Description
Hearty cheeseburger soup brings comfort and classic American flavors to your dinner table. Creamy, rich, and packed with ground beef, potatoes, and melted cheese, this soul-warming recipe promises a delightful meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 pound (1 lb) ground beef
Vegetables:
- 3/4 cup onion, chopped
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 4 cups potatoes, peeled & diced
Dairy and Seasonings:
- 4 tablespoons butter, divided
- 2 cups Velveeta cheese, cubed
- 1 1/2 cups milk
- 1/4 cup sour cream
- 1/4 cup flour
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon black pepper
Liquid:
- 3 cups chicken broth
Instructions
- Brown ground beef in a large pot over medium heat until fully cooked. Carefully drain excess fat and reserve meat.
- Using the same pot, melt butter and sauté onions, carrots, and celery over medium heat until vegetables soften and become translucent. Incorporate basil and parsley during cooking process.
- Return browned beef to the pot. Add chicken broth and potatoes, then bring mixture to a rolling boil. Reduce heat and simmer for 10-12 minutes, ensuring potatoes become tender when pierced with a fork.
- Prepare a quick roux in a separate small pan by melting butter and whisking in flour. Cook mixture for 3-5 minutes, stirring continuously to prevent burning. Gradually incorporate roux into soup, raising temperature to create a gentle boil and thickening for 2 additional minutes.
- Lower heat and introduce Velveeta cheese, milk, salt, and pepper. Stir consistently until cheese completely melts and soup reaches a smooth, creamy consistency.
- Remove pot from heat and fold in sour cream, blending thoroughly to enhance richness and texture.
- Ladle soup into serving bowls while hot. Optional: Garnish with extra shredded cheese, crispy turkey bacon bits, or freshly chopped green onions for added flavor and visual appeal.
Notes
- Lean Meat Swap: Use ground turkey or chicken for a lighter, lower-fat version of the soup without compromising rich flavors.
- Veggie Boost: Sneak in extra nutrients by adding diced zucchini or spinach during the vegetable sautéing stage for increased nutritional value.
- Gluten-Free Adaptation: Replace wheat flour with cornstarch or gluten-free flour blend when creating the roux to make the soup celiac-friendly.
- Cheese Flexibility: Experiment with sharp cheddar or monterey jack for different flavor profiles if Velveeta isn’t available or preferred.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 367 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 85 mg