Cheeseburger Soup Recipe
This Cheeseburger Soup recipe offers a delightful twist on the classic flavors of a cheeseburger, transformed into a warm, hearty soup. It's perfect for those chilly evenings or whenever you crave a comforting, satisfying meal. Packed with ground beef, cheese, and vegetables, it's a crowd-pleaser that's both easy to make and delicious.
Equipment
- Large saucepan or soup pot
- Small skillet
- Measuring Cups and Spoons
- Knife and cutting board
- Stirring spoon
Ingredients
- 1 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- 1/4 cup all-purpose flour
- 2 cups of Velveeta cheese cubed (or 2 cups shredded cheddar cheese)
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
Instructions
- Cook the Beef: In a large saucepan over medium heat, brown the ground beef. Once cooked, drain the excess fat and set the beef aside.
- Sauté Vegetables: In the same saucepan, melt 1 tablespoon of butter. Add the chopped onion, shredded carrots, parsley flakes, basil, and diced celery. Sauté until the vegetables are tender.
- Combine Ingredients: Add the cooked beef, diced potatoes, and chicken broth to the saucepan. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10-12 minutes or until the potatoes are tender.
- Make a Roux: In a small skillet, melt the remaining butter (3 tablespoons) and add the flour. Cook and stir for 3-5 minutes or until it forms a light golden paste. Add this roux to the soup to thicken it.
- Add Cheese and Milk: Reduce the heat to low. Stir in the cheese, milk, salt, and pepper. Continue stirring until the cheese is melted and the soup is heated through.
- Final Touch: Remove the soup from heat and stir in the sour cream.
- Serve: Serve the soup hot, garnished with additional cheese or parsley if desired.
Notes
- For a lighter version, substitute ground beef with ground turkey or chicken.
- You can use cheddar cheese instead of Velveeta for a different cheese flavor.
- If you prefer a thinner soup, adjust the consistency by adding more chicken broth or milk.
- This soup can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months.