Cheeseburger Soup
A comforting and creamy soup that combines the flavors of a classic cheeseburger with tender vegetables and hearty beef.
Equipment
- Large Pot
- Skillet
- Measuring Cups
- Measuring Spoons
Ingredients
- 1/2 lb ground beef
- 4 Tbsp butter divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 1-3/4 lbs cubed peeled potatoes (about 4 cups)
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 8-16 oz Velveeta cubed
- 1-1/2 cups whole milk
- 3/4 tsp salt
- 1/4 to 1/2 tsp pepper
- 1/4 cup sour cream
- onion rings for garnish, optional
- thinly sliced green onions for garnish, optional
Instructions
- In a large pot, cook the ground beef over medium heat for about 6-8 minutes, crumbling it as it cooks. Drain any excess fat.
- Add 1 tablespoon of butter to the pot and sauté the onion, carrots, and celery for about 10 minutes until tender.
- Stir in the potatoes, chicken broth, basil, and parsley. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.
- In a small skillet, melt the remaining butter and whisk in the flour. Cook for 3-5 minutes until bubbling, then stir into the soup.
- Bring the soup back to a boil and then reduce heat. Stir in the Velveeta cheese, milk, salt, and pepper until the cheese is melted and the soup is creamy.
- Remove from heat and stir in the sour cream. Serve hot, garnished with onion rings and green onions if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.