Description
This hearty and creamy Cheeseburger Soup combines savory ground beef, tender potatoes, and a blend of melted Velveeta cheese with fresh vegetables for a comforting dish perfect for family dinners or chilly days. Enhanced with fresh herbs and topped optionally with crispy onion rings and green onions, this soup captures all the flavors of a classic cheeseburger in a rich 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 & 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
- Cook the Ground Beef: In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, about 6 to 8 minutes. Once cooked, remove the beef from the pan and drain any excess grease. Set aside.
- Sauté the Vegetables and Herbs: Using the same saucepan, melt 1 tablespoon of butter over medium heat. Add chopped onions, shredded carrots, diced celery, dried basil, and dried parsley flakes. Cook, stirring frequently, until the vegetables are tender, approximately 10 minutes.
- Add Potatoes, Broth, and Beef: Stir in the cubed peeled potatoes, chicken broth, and the cooked ground beef. Bring the mixture to a boil. Then reduce heat to a simmer, cover, and cook until the potatoes are tender, about 10 to 12 minutes.
- Prepare the Roux: While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Add the all-purpose flour and cook, stirring constantly, until the mixture is bubbly and golden, about 3 to 5 minutes.
- Incorporate the Roux and Boil: Add the roux to the simmering soup. Bring the soup back to a boil and cook, stirring continuously, for 2 minutes to thicken the broth.
- Add Cheese and Milk: Reduce the heat to low. Stir in the cubed Velveeta cheese, whole milk, salt, and pepper. Continue to cook gently until the cheese has completely melted and the soup is smooth.
- Finish with Sour Cream: Remove the saucepan from heat. Stir in the sour cream until fully incorporated. This step prevents curdling and adds a creamy tang to the soup.
- Serve: Ladle the soup into bowls and, if desired, garnish with crispy onion rings and thinly sliced green onions for extra texture and flavor.
Notes
- Removing the soup from heat before adding sour cream prevents curdling and keeps the soup smooth.
- Velveeta cheese can be adjusted depending on desired cheesiness and creaminess, starting at 8 ounces and up to 16 ounces.
- For a thicker soup, add a bit more flour in the roux step; for a thinner consistency, add extra chicken broth or milk.
- Ground beef can be substituted with ground turkey or chicken for a leaner option.
- Optional toppings such as crispy bacon or shredded cheddar cheese can enhance the flavor further.
