Cheeseburger Soup
Creamy, savory, and impossibly comforting, this Cheeseburger Soup delivers all the joy of a juicy cheeseburger in a warming bowl.
Servings: 4 servings
Equipment
- Large saucepan
- Small skillet
Ingredients
Ingredients
- 1/2 pound Ground beef Cooked and crumbled
- 4 tablespoons Butter Divided (1 tbsp for sautéing vegetables, remaining for roux)
- 3/4 cup Chopped onion About 1 small onion, finely chopped
- 3/4 cup Shredded carrots About 1 medium carrot, shredded
- 3/4 cup Diced celery About 2 stalks, diced
- 1 teaspoon Dried basil
- 1 teaspoon Dried parsley flakes
- 1-3/4 pounds Cubed peeled potatoes Cut into 1-inch pieces, about 4 cups
- 3 cups Chicken broth Preferably low-sodium
- 1/4 cup All-purpose flour
- 16 ounces Velveeta cheese Cubed
- 1-1/2 cups Whole milk Room temperature
- 3/4 teaspoon Salt Or to taste
- 1/4 to 1/2 teaspoon Pepper Freshly ground
- 1/4 cup Sour cream Room temperature
Instructions
- In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, about 6–8 minutes. Drain excess fat and set the browned beef aside on a plate.
- In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion, shredded carrots, diced celery, dried basil, and dried parsley. Sauté, stirring occasionally, until the vegetables are tender and the onions are translucent, about 10 minutes.
- Add the cubed potatoes, the cooked beef, and the chicken broth to the saucepan. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer until the potatoes are fork-tender, about 10–12 minutes.
- While the potatoes cook, make the roux: in a small skillet over medium heat, melt the remaining butter. Add the all-purpose flour and cook, stirring continuously, until the mixture is bubbly and lightly golden, about 3–5 minutes.
- Slowly whisk the flour-butter mixture into the simmering soup until fully incorporated. Bring the soup back to a gentle boil and cook, stirring, for 2 minutes to thicken.
- Reduce heat to low. Stir in the cubed Velveeta cheese and the whole milk a little at a time, stirring until the cheese melts and blends into a smooth, creamy sauce. Add salt and pepper, tasting and adjusting as needed.
- Remove the soup from heat and fold in the sour cream until fully incorporated. Sour cream adds a tangy richness — be sure the soup isn’t boiling when you add it to avoid curdling.
- Ladle the soup into bowls, garnish as desired, and serve hot. Enjoy!
Notes
For a playful meal pairing, serve with sliders or a bacon cheeseburger for an all-out burger night.