Description
A comforting and creamy Cheeseburger Soup made with ground beef, vegetables, tender potatoes, and melted cheese, perfect for a hearty meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
Liquids and Broth
- 3 cups chicken broth
- 1 ½ cups milk
- ¼ cup sour cream
Dairy and Cheese
- 4 tablespoons butter divided
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
Vegetables and Starch
- 4 cups peeled and diced potatoes
Seasonings and Thickener
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¼ cup all-purpose flour
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
Instructions
- Brown the Beef: In a 3-quart saucepan, brown the ground beef over medium heat until fully cooked. Drain excess fat and set the beef aside.
- Sauté Vegetables: In the same saucepan, melt 1 tablespoon of butter and add the chopped onion, shredded carrots, diced celery, dried parsley flakes, and dried basil. Cook over medium heat until the vegetables are tender, about 5-7 minutes.
- Simmer Soup Base: Add the chicken broth, peeled and 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 12 minutes or until the potatoes are tender.
- 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 while stirring constantly for 3-5 minutes until the mixture is bubbly and slightly golden.
- Thicken the Soup: Slowly add the roux to the soup while stirring. Bring the soup back to a boil and cook for 2 minutes to thicken. Reduce heat to low.
- Add Cheese and Season: Stir in the Velveeta or shredded cheddar cheese, milk, salt, and pepper. Continue cooking and stirring until the cheese is fully melted and the soup is smooth.
- Finish with Sour Cream: Remove the soup from heat and gently stir in the sour cream until blended. Serve warm.
Notes
- Use Velveeta cheese for a creamier texture or shredded cheddar for a sharper flavor.
- Adjust the salt and pepper to taste depending on your cheese choice.
- For a thicker soup, use slightly less milk or add a bit more flour to the roux.
- Sour cream adds a nice tang and creaminess—avoid skipping it for best results.
- Leftover soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 55 mg
