Go Back

Cheeseburger Soup

A warm, cheesy soup that combines the best flavors of a classic cheeseburger into a comforting bowl, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef Beautifully browned and bursting with flavor
  • ¾ cup chopped onion Adds a sweet, aromatic depth
  • ¾ cup shredded carrots Brings natural sweetness and crunch
  • ¾ cup diced celery For a refreshing, crunchy texture
  • 1 teaspoon dried basil Infuses the soup with aromatic herb notes
  • 1 teaspoon dried parsley flakes Adds a touch of earthiness
  • 4 tablespoons butter Divided for richness and depth of flavor
  • 3 cups chicken broth Provides a savory base for your soup
  • 4 cups peeled and diced potatoes Lends heartiness to every spoonful
  • ¼ cup all-purpose flour To thicken the soup just perfectly
  • 2 cups Velveeta processed cheese cubed Or use 2 cups shredded cheddar cheese for ooey-gooey cheesiness
  • 1 ½ cups milk Adding creaminess and richness
  • ¾ teaspoon salt For seasoning
  • ¼ to ½ teaspoon pepper To taste, bringing warmth and spice
  • ¼ cup sour cream For a tangy finish that balances the richness of the cheese

Method
 

Preparation
  1. In a 3-quart saucepan, brown the ground beef over medium heat until it’s nicely cooked. Drain the excess fat and set the beef aside for later.
  2. In the same saucepan, melt 1 tablespoon of butter. Add the diced onion, shredded carrots, parsley flakes, basil, and diced celery. Sauté until the vegetables are tender and fragrant, about 5-7 minutes.
  3. Pour in the chicken broth and add the diced potatoes and the browned beef. Bring the mixture to a rolling boil, then reduce the heat. Cover and let it simmer for about 10-12 minutes, or until the potatoes are fork-tender.
  4. In a small skillet, melt the remaining 3 tablespoons of butter. Stir in the flour and cook, stirring continuously for about 3-5 minutes or until bubbly and golden.
  5. Add the roux to the pot and bring the soup back to a boil while stirring. Cook for an additional 2 minutes to blend everything together.
  6. Lower the heat and stir in the cheese cubes or shredded cheddar, along with the milk, salt, and pepper. Continue to cook, stirring, until the cheese has completely melted.
  7. Remove from heat and swirl in the sour cream.

Notes

Customize your cheese by experimenting with different varieties like sharp cheddar or mozzarella. Incorporate your favorite vegetables for added nutrition and flavor. Stir consistently when adding the roux and cheese to avoid lumps.