PREP TIME: 10 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 10 mins | SERVINGS: 8
Who would dare say no to this rich, creamy, and cheesy soup with a Velveeta base? And with a bit of kick, this sure will be a huge hit! This delightful Cheeseburger Soup is one pleasing soup enough to feed the crowd.
INGREDIENTS
1/2 lb ground beef
3/4 c. onion chopped
3/4 c. Carrots shredded
3/4 c. celery diced
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter divided
3 c. chicken broth
4 c. peeled potatoes diced, about 1-3/4 pounds
1/4 c. all-purpose flour okay to use gluten-free here
12 oz. pepper jack Velveeta
1-1/2 c. milk
3/4 tsp salt
1/4 tsp pepper
1/4 c. sour cream
How to make Cheeseburger Soup
Step 1: Cook the beef in a 3-quart saucepan until brown. Once cooked, drain and set aside.
Step 2: Saute the onion, carrots, celery, basil, and parsley in a tbsp butter in the same pan for about 10 minutes until the vegetables are tender.
Step 3: Into the pan, pour in the broth and add in the potatoes and the beef back. Bring this to a boil. When boiling, decrease the heat, cover the pan, and simmer for about 10 to 12 minutes until the potatoes are tender.
Step 4: In the meantime, melt the rest of the butter in a small skillet. Once melted, add in the flour. Cook for about 3 to 5 minutes, stirring continuously until bubbly. Add this to the soup, then bring the mixture to a boil and continue to cook for another 2 minutes.
Step 5: Adjust the heat to low, then add in the cheese, milk, salt, and pepper. Cook further, stirring until the cheese has melted.
Step 6: Remove the pan from the heat and quickly stir in the sour cream.
Ingredients
- 1/2 lb ground beef
- 3/4 c. onion chopped
- 3/4 c. Carrots shredded
- 3/4 c. celery diced
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 4 tbsp butter divided
- 3 c. chicken broth
- 4 c. peeled potatoes diced, about 1-3/4 pounds
- 1/4 c. all-purpose flour okay to use gluten-free here
- 12 oz. pepper jack Velveeta
- 1-1/2 c. milk
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 c. sour cream
Instructions
Step 1: Cook the beef in a 3-quart saucepan until brown. Once cooked, drain and set aside.
Step 2: Saute the onion, carrots, celery, basil, and parsley in a tbsp butter in the same pan for about 10 minutes until the vegetables are tender.
Step 3: Into the pan, pour in the broth and add in the potatoes and the beef back. Bring this to a boil. When boiling, decrease the heat, cover the pan, and simmer for about 10 to 12 minutes until the potatoes are tender.
Step 4: In the meantime, melt the rest of the butter in a small skillet. Once melted, add in the flour. Cook for about 3 to 5 minutes, stirring continuously until bubbly. Add this to the soup, then bring the mixture to a boil and continue to cook for another 2 minutes.
Step 5: Adjust the heat to low, then add in the cheese, milk, salt, and pepper. Cook further, stirring until the cheese has melted.
Step 6: Remove the pan from the heat and quickly stir in the sour cream.
