Description
Delicious and creamy Cheeseburger Soup packed with ground beef, vegetables, and melted cheese, perfect for a comforting meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
Seasonings and Broth
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 3 cups chicken broth
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
Dairy and Starch
- 4 tablespoons butter divided
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
- 1 ½ cups milk
- ¼ cup sour cream
Instructions
- Brown the Beef: In a 3-quart saucepan, brown 1 pound ground beef over medium heat until cooked through. Drain excess fat and set the beef aside.
- Sauté Vegetables: In the same saucepan, add 1 tablespoon butter, then add ¾ cup chopped onion, ¾ cup shredded carrots, 1 teaspoon dried parsley flakes, 1 teaspoon dried basil, and ¾ cup diced celery. Cook over medium heat until vegetables are tender, about 5-7 minutes.
- Simmer Soup Base: Add 3 cups chicken broth, 4 cups peeled and diced potatoes, and the cooked ground beef back into the saucepan. Bring the mixture to a boil, then reduce heat, cover, and simmer for 12 minutes or until potatoes are tender.
- Make Roux: In a small skillet, melt the remaining 3 tablespoons butter over medium heat. Stir in ¼ cup all-purpose flour and cook, stirring constantly, for 3-5 minutes until bubbly and golden. Slowly add the roux mixture to the soup, stirring constantly. Bring the soup back to a boil and cook for 2 minutes. Reduce heat to low.
- Add Cheese and Milk: Stir in 2 cups Velveeta processed cheese cubed (or shredded cheddar), 1 ½ cups milk, ¾ teaspoon salt, and ¼ to ½ teaspoon pepper. Cook and stir until the cheese is fully melted and the soup is creamy.
- Finish with Sour Cream: Remove soup from heat. Blend in ¼ cup sour cream until smooth and creamy. Serve hot.
Notes
- Use shredded cheddar cheese for a sharper flavor instead of Velveeta.
- If you prefer a thicker soup, reduce the amount of milk slightly or add more flour to the roux.
- For a lower-fat version, substitute butter with olive oil and use low-fat milk and cheese.
- Vegetables can be finely diced to blend better into the soup texture.
- Adjust seasoning to taste, adding more salt or pepper if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 25 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
