Cheeseburger Soup Recipe
Introduction
Cheeseburger soup is a rich, creamy, and comforting dish that combines all the delicious flavors of a classic cheeseburger in a warm, hearty bowl. This soup is perfect for chilly nights and is sure to become a family favorite. The combination of ground beef, Velveeta cheese, and vegetables makes it both satisfying and flavorful.
Why Make This Recipe
Making cheeseburger soup at home allows you to control the ingredients and flavors while enjoying a dish that is both easy and affordable. This soup is a great way to enjoy the essence of a cheeseburger in a warm, creamy format. Plus, it’s a fantastic option for meal prep and leftovers!
How to Make Cheeseburger Soup
Cheeseburger soup starts with cooking ground beef until browned, then sautéing aromatic vegetables. Potatoes and broth are added for a hearty base, followed by a rich, creamy cheese sauce to bring everything together. Finally, a touch of sour cream adds extra creaminess and depth of flavor.
Ingredients
- 1/2 pound ground beef
- 4 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 package (16 ounces) Velveeta cheese, cubed
- 1-1/2 cups whole milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
Directions
- In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink. Drain and set aside.
- In the same saucepan, melt 1 tablespoon of butter over medium heat. Sauté the onion, carrots, celery, basil, and parsley until tender, about 10 minutes.
- Add the potatoes, cooked beef, and chicken broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 10-12 minutes.
- Meanwhile, in a small skillet, melt the remaining butter. Add the flour and cook, stirring continuously, until bubbly (3-5 minutes).
- Add the flour mixture to the soup and bring to a boil. Cook and stir for 2 minutes.
- Reduce heat to low. Stir in the cubed Velveeta cheese, milk, salt, and pepper. Cook until the cheese melts and blends smoothly.
- Remove from heat and blend in the sour cream.
- Serve hot and enjoy!
How to Serve Cheeseburger Soup
Cheeseburger soup is best served hot with crusty bread, crackers, or a side salad. For extra cheeseburger flavor, garnish with shredded cheddar cheese, cooked bacon bits, or chopped pickles.
How to Store Cheeseburger Soup
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze in a sealed container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over low heat or in the microwave, stirring occasionally to prevent separation.
Tips to Make Cheeseburger Soup
- Use lean ground beef to prevent excess grease.
- Dice the potatoes evenly for even cooking.
- Stir constantly when adding the flour mixture to avoid lumps.
- Add more broth or milk if you prefer a thinner soup consistency.
Variations
- Bacon Cheeseburger Soup: Add crispy bacon bits for extra smokiness.
- Spicy Version: Add a dash of hot sauce or diced jalapeños.
- Low-Carb Option: Replace potatoes with cauliflower for a keto-friendly version.
FAQs
How long does cheeseburger soup last?
It lasts up to 3 days in the refrigerator or 3 months in the freezer.
Can I substitute an ingredient in cheeseburger soup?
Yes! Swap Velveeta with shredded cheddar, use ground turkey instead of beef, or replace potatoes with cauliflower for a low-carb option.
What can I serve with cheeseburger soup?
Serve it with garlic bread, a green salad, or a side of crispy fries for a complete meal!
Enjoy your homemade cheeseburger soup!
Cheeseburger Soup
Ingredients
- 1/2 pound ground beef
- 4 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 package (16 ounces) Velveeta cheese, cubed
- 1-1/2 cups whole milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
Instructions
- In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink. Drain and set aside.
- In the same saucepan, melt 1 tablespoon of butter over medium heat. Sauté the onion, carrots, celery, basil, and parsley until tender, about 10 minutes.
- Add the potatoes, cooked beef, and chicken broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, about 10-12 minutes.
- Meanwhile, in a small skillet, melt the remaining butter. Add the flour and cook, stirring continuously, until bubbly (3-5 minutes).
- Add the flour mixture to the soup and bring to a boil. Cook and stir for 2 minutes.
- Reduce heat to low. Stir in the cubed Velveeta cheese, milk, salt, and pepper. Cook until the cheese melts and blends smoothly.
- Remove from heat and blend in the sour cream.
- Serve hot and enjoy!
Notes
- Use lean ground beef to prevent excess grease. - Dice the potatoes evenly for even cooking. - Stir constantly when adding the flour mixture to avoid lumps. - Add more broth or milk if you prefer a thinner soup consistency. - Add crispy bacon bits for extra smokiness. - Replace potatoes with cauliflower for a low-carb version. - Add hot sauce or diced jalapeños for a spicy kick.
