Description
A creamy and comforting Cheeseburger Soup loaded with ground beef, vegetables, potatoes, and rich cheese, perfect for a hearty meal.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
Herbs and Spices
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
Other Ingredients
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- 1/4 cup all-purpose flour
- 2 cups Velveeta processed cheese cubed or 2 cups shredded cheddar cheese
- 1 1/2 cups milk
- 1/4 cup sour cream
Instructions
- Brown the Beef: Brown the ground beef in a 3-quart saucepan. Drain the excess fat and set the beef aside.
- Sauté Vegetables: In the same saucepan, add 1 tablespoon of butter, then the diced onion, shredded carrots, parsley flakes, dried basil, and diced celery. Cook the mixture until the vegetables are tender.
- Simmer Soup: Add the chicken broth, peeled and diced potatoes, and the browned beef back into the saucepan. Bring the mixture to a boil, then reduce heat, cover, and simmer for 12 minutes or until the potatoes are tender.
- Make Roux: In a small skillet, melt the remaining 3 tablespoons of butter and stir in the flour. Cook and stir the roux for 3 to 5 minutes until bubbly and slightly thickened. Add the roux to the simmering soup and bring it to a boil again. Cook and stir for 2 minutes, then reduce the heat to low.
- Add Cheese and Milk: Stir in the Velveeta cheese or shredded cheddar cheese, milk, salt, and pepper. Cook and stir the soup until the cheese melts completely, creating a creamy texture.
- Finish with Sour Cream: Remove the soup from heat and blend in the sour cream for extra richness and smoothness. Serve hot.
Notes
- For a lower-fat version, use reduced-fat cheese and milk.
- You can substitute Velveeta with shredded cheddar cheese for a more natural cheese flavor.
- Add extra vegetables like bell peppers or peas for more nutrition.
- Use gluten-free flour to make this soup gluten free.
- Garnish with chopped fresh parsley or green onions for added color and freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 65 mg
