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Cheeseburger Soup Recipe

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4.3 from 38 reviews

This comforting Cheeseburger Soup is a hearty and savory dish perfect for chilly days. Loaded with ground beef, potatoes, vegetables, and a creamy cheese base, it combines the flavors of a classic cheeseburger in a warm, creamy soup form. Ready in about 45 minutes, it serves six and is ideal for family meals or casual gatherings.

Ingredients

Meat and Vegetables

  • 1 pound ground beef
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery

Herbs and Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper

Liquids and Dairy

  • 3 cups chicken broth
  • 2 cups Velveeta processed cheese, cubed (or 2 cups shredded cheddar cheese)
  • 1 ½ cups milk
  • ¼ cup sour cream

Other Ingredients

  • 4 cups peeled and diced potatoes
  • ¼ cup all-purpose flour
  • 4 tablespoons butter (divided)

Instructions

  1. Brown the Ground Beef: In a 3-quart saucepan over medium heat, cook the ground beef until browned. Drain excess fat and set the cooked beef aside.
  2. Sauté Vegetables: In the same saucepan, add 1 tablespoon of butter. Add chopped onion, shredded carrots, diced celery, dried parsley flakes, and dried basil. Cook, stirring occasionally, until the vegetables are tender and fragrant.
  3. Add Broth, Potatoes, and Beef: Pour in the chicken broth, add the diced potatoes and reserved ground beef. Bring the mixture to a boil, then reduce the heat, cover the pan, and simmer for 10-12 minutes, or until the potatoes are tender.
  4. Make the 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, stirring constantly, until the mixture is bubbly and slightly golden.
  5. Thicken the Soup: Gradually stir the roux into the simmering soup. Bring the soup back to a boil and cook for 2 minutes, stirring frequently until it thickens. Reduce the heat to low.
  6. Add Cheese and Milk: Stir in the Velveeta or shredded cheddar cheese, milk, salt, and pepper. Continue cooking and stirring until the cheese has completely melted and the soup is smooth.
  7. Finish with Sour Cream: Remove the soup from heat and gently blend in the sour cream to add creaminess and a slight tang. Serve hot.

Notes

  • You can substitute Velveeta cheese with shredded cheddar cheese for a more natural flavor.
  • Adjust the pepper quantity to suit your heat preference.
  • For a thicker soup, you may add an additional tablespoon of flour when making the roux.
  • Leftovers can be refrigerated for up to three days and reheated gently on the stovetop.
  • Adding a touch of Worcestershire sauce can enhance the savory flavor of the soup.

Find it online: https://justsosavory.com/cheeseburger-soup-recipe/