Description
A hearty and creamy cheeseburger soup packed with ground beef, vegetables, and cheesy goodness, perfect for comforting meals.
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 until fully cooked. Drain excess fat and set the beef aside.
- Sauté Vegetables: In the same saucepan, add 1 tablespoon of butter, then the chopped onion, shredded carrots, dried basil, dried parsley flakes, and diced celery. Cook over medium heat until the vegetables are tender, about 5-7 minutes.
- Add Broth and Potatoes: Pour in the chicken broth, add the peeled and diced potatoes, and the cooked ground beef back into the pan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 12 minutes or until the potatoes are tender.
- Make Roux: In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Stir in the all-purpose flour and cook for 3-5 minutes until bubbly and lightly golden, stirring constantly to prevent burning.
- Thicken Soup: Add the roux mixture into the simmering soup, stirring well. Bring the soup back to a boil and cook for 2 minutes, stirring frequently. Then reduce heat to low.
- Add Cheese and Milk: Stir in the Velveeta cheese cubes or shredded cheddar cheese along with the milk. Continue cooking and stirring until the cheese has fully melted into the soup.
- Season and Finish: Add salt and pepper to taste. Remove the soup from the heat and stir in the sour cream until fully incorporated and creamy.
Notes
- Use cheddar cheese instead of Velveeta for a more natural cheesy flavor.
- For a thicker soup, add a bit more flour when making the roux.
- Add cooked bacon on top for extra savory flavor and crunch.
- Substitute milk with half-and-half or heavy cream for a richer texture.
- Potatoes can be substituted with cauliflower for a lower-carb option.
