Easy Cheeseburger Soup (Print Version)
Think of this as a cheeseburger turned into a warm, filling soup. Perfect for those cold nights when you want comfort food.
# Ingredients:
→ Base
01 -
4 cups diced potatoes
02 -
1/2 pound ground beef
03 -
3 cups chicken broth
04 -
4 tablespoons butter, split
→ Vegetables
05 -
3/4 cup diced onion
06 -
3/4 cup diced carrots
07 -
3/4 cup diced celery
→ Dairy & Thickeners
08 -
1-2 cups cubed Velveeta
09 -
1/4 cup sour cream
10 -
1 1/2 cups whole milk
11 -
1/4 cup plain flour
→ Seasonings
12 -
1/4 to 1/2 teaspoon ground black pepper
13 -
1 teaspoon dried parsley
14 -
3/4 teaspoon salt
15 -
1 teaspoon dried basil
→ Optional Toppings
16 -
Chopped green onions
17 -
Crispy fried onion rings
18 -
Bacon bits
# Directions:
01 -
Heat a big pot or Dutch oven, cook the ground beef for 6-8 minutes while breaking it apart until there’s no pink left. Set aside after draining.
02 -
In the same pot, melt 1 tablespoon of butter. Toss in onions, parsley, basil, carrots, and celery. Cook for 10 minutes, stirring occasionally, until soft.
03 -
Add the diced potatoes, cooked beef, and chicken broth to the pot. Cover it after bringing it to a boil, lower the heat, and let it gently cook for 10-12 minutes.
04 -
In a small saucepan, heat up 3 tablespoons of butter over medium-low. Stir in flour and keep stirring for around 3-5 minutes. Once it bubbles, mix it into the soup, letting it boil for a couple of minutes.
05 -
Turn down the heat to low. Pour in milk, toss in Velveeta cubes, and season with salt and pepper. Stir until the cheese is fully melted, then mix in the sour cream and take it off the stove.
06 -
Spoon into bowls and top with crispy onion rings, green onions, or bacon bits. Enjoy while hot!
# Notes:
01 -
You can make it ahead of time and reheat gently to avoid splitting.
02 -
A comforting choice for chilly evenings.
03 -
Store leftovers in the fridge and use within 3 days.