Cheeseburger Soup

Cheeseburger Soup is a creamy & cheesy soup with seasoned ground beef, vegetables, and potatoes! Tastes just like a cheeseburger but in a delicious soup recipe.

Course Soup

Cuisine American

Keyword cheeseburger soup, soup recipe

Prep Time 20

Cook Time 25

Servings (1 1/2 cup) servings

Calories 330kcal

Author Jessica

Ingredients

1 lb lean ground beef
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 yellow or white onion, finely diced
2 teaspoons dried basil
2 teaspoons dried parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1 carton (32 oz) chicken broth (4 cups chicken broth)
4 cups peeled, and small chopped potatoes (russet potatoes are best)
3 tablespoons butter
1/4 cup all-purpose flour
1 1/2 cups whole milk
8-12 oz Velveeta cheese, cubed small
1/4 cup sour cream

Instructions

In a large soup pot, over medium-high heat, add ground beef, carrots, celery, onion, basil, parsley, salt, and pepper. Cook and crumble ground beef until no longer pink. About 5-8 minutes. Drain grease.
Add the chicken broth and chopped potatoes. Bring to a boil and then cover with a lid, reduce heat to medium, and let simmer for 10-15 minutes or until potatoes are tender.
While soup is simmering prepare the roux. Melt the butter in a small saucepan over medium heat. Once melted, add flour and whisk continually for 30 seconds. While whisking, slowly add the milk. Whisk together until combined. Let cook, while stirring frequently, until it is thickened. This only takes about 3-5 minutes.
When soup is done simmering, add the roux into the soup pot along with the cubed Velveeta cheese. Stir together until cheese is melted. About 5 minutes. Take off the heat and stir in the sour cream.

Notes

Whole milk is preferred for the roux because it has more fat which helps it thicken quicker. If you use anything other then whole milk, it may take much longer to thicken and it won't be as thick.

You can substitute 2 cups shredded cheddar cheese for the Velveeta. It won't melt as well and be as smooth as the soup is with the Velveeta cheese.

This recipe is written and tested with full salt, regular chicken broth. If you use low-sodium chicken broth, then just taste the soup at the end and add salt if needed.

Nutrition