Description
Cheeseburger Soup is a creamy, comforting soup loaded with ground beef, tender potatoes, and melted pepper jack Velveeta cheese. This hearty soup captures all the flavors of a cheeseburger in a warm bowl with savory vegetables and herbs, perfect for any cozy meal.
Ingredients
Units
Scale
Main Ingredients
- 1 pound ground beef
- 3/4 cup onion, chopped
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 cloves garlic, pressed
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled potatoes, diced (about 1 3/4 pounds)
- 1/4 cup all-purpose flour (can use gluten-free flour as substitute)
- 12 ounces pepper jack Velveeta, cut into cubes
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
Instructions
- Brown the beef: In a 3-quart saucepan, cook ground beef over medium-high heat until browned. Drain excess fat and remove beef from pan; set aside.
- Sauté vegetables: In the same saucepan over medium heat, melt 1 tablespoon butter. Add chopped onion, shredded carrots, diced celery, dried basil, and parsley flakes. Cook until vegetables are tender, about 10 minutes. Add pressed garlic and sauté until fragrant, about 1 minute.
- Add broth, potatoes, and beef: Pour in chicken broth, diced potatoes, and the browned ground beef. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until potatoes are tender.
- Make the roux: While soup simmers, melt remaining 3 tablespoons butter in a small skillet over medium heat. Stir in flour and cook, stirring constantly, for 3-5 minutes until bubbly and slightly golden.
- Add roux to soup and thicken: Stir the cooked flour mixture into the soup. Bring soup to a boil and cook, stirring for 2 minutes until thickened.
- Add cheese and milk: Reduce heat to low and stir in pepper jack Velveeta cubes, milk, salt, and black pepper. Cook, stirring continuously, until cheese is melted and soup is smooth.
- Finish with sour cream: Remove soup from heat and blend in sour cream until fully incorporated. Serve warm.
Notes
- You can substitute the pepper jack Velveeta with your favorite cheese blend or use regular Velveeta for less spice.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
- If you prefer a thinner soup, add additional chicken broth or milk to reach desired consistency.
- Feel free to add chopped green onions or crispy bacon as toppings when serving.
- Make sure to stir constantly when adding the roux and cheese to prevent lumps or burning.
