablespoon of butter. Add the chopped onion, shredded carrots, diced celery, dried parsley flakes, and dried basil. Cook until the vegetables are tender, about 5-7 minutes.
- Simmer Soup Base: Add the chicken broth, peeled and diced potatoes, and the browned beef back into the saucepan. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 12 minutes or until the potatoes are tender.
- Make Roux and Thicken: In a small skillet, melt the remaining 3 tablespoons of butter. Stir in the all-purpose flour and cook while stirring for 3-5 minutes until the mixture becomes bubbly and golden. Slowly add this roux into the simmering soup. Bring the soup back to a boil and cook, stirring, for 2 minutes to thicken. Then reduce heat to low.
- Add Cheese and Milk: Stir in the cubed Velveeta or shredded cheddar cheese along with the milk, salt, and pepper. Cook and stir until the cheese is completely melted and the soup is creamy.
- Finish with Sour Cream: Remove the soup from heat and gently blend in the sour cream until smooth and well combined. Serve the soup hot.
Notes
- For a sharper flavor, use sharp cheddar cheese instead of processed cheese.
- If you prefer a thicker soup, reduce the milk slightly or add extra flour for the roux.
- To make it gluten free, substitute all-purpose flour with a gluten free flour blend in the roux.
- Leftover soup can be refrigerated and reheated gently on the stovetop.
- Adding a pinch of smoked paprika or a dash of hot sauce can give the soup a nice kick.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
