Cheeseburger Soup
This Cheeseburger Soup is thick and hearty, loaded with flavor, and will warm up your family on cold weeknights this winter. Made with simple ingredients, have supper on the table in 40 minutes or less!
Servings 8
Equipment
- Large soup pot or Dutch oven
- Small Skillet
Ingredients
- 8 oz lean ground beef
- 4 tbsp unsalted butter, divided
- ¾ cup chopped onion
- ¾ cup shredded carrots
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 1 ¾ lbs (about 4 cups) peeled, cubed potatoes
- 3 cups low-sodium chicken broth
- ¼ cup all-purpose flower
- 8 oz Velveeta cheese, shreds or cubed
- 1 ½ cups whole milk
- ¾ tsp salt
- ½ tsp black pepper
- ¼ cup sour cream
- Optional toppings: French-fried onion rings and/or thinly sliced green onions
Instructions
- In a large soup pot or Dutch oven over medium heat, cook and crumble the ground beef for 6-8 minutes. Drain grease and remove from pan.
- In same pot, melt 1 tablespoon butter over medium heat. Sauté onions, carrots, basil, and parsley until vegetables are tender, about 10 minutes.
- Add potatoes, broth, and cooked beef. Bring to a boil; reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender.
- Meanwhile, in a small skillet, melt the remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, about 3-4 minutes. Add to soup and mix well. Bring soup to a boil and cook for 2 minutes to thicken.
- Reduce heat to low. Stir in cheese, milk, salt, and pepper. Cook until cheese melts. Remove from heat and blend in sour cream.
- Divide the soup among bowls and serve topped with fried onion rings or green onion, if desired.
Notes
Helpful hints:
- You can buy pre-shredded carrots and pre-chopped onions from your grocery store’s produce section.
- Try frozen southern-style hash brown cubed potatoes for this recipe if you’re in a hurry.