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Cheeseburger Soup Recipe

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★★★★★

4.6 from 135 reviews

Cheeseburger Soup is a hearty, comforting dish that combines ground beef, tender vegetables, and creamy cheese in a rich broth. Perfect for chilly days, this savory soup captures the flavors of a classic cheeseburger in a warm and satisfying bowl.

Ingredients

Scale

Meat

  • 1/2 pound ground beef

Vegetables

  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1–3/4 pounds (about 4 cups) cubed peeled potatoes

Herbs and Seasonings

  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper

Dairy

  • 4 tablespoons butter, divided
  • 8 to 16 ounces Velveeta, cubed
  • 1–1/2 cups whole milk
  • 1/4 cup sour cream

Other

  • 3 cups chicken broth
  • 1/4 cup all-purpose flour

Optional Garnishes

  • Onion rings
  • Thinly sliced green onions

Instructions

  1. Cook the beef: In a large saucepan over medium heat, cook and crumble 1/2 pound ground beef until no longer pink, about 6-8 minutes. Drain excess fat and remove beef from the pan, setting it aside.
  2. Sauté the vegetables: In the same saucepan, melt 1 tablespoon of butter over medium heat. Add chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes. Sauté until the vegetables are tender, approximately 10 minutes.
  3. Simmer the potatoes and broth: Add the cubed peeled potatoes, 3 cups of chicken broth, and the cooked beef back into the saucepan. Bring the mixture to a boil, then reduce heat to low, cover, and let simmer for 10-12 minutes or until potatoes are tender.
  4. Make the roux: Meanwhile, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Stir in 1/4 cup all-purpose flour and cook while stirring until the mixture is bubbly and golden, about 3-5 minutes.
  5. Incorporate the roux and thicken the soup: Add the roux to the simmering soup, stirring to combine. Bring the soup back to a boil and cook for 2 minutes, stirring constantly to prevent lumps and thicken the broth.
  6. Add cheese and milk: Reduce the heat to low, then stir in 8 to 16 ounces of cubed Velveeta cheese, 1-1/2 cups whole milk, salt, and pepper. Continue cooking until the cheese has completely melted into the soup.
  7. Finish with sour cream: Remove the soup from heat and blend in 1/4 cup sour cream for extra creaminess and tang.
  8. Serve: Ladle the hot soup into bowls and, if desired, garnish with crispy onion rings and thinly sliced green onions for added texture and flavor.

Notes

  • The amount of Velveeta cheese can be adjusted based on how cheesy you prefer your soup.
  • Using whole milk gives the soup a richer taste and creamier texture compared to lower-fat milk options.
  • Onion rings and green onions make excellent garnish options but can be omitted for a simpler presentation.
  • For a thicker soup, reduce the amount of chicken broth slightly or add a little more flour when making the roux.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Keywords: Cheeseburger Soup, comfort food soup, creamy beef soup, cheesy potato soup, easy stovetop soup

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