Cheeseburger Soup

Cheeseburger soup brings all the savory elements of a traditional cheeseburger into a warm, hearty bowl. This delightful dish combines ground beef, tender vegetables, creamy cheese, and flavorful seasonings to create a comforting meal that’s perfect for any occasion.

Why You’ll Love This Recipe

• Classic Taste: Enjoy the familiar flavors of a cheeseburger in a cozy soup form.
• Hearty and Filling: Packed with ground beef, potatoes, and vegetables, it’s a satisfying meal on its own.
• Family-Friendly: A hit with both kids and adults, making it a versatile choice for family dinners.
• Easy to Prepare: Simple ingredients and straightforward steps make this soup accessible for all cooking levels.

Ingredients

• Ground beef
• Butter
• Carrots, diced
• Celery, diced
• Onion, diced
• Dried basil
• Dried parsley
• Potatoes, peeled and diced
• Chicken broth
• All-purpose flour
• Velveeta cheese, cubed
• Whole milk
• Salt
• Black pepper
• Sour cream

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

Directions

1. Brown the Ground Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat and set the beef aside.
2. Sauté the Vegetables: In the same pot, melt 1 tablespoon of butter. Add the diced carrots, celery, onion, dried basil, and dried parsley. Sauté until the vegetables are tender, about 10 minutes.
3. Add Potatoes and Broth: Return the cooked ground beef to the pot. Add the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer until the potatoes are tender, approximately 10 to 12 minutes.
4. Prepare the Roux: In a separate small pan, melt the remaining 3 tablespoons of butter over medium-low heat. Stir in the all-purpose flour and cook, stirring continuously, until the mixture begins to bubble, about 3 to 5 minutes.
5. Thicken the Soup: Stir the roux into the soup pot. Bring the soup to a boil and cook for 2 minutes, allowing it to thicken.
6. Add Cheese and Milk: Reduce the heat to low. Stir in the cubed Velveeta cheese, whole milk, salt, and black pepper. Continue stirring until the cheese has melted and the soup is smooth.
7. Incorporate Sour Cream: Remove the pot from heat and stir in the sour cream until fully combined.
8. Serve: Ladle the soup into bowls and, if desired, top with additional garnishes such as chopped green onions, crumbled bacon, or crispy onion rings.

Servings and Timing

• Yield: Approximately 8 servings
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes

Variations

• Cheese Options: For a different flavor, substitute half of the Velveeta with shredded cheddar cheese. Note that using all shredded cheddar may result in a thinner soup consistency.
• Protein Alternatives: Replace ground beef with ground turkey or chicken for a leaner version.
• Vegetable Additions: Enhance the soup’s nutritional value by adding vegetables like corn, green beans, or bell peppers.
• Low-Carb Option: Substitute potatoes with cauliflower florets to reduce carbohydrates.

Storage/Reheating

• Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
• Reheating: Warm the soup gently on the stovetop over medium-low heat, stirring occasionally, until heated through. Alternatively, reheat individual portions in the microwave for 2 to 3 minutes, stirring halfway through.
• Freezing: Due to the presence of dairy and potatoes, freezing is not recommended as it may affect the texture upon thawing.

FAQs

Can I use a different type of cheese instead of Velveeta?

Yes, you can substitute Velveeta with shredded cheddar cheese or a combination of cheddar and Monterey Jack. Keep in mind that the soup may be less creamy and slightly thinner in consistency.

How can I make this soup gluten-free?

To make the soup gluten-free, replace the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup. Ensure that all other ingredients, such as the chicken broth, are certified gluten-free.

Is it possible to make this soup in a slow cooker?

Yes, to prepare the soup in a slow cooker, brown the ground beef and sauté the vegetables as directed. Then, transfer them to the slow cooker along with the potatoes, broth, and seasonings. Cook on low for 6 hours or high for 3 hours. About 30 minutes before serving, add the roux, cheese, and milk, stirring until the cheese has melted and the soup is creamy. Stir in the sour cream just before serving.

Can I prepare this soup ahead of time?

Yes, you can prepare the soup ahead of time and store it in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before

Cheeseburger Soup

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• Author: Emma
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: Approximately 8 servings
• Category: Soups and Stews
• Method: Stove-top
• Cuisine: American
• Diet: Gluten Free

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Description

Savor the comforting flavors of cheeseburger soup, a hearty dish packed with ground beef, tender potatoes, creamy Velveeta cheese, and a medley of vegetables. Perfect for cozy family dinners, this soup delivers the classic taste of a cheeseburger in an easy-to-make, one-pot meal.

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Ingredients

• 1 lb ground beef
• 4 tbsp butter, divided
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 medium onion, diced
• 1 tsp dried basil
• 1 tsp dried parsley
• 4 medium potatoes, peeled and diced
• 3 cups chicken broth
• 1/4 cup all-purpose flour
• 8 oz Velveeta cheese, cubed
• 2 cups whole milk
• Salt, to taste
• Black pepper, to taste
• 1/2 cup sour cream

Optional Garnishes:

• Chopped green onions
• Crumbled bacon
• Crispy onion rings

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Instructions

1. Cook Ground Beef:
   In a large pot or Dutch oven, cook ground beef over medium heat until browned. Drain excess fat and set aside.
2. Sauté Vegetables:
   In the same pot, melt 1 tbsp of butter. Add carrots, celery, onion, basil, and parsley. Sauté until vegetables are tender, about 10 minutes.
3. Add Potatoes and Broth:
   Return the ground beef to the pot. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 10–12 minutes, or until potatoes are tender.
4. Make the Roux:
   In a separate pan, melt the remaining 3 tbsp of butter over medium-low heat. Stir in flour and cook, stirring constantly, until bubbly, 3–5 minutes.
5. Thicken the Soup:
   Stir the roux into the soup pot. Bring the soup to a boil and cook for 2 minutes, stirring until thickened.
6. Add Cheese and Milk:
   Reduce heat to low. Stir in Velveeta cheese cubes, milk, salt, and pepper. Stir until cheese is melted and soup is smooth.
7. Finish with Sour Cream:
   Remove pot from heat and stir in sour cream until well combined.
8. Serve:
   Ladle soup into bowls and garnish with chopped green onions, bacon, or crispy onion rings, if desired.

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Notes

• Make-Ahead Tip: Store soup in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
• Freezing: Freezing is not recommended due to the potatoes and dairy, which can affect texture when thawed.
• Gluten-Free Option: Replace all-purpose flour with gluten-free flour or cornstarch as a thickener.