Easy Cheeseburger Soup
This creamy and comforting cheeseburger soup is packed with ground beef, hearty vegetables, and plenty of melty cheese. It’s everything you love about a cheeseburger in a warm, delicious bowl!
Servings: 8
Calories: 450kcal
Ingredients
- ½ pound ground beef
- 4 tablespoons butter divided
- ¾ cup carrots diced
- ¾ cup celery diced
- ¾ cup onion diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups potatoes diced
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 1 to 2 cups Velveeta cheese cubed
- 1 ½ cups whole milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon black pepper
- ¼ cup sour cream
- Optional Toppings: Onion rings green onions, crumbled bacon
Instructions
Cook the Beef:
- In a large pot or Dutch oven over medium heat, cook the ground beef for 6-8 minutes, breaking it up until no longer pink.
- Drain excess fat and set aside.
Sauté the Vegetables:
- Melt 1 tablespoon of butter in the same pot.
- Add carrots, celery, onions, dried basil, and dried parsley.
- Sauté for about 10 minutes, until the vegetables are tender.
Simmer the Soup:
- Add the potatoes, cooked ground beef, and chicken broth to the pot.
- Bring to a boil, then reduce heat and cover.
- Simmer for 10-12 minutes, until the potatoes are tender.
Thicken the Soup:
- In a separate small pan, melt 3 tablespoons of butter over medium-low heat.
- Stir in the flour and cook for 3-5 minutes, stirring continuously, until it starts to bubble.
- Stir this mixture into the soup and bring it to a boil for 2 minutes to thicken.
Add Cheese and Finish:
- Reduce heat to low.
- Stir in the Velveeta cheese, whole milk, salt, and black pepper.
- Once the cheese has melted, remove from heat and stir in the sour cream.
Serve and Enjoy:
- Top with onion rings, green onions, and crumbled bacon, if desired.
- Serve warm and enjoy!
Notes
Cheese Options: Swap Velveeta for cheddar, Monterey Jack, or Colby cheese if preferred.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on the stove over low heat, stirring occasionally. Avoid boiling to prevent curdling.
Freezing: This soup can be frozen for up to 2 months, though the texture may slightly change due to the dairy.