Description
Hearty Cheeseburger Soup delivers comfort in a bowl, blending classic burger flavors with creamy potato and savory ground beef. Rich, satisfying ingredients meld together, creating a warm meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Ingredients:
- 0.5 pound ground beef
- 4 cups potatoes, diced
- 1 to 2 cups Velveeta, cubed
- 1.5 cups whole milk
- 3 cups chicken broth
Vegetables:
- 0.75 cup carrots, diced
- 0.75 cup celery, diced
- 0.75 cup onion, diced
Seasonings and Extras:
- 4 tablespoons (57 grams) butter, divided
- 0.25 cup all-purpose flour
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 0.75 teaspoon salt
- 0.25 to 0.5 teaspoon black pepper
- 0.25 cup sour cream
Optional Toppings:
- Onion rings
- Green onions
- Crumbled bacon
Instructions
- Heat a large pot over medium flame and thoroughly cook ground beef, breaking it into crumbly pieces. Drain excess fat completely to prevent greasy texture, ensuring meat is fully browned without pink sections.
- In the same pot, melt butter and introduce diced carrots, celery, and onions. Incorporate dried herbs, sautéing for approximately 10 minutes until vegetables soften and release aromatic flavors.
- Add diced potatoes and previously cooked beef to the vegetable mixture. Pour chicken broth, bringing contents to a rolling boil. Reduce heat, cover, and simmer for 10-12 minutes until potatoes reach tender consistency when pierced with a fork.
- Create a roux in a separate pan by melting butter over medium-low temperature. Gradually whisk in flour, stirring continuously for 3-5 minutes until mixture becomes bubbly and golden. Integrate roux into soup, returning to gentle boil and cooking for additional 2 minutes to achieve desired thickness.
- Lower heat and gently incorporate Velveeta cheese cubes, whole milk, salt, and pepper. Stir until cheese melts completely, creating a smooth, velvety texture. Ensure even distribution of ingredients for consistent creaminess.
- Remove from heat and fold in sour cream, introducing a subtle tangy richness. The soup is now prepared and ready for serving, with optional garnishes to enhance presentation and flavor profile.
Notes
- Drain beef thoroughly to prevent excess grease and maintain a cleaner, lighter soup texture.
- Customize vegetable mix by adding bell peppers or zucchini for extra nutrition and color variation.
- Choose lean ground beef (90/10) to reduce overall fat content while preserving rich meaty flavor.
- Swap whole milk with low-fat or plant-based alternatives for dietary restrictions without compromising creaminess.
- Consider using sweet potatoes instead of regular potatoes for enhanced nutrient profile and subtle sweetness.
- Prepare roux carefully to avoid lumps by whisking consistently and maintaining medium-low heat.
- Store leftovers in airtight container, reheating gently to prevent cheese from separating or becoming grainy.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 440
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 85 mg