Description
Cheeseburger Soup is a comforting and hearty dish featuring ground beef, tender vegetables, and creamy cheese in a rich broth. This flavorful soup combines the classic flavors of a cheeseburger with the warmth and ease of a home-cooked soup, perfect for cozy meals any time of the year.
Ingredients
Units
Scale
Meat and Vegetables
- 1 pound ground beef
- 3/4 cup onion, chopped
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 2 cloves garlic, pressed
- 4 cups peeled potatoes, diced (about 1 3/4 pounds)
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 3 cups chicken broth
- 4 tablespoons butter, divided
- 1/4 cup all-purpose flour (gluten-free flour can be used)
- 12 ounces pepper jack Velveeta, cut into cubes
- 1 1/2 cups milk
- 1/4 cup sour cream
Instructions
- Brown the Beef: In a 3-quart saucepan, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat and set the beef aside.
- Sauté the Vegetables: Using the same saucepan over medium heat, melt 1 tablespoon of butter and sauté the chopped onion, shredded carrots, diced celery, dried basil, and parsley flakes until the vegetables become tender, about 10 minutes. Add the pressed garlic and cook for another minute until it becomes fragrant.
- Add Broth, Potatoes, and Beef: Pour in the chicken broth, add the diced potatoes and the cooked beef. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes or until the potatoes are tender.
- Prepare the Roux: Meanwhile, melt the remaining 3 tablespoons of butter in a small skillet. Stir in the flour and cook for 3 to 5 minutes until the mixture is bubbly and golden, stirring constantly to prevent burning.
- Thicken the Soup: Add the roux mixture into the soup pot. Bring the soup back to a boil, cooking and stirring for 2 minutes to thicken the broth.
- Add Cheese and Milk: Reduce heat to low, then add the pepper jack Velveeta cubes, milk, salt, and black pepper. Stir continuously until the cheese has completely melted and the soup is smooth.
- Finish with Sour Cream: Remove the soup from heat and blend in the sour cream for added creaminess and tang. Serve warm.
Notes
- For a gluten-free version, substitute the all-purpose flour with gluten-free flour.
- Velveeta cheese can be substituted with other melting cheeses like cheddar if preferred.
- Use fresh herbs in place of dried for a more vibrant flavor.
- This soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid curdling.
- Adding crispy cooked bacon on top makes a delicious garnish.
