Description
This cheeseburger soup is a creamy, cheesy, and hearty meal that brings all the flavors of a classic cheeseburger into a warm, comforting bowl. Perfect for busy weeknights, this one-pot soup is beginner-friendly, rich in flavor, and easily customizable.
Ingredients
Scale
- ½ pound ground beef
- 4 tablespoons butter, divided
- ¾ cup carrots, diced
- ¾ cup celery, diced
- ¾ cup onion, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups potatoes, diced
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 1 to 2 cups Velveeta cheese, cubed
- 1½ cups whole milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon black pepper
- ¼ cup sour cream
- Optional toppings: onion rings, green onions, crumbled bacon
Instructions
- Cook the Ground Beef: In a large pot over medium heat, cook and crumble the ground beef until no longer pink, about 6-8 minutes. Drain excess grease and set the beef aside.
- Sauté the Vegetables: In the same pot, melt 1 tablespoon of butter and add the diced carrots, celery, onions, dried basil, and dried parsley. Stir frequently and cook for about 10 minutes until the vegetables are tender and fragrant.
- Add the Potatoes and Broth: Return the cooked ground beef to the pot and add the diced potatoes and chicken broth. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.
- Prepare the Thickening Roux: In a small pan, melt the remaining 3 tablespoons of butter over medium-low heat. Stir in the flour and cook, stirring constantly, for 3-5 minutes until a smooth paste forms and starts bubbling.
- Thicken the Soup: Stir the roux into the soup and bring it to a gentle boil. Let it cook for 2 minutes to allow the broth to thicken. Stir occasionally to prevent lumps from forming.
- Add the Cheese and Dairy: Lower the heat to the lowest setting. Stir in the Velveeta cheese, whole milk, salt, and black pepper. Continue stirring until the cheese has completely melted and the soup becomes creamy. Remove the pot from heat and gently stir in the sour cream to enhance the creamy texture.
- Serve and Enjoy: Ladle the soup into bowls and top with crispy onion rings, crumbled bacon, or chopped green onions for added flavor. Serve warm with crusty bread or burger bun croutons.
Notes
- Avoid curdling: Always remove the soup from heat before adding sour cream to prevent separation.
- For a low-carb version: Swap potatoes for cauliflower and omit the flour to thicken naturally.
- For extra cheesiness: Use half cheddar and half Velveeta, or experiment with Monterey Jack.
- Storage tip: Keep leftovers in the fridge for up to 4 days, but avoid freezing due to the dairy content.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg