Description
This creamy and comforting Cheeseburger Soup combines ground beef, tender vegetables, and melted cheese in a rich broth, making it the perfect hearty meal for any day.
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 1 pound of 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, chopped onion, shredded carrots, diced celery, parsley flakes, and dried basil. Cook the mixture until the vegetables are tender, about 5-7 minutes.
- Simmer Soup Base: Add 3 cups of chicken broth, diced potatoes, and the cooked ground beef back into the saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 12 minutes or until potatoes are tender.
- Make Roux: In a small skillet, melt the remaining 3 tablespoons of butter. Stir in ¼ cup of all-purpose flour and cook, stirring constantly for 3-5 minutes until the mixture is bubbly and lightly golden.
- Thicken Soup: Add the roux to the soup, bring the mixture back to a boil, and cook for 2 minutes while stirring constantly. Then reduce heat to low.
- Add Cheese and Milk: Stir in 2 cups of cubed Velveeta or shredded cheddar cheese, 1 ½ cups of milk, salt, and pepper. Continue cooking and stirring until the cheese is completely melted and the soup is smooth.
- Finish with Sour Cream: Remove the soup from heat and blend in ¼ cup of sour cream for added creaminess before serving.
Notes
- Use processed cheese like Velveeta for a smoother, creamier texture, or sharp cheddar for a more pronounced cheese flavor.
- For a thicker soup, add a little more flour when making the roux.
- To make it lower fat, substitute half-and-half or evaporated milk for whole milk.
- Fresh herbs can replace dried basil and parsley for a fresher taste.
- Serve with crusty bread or crackers for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
