Prep Time: 45 mins | Cook Time: 10 mins | Total Time: 55 mins | Yield: 8 Servings
This Cheeseburger Soup is one of my ultimate comfort foods! A lot of things are happening in each spoonful of this amazing soup. The combination of ground beef, potatoes, cheese, and a lot more is surely a must-try!
Ingredients:
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4 tbsp butter, divided
1-3/4 lbs. (about 4 c) cubed peeled potatoes
3/4 c chopped onion
1/4 c all-purpose flour
3/4 tsp salt
2 to 4 c shredded Velveeta
3/4 c diced celery
1/2 lb. ground beef
1/4 to 1/2 tsp pepper
1 tsp dried basil
3 c chicken broth
1 tsp dried parsley flakes
3/4 c shredded carrots
1/4 c sour cream
1-1/2 c whole milk
Directions:
Place a pot on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer onto a clean plate.
Add 1 tbsp of butter to the same pot and allow it to melt. Add celery, carrots, parsley, basil, and onion. Sauté for a few minutes until soft.
Add the broth and potatoes, then stir until well incorporated.
Put the ground beef back into the pot, then cook for 12 more minutes.
Place a skillet on the stove and turn the heat to medium. Add the rest of the butter and allow it to melt.
Add the flour, then whisk and cook for about a minute until it turns into a roux.
Transfer the flour mixture into the pot with the soup, then stir everything until well incorporated. Simmer for additional 2 minutes.
Turn the heat down to low, then add cheese, milk, salt, and pepper. Stir until well blended. Simmer for a few minutes until the cheese has melted.
Remove the pot from the heat, then stir in the sour cream.
Serve right away. Enjoy!
Notes:
Feel free to use your preferred type of cheese for this recipe.
You can use turkey or ground sirloin in exchange for ground beef.
Nutrition Facts:
1 Cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein
Ingredients
- 4 tbsp butter, divided
- 1-3/4 lbs. (about 4 c) cubed peeled potatoes
- 3/4 c chopped onion
- 1/4 c all-purpose flour
- 3/4 tsp salt
- 2 to 4 c shredded Velveeta
- 3/4 c diced celery
- 1/2 lb. ground beef
- 1/4 to 1/2 tsp pepper
- 1 tsp dried basil
- 3 c chicken broth
- 1 tsp dried parsley flakes
- 3/4 c shredded carrots
- 1/4 c sour cream
- 1-1/2 c whole milk
Instructions
Place a pot on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer onto a clean plate.
Add 1 tbsp of butter to the same pot and allow it to melt. Add celery, carrots, parsley, basil, and onion. Sauté for a few minutes until soft.
Add the broth and potatoes, then stir until well incorporated.
Put the ground beef back into the pot, then cook for 12 more minutes.
Place a skillet on the stove and turn the heat to medium. Add the rest of the butter and allow it to melt.
Add the flour, then whisk and cook for about a minute until it turns into a roux.
Transfer the flour mixture into the pot with the soup, then stir everything until well incorporated. Simmer for additional 2 minutes.
Turn the heat down to low, then add cheese, milk, salt, and pepper. Stir until well blended. Simmer for a few minutes until the cheese has melted.
Remove the pot from the heat, then stir in the sour cream.
Serve right away. Enjoy!
Notes
Feel free to use your preferred type of cheese for this recipe. You can use turkey or ground sirloin in exchange for ground beef.
