Description
This hearty Cheeseburger Soup combines savory ground beef, fresh vegetables, creamy cheese, and tender potatoes in a rich, flavorful broth. Perfect for chilly days, this comforting soup is easy to prepare and serves 8, making it ideal for family dinners or meal prep.
Ingredients
Scale
Meat
- 1 pound ground beef
Vegetables
- ¾ cup onion, chopped
- ¾ cup carrots, shredded
- ¾ cup celery, diced
- 2 cloves garlic, pressed
- 4 cups peeled potatoes, diced (about 1¾ pounds)
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Liquids
- 3 cups chicken broth
- 1½ cups milk
Dairy and Fats
- 4 tablespoons butter, divided
- 12 ounces pepper jack Velveeta, cut into cubes
- ¼ cup sour cream
Others
- ¼ cup all-purpose flour (gluten-free flour can be used)
Instructions
- Brown the Beef: In a 3-quart saucepan over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat and set the beef aside for later use.
- Sauté the Vegetables: Using the same saucepan over medium heat, melt 1 tablespoon of butter. Add the chopped onion, shredded carrots, diced celery, dried basil, and parsley flakes. Sauté until the vegetables are tender, about 10 minutes. Stir in the pressed garlic and cook for another minute until fragrant.
- Add Broth, Potatoes, and Beef: Pour in the chicken broth and add the diced potatoes along with the cooked ground beef. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes or until the potatoes are tender.
- Prepare the Roux: Meanwhile, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Stir in the flour and cook for 3 to 5 minutes, stirring constantly until the roux is bubbly and golden but not burnt.
- Thicken the Soup: Gradually add the roux mixture into the soup pot. Bring the soup back to a boil, stirring continuously, and cook for 2 minutes until the broth thickens.
- Add Cheese and Milk: Reduce heat to low and stir in the pepper jack Velveeta cubes, milk, salt, and black pepper. Continue stirring until the cheese has melted completely and the soup becomes smooth.
- Finish with Sour Cream: Remove the soup from heat and blend in the sour cream to enhance creaminess and add a slight tang. Serve the soup warm.
Notes
- Use gluten-free flour if you prefer a gluten-free version of the soup.
- For a spicier kick, add a pinch of cayenne pepper along with the black pepper.
- You can substitute pepper jack Velveeta with cheddar cheese for a different flavor profile.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- If the soup is too thick after refrigeration, add a splash of milk or broth when reheating to reach desired consistency.
