Description
A hearty and creamy cheeseburger soup that combines ground beef, vegetables, potatoes, and melted cheese for a comforting meal perfect for any day of the week.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
Herbs and Seasoning
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
Others
- 4 tablespoons butter (divided)
- 3 cups chicken broth
- 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 Ground Beef: In a 3-quart saucepan, brown the ground beef over medium heat. Once cooked through, drain excess fat and set the beef aside.
- Sauté the Vegetables: In the same saucepan, add 1 tablespoon of butter along with the chopped onion, shredded carrots, dried parsley flakes, dried basil, and diced celery. Cook until the vegetables are tender, stirring occasionally.
- Simmer Potatoes and Beef: Pour in the chicken broth, then add the peeled and diced potatoes and the browned ground beef. Bring the mixture to a boil, then reduce heat, cover, and let it simmer for 10-12 minutes until the potatoes are tender.
- Make the Roux: In a small skillet, melt the remaining 3 tablespoons of butter. Stir in the flour and cook for 3-5 minutes, stirring continuously until the mixture is bubbly and slightly golden. Add this roux mixture to the soup, bringing it back to a boil and cooking for 2 minutes while stirring.
- Add Cheese and Milk: Reduce heat to low and stir in the Velveeta cheese cubes (or shredded cheddar), milk, salt, and pepper. Continue to cook and stir until the cheese has fully melted and the soup is creamy.
- Finish with Sour Cream: Remove the soup from heat and blend in the sour cream for extra creaminess and tang. Serve warm.
Notes
- You can substitute Velveeta with shredded cheddar cheese for a sharper flavor.
- Adjust pepper quantity based on your spice preference.
- Use low-fat milk for a lighter version of this soup.
- For added texture, top with crisp bacon bits or chopped green onions.
- Ensure to cook the roux long enough to avoid any floury taste in the soup.
