Description
This comforting and hearty Cheeseburger Soup combines browned ground beef, tender vegetables, creamy Velveeta cheese, and a luscious roux-based broth to deliver all the flavors of a cheeseburger in a warm, creamy soup. Finished with sour cream and optional garnishes like onion rings and green onions, it's a perfect dish for cozy family dinners.
Ingredients
Meat and Dairy
- 1/2 pound ground beef
- 4 tablespoons butter, divided
- 8 to 16 ounces Velveeta, cubed
- 1-1/2 cups whole milk
- 1/4 cup sour cream
Vegetables and Herbs
- 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
Pantry Staples
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
Optional Garnishes
- Onion rings
- Thinly sliced green onions
Instructions
- Brown the beef: In a large saucepan over medium heat, cook and crumble the ground beef until it is no longer pink, about six to eight minutes. Remove the beef from the pan and drain any excess grease. Set aside.
- Saute the vegetables: 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 flakes. Saute the vegetables until tender, approximately 10 minutes.
- Simmer the soup: Add the cubed peeled potatoes, chicken broth, and the cooked ground beef back into the saucepan. Bring the mixture to a boil, then reduce the heat and simmer, covered, 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. Stir in the all-purpose flour and cook, stirring constantly until the mixture is bubbly and golden, about three to five minutes.
- Thicken the soup: Add the roux to the simmering soup, bring the mixture back to a boil, and continue cooking with stirring for two minutes until thickened.
- Melt the cheese: Reduce the heat to low, then stir in the cubed Velveeta cheese, whole milk, salt, and pepper. Cook gently until the cheese is completely melted and incorporated into the soup.
- Finish with sour cream and garnishes: Remove the soup from the heat and stir in the sour cream. To avoid curdling, add sour cream off the heat. Serve the soup hot, optionally topped with crispy onion rings and thinly sliced green onions for added flavor and texture.
Notes
- To prevent the sour cream from curdling, always add it after removing the soup from heat.
- Adjust the amount of Velveeta cheese between 8 to 16 ounces depending on your preference for cheesiness and creaminess.
- For a thicker soup, use less milk or add a bit more roux; for thinner soup, add additional chicken broth or milk.
- Onion rings and green onions are optional but add a nice crunch and fresh flavor.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
