Description
Cheeseburger Soup is a hearty, comforting dish packed with ground beef, vegetables, potatoes, and melted cheese in a creamy broth. This easy stovetop recipe is perfect for a cozy dinner and delivers all the flavors of a classic cheeseburger in a warm, satisfying soup.
Ingredients
Scale
Soup Ingredients
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
Thickener and Dairy
- 4 tablespoons butter divided
- 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 beef: In a 3-quart saucepan, brown the ground beef over medium heat until fully cooked. Drain excess fat and set beef aside.
- Sauté vegetables: In the same saucepan, melt 1 tablespoon of butter. Add chopped onion, shredded carrots, dried parsley flakes, dried basil, and diced celery. Cook, stirring occasionally, until vegetables are tender, about 5 minutes.
- Simmer soup base: Add chicken broth, diced potatoes, and the cooked ground beef back into the saucepan. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 12 minutes or until potatoes are tender.
- Make the roux: In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and cook, stirring constantly, for 3 to 5 minutes until the mixture is bubbly and golden.
- Thicken the soup: Gradually stir the butter-flour mixture (roux) into the simmering soup. Bring the soup back to a boil and continue cooking for 2 minutes, stirring frequently until thickened.
- Add cheese and milk: Reduce heat to low. Stir in the Velveeta or shredded cheddar cheese, milk, salt, and pepper. Cook, stirring continuously, until the cheese has fully melted and the soup is smooth.
- Finish with sour cream: Remove the soup from heat and gently stir in the sour cream until incorporated for extra creaminess.
Notes
- For a lower fat version, use low-fat cheese and milk.
- If you prefer a thicker soup, add a bit more flour when making the roux.
- Velveeta gives a smoother, creamier texture while cheddar adds a sharper flavor.
- Potatoes can be swapped for sweet potatoes for a slightly different taste and nutrition boost.
- Use fresh herbs if available instead of dried for brighter flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 60 mg
