Go Back
Cheeseburger Soup
Daniel Hayes

Cheeseburger Soup

Everything you love about a juicy cheeseburger in a comforting bowl of soup. It’s creamy, cheesy, and packed with ground beef and tender potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
0 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 3/4 cup onion, chopped
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups potatoes, peeled and diced
  • 1/4 cup all-purpose flour
  • 2 cups Velveeta or cheddar cheese, cubed/shredded
  • 1.5 cups milk
  • 1/4 cup sour cream
  • to taste salt and pepper

Equipment

  • Stock Pot
  • Whisk Used for making the roux/thickening agent.

Method
 

  1. In a large pot, brown the ground beef until cooked through. Drain and set aside.
  2. In the same pot, melt 1 tablespoon of butter. Sauté the onion, carrots, celery, basil, and parsley until the vegetables are tender, about 10 minutes.
  3. Add the broth, potatoes, and cooked beef to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.
  4. In a small skillet, melt the remaining 3 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes. Slowly whisk in the milk until smooth, then add this mixture to the soup pot.
  5. Stir in the cheese until melted. Remove from heat and stir in the sour cream just before serving. Garnish with green onions or extra cheese.

Notes

For the best flavor, use sharp cheddar cheese and grate it yourself so it melts smoothly. If you want a 'bacon cheeseburger' version, stir in crispy bacon bits at the very end!