Description
This Easy Cheeseburger Soup is a hearty and flavorful soup that combines all the classic flavors of a cheeseburger in a warm and comforting bowl. Ground beef, potatoes, carrots, celery, and onion are simmered in a creamy, cheesy broth made with Velveeta and milk.
Ingredients
Scale
- 1/2 pound ground beef (80/20 or 85/15 recommended)
- 4 tablespoons unsalted butter, divided
- 3/4 cup carrots, diced
- 3/4 cup celery, diced
- 3/4 cup yellow onion, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups peeled and diced potatoes (about 1/2-inch cubes, see notes)
- 3 cups low-sodium chicken broth
- 1/4 cup all-purpose flour
- 1 to 2 cups Velveeta cheese, cubed
- 1 1/2 cups whole milk
- 3/4 teaspoon salt, or to taste
- 1/4 to 1/2 teaspoon black pepper, or to taste
- 1/4 cup sour cream
Optional Toppings:
- Crispy fried onion rings
- Chopped green onions (scallions)
- Crumbled cooked bacon
- Shredded cheddar cheese
- Diced tomatoes
- Pickle slices
Instructions
- Brown Ground Beef: In a large pot or Dutch oven over medium-high heat, cook the ground beef, breaking it up with a spoon or spatula, until it’s fully browned and no longer pink (about 6-8 minutes). Drain off any excess grease and set the cooked beef aside on a plate.
- Sauté Vegetables: Melt 1 tablespoon of the butter in the same pot (no need to clean it) over medium heat. Add the diced carrots, diced celery, diced onion, dried basil, and dried parsley. Cook, stirring occasionally, for about 10 minutes, or until the vegetables are tender.
- Add Potatoes, Beef, and Broth: Add the diced potatoes, cooked ground beef, and chicken broth to the pot with the vegetables. Stir to combine.
- Simmer: Bring the soup to a boil over medium-high heat. Then, reduce the heat to low, cover the pot, and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
- Make Roux: While the soup is simmering, prepare the roux. In a separate small saucepan, melt the remaining 3 tablespoons of butter over medium-low heat.
- Add Flour: Whisk in the flour and cook, stirring constantly, for 3-5 minutes, or until the mixture is smooth and begins to turn a light golden color. This creates a roux, which will thicken the soup.
- Thicken Soup: Stir the roux into the simmering soup. Bring the soup back to a boil over medium-high heat, stirring constantly. Cook for 2 minutes, or until the soup has thickened slightly.
- Add Cheese and Milk: Reduce the heat to low. Stir in the cubed Velveeta cheese, whole milk, salt, and black pepper. Stir continuously until the cheese is completely melted and the soup is smooth and creamy.
- Stir in Sour Cream: Remove the pot from the heat. Stir in the sour cream until well combined.
- Serve: Ladle the soup into bowls and top with your desired toppings, such as crispy fried onion rings, chopped green onions, crumbled bacon, shredded cheddar cheese, or diced tomatoes. Serve warm.
Notes
- Ground Beef: 80/20 or 85/15 ground beef is recommended for flavor, but you can use leaner ground beef if you prefer.
- Potatoes: Russet, Yukon Gold, or red potatoes all work well in this soup. Peel and dice the potatoes into roughly 1/2-inch cubes for even cooking.
- Velveeta Cheese: Velveeta cheese melts very smoothly and creates a creamy texture. You can substitute other cheeses, but the texture and flavor may be different. If using other cheeses, make sure they are shredded and add them gradually, stirring until melted.
- Milk: Whole milk is recommended for the richest flavor, but you can use 2% or skim milk for a lighter option.
- Spice Level: This soup is mildly seasoned. You can add a pinch of red pepper flakes for a touch of heat.
- Serving Suggestions: Serve this cheeseburger soup with crusty bread, a side salad, or your favorite toppings.
- Storage Leftovers can be stored.