Description
Cheeseburger Soup is a comforting and hearty dish that combines savory ground beef, tender vegetables, and creamy cheese in a rich broth. This easy-to-make soup tastes like a delicious cheeseburger in every spoonful, perfect for cozy family dinners or meal prepping for the week.
Ingredients
Meat
- 1 pound ground beef
Vegetables
- ¾ cup onion, chopped
- ¾ cup carrots, shredded
- ¾ cup celery, diced
- 2 cloves garlic, pressed
- 4 cups peeled potatoes, diced (about 1¾ pounds)
Herbs & Spices
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Dairy & Fats
- 4 tablespoons butter, divided
- 12 ounces pepper jack Velveeta, cut into cubes
- 1½ cups milk
- ¼ cup sour cream
Other
- 3 cups chicken broth
- ¼ cup all-purpose flour (can substitute gluten-free flour if desired)
Instructions
- Brown the beef: In a 3-quart saucepan, cook ground beef over medium-high heat until browned. Drain excess fat and set the beef aside.
- Sauté vegetables: Using the same saucepan, add 1 tablespoon of butter and sauté chopped onion, shredded carrots, diced celery, dried basil, and dried parsley over medium heat until vegetables are tender, about 10 minutes. Add pressed garlic and cook for an additional minute until fragrant.
- Simmer soup base: Add chicken broth, diced potatoes, and the browned ground beef back into the saucepan. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, or until potatoes are tender.
- Make the roux: While the soup simmers, melt the remaining butter in a small skillet over medium heat. Stir in the flour and cook for 3 to 5 minutes, stirring constantly until the mixture is bubbly and lightly cooked to remove the raw flour taste.
- Thicken the soup: Slowly add the roux into the simmering soup while stirring. Bring the soup back to a boil and cook for 2 minutes stirring occasionally to thicken.
- Add cheese and milk: Reduce the heat to low. Stir in the cubed pepper jack Velveeta cheese, milk, salt, and black pepper. Cook and stir until the cheese has melted completely and the soup is creamy.
- Finish with sour cream: Remove the soup from heat and stir in the sour cream until fully incorporated. Serve warm and enjoy your hearty cheeseburger soup.
Notes
- Velveeta cheese can be substituted with another processed cheese but will change the texture slightly.
- Use gluten-free flour if you prefer a gluten-free version.
- For spicier flavor, consider adding a pinch of cayenne or chili powder.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
- Adding a dash of Worcestershire sauce can enhance the beef flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
