PREP TIME: 10 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 10 mins | SERVINGS: 8
This rich, creamy, and cheesy soup is no doubt a big hit. With a bit of kick and a Velveeta base, this scrumptious Cheeseburger Soup will wow you in the first bite. Takes only ten minutes to prep with a few, staple ingredients.
The smell is so inviting, and the first bite is a combination of cheesy and creamy and spicy that just burst in your mouth. A bowl of this filling soup is never enough, you’ll end up asking for a second take.
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
How to make Cheeseburger Soup
Step 1: Cook the beef in a 3-quart saucepan until brown. Drain the excess grease and set it aside.
Step 2: Melt a tbsp butter in the same saucepan. Saute the onion, carrots, celery, basil, and parsley for about 10 minutes until the veggies are tender.
Step 3: Add in the broth along with the potatoes and beef. Bring to a boil, then decrease the heat. Cover the pan and allow the mixture to simmer for about 10 to 12 minutes until the potatoes become tender.
Step 4: In the meantime, melt the rest of the butter in a small skillet. Once the butter has melted, whisk in the flour and cook for approximately 3 to 5 minutes until bubbly. Then, add this to the soup, bring to a boil, and cook for 2 minutes more, stirring.
Step 5: Adjust the heat to low before adding in the cheese and milk. To taste, season with salt and pepper. Continue to cook and stir until the cheese has melted.
Step 6: Take away from the heat, then 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
Instructions
Step 1: Cook the beef in a 3-quart saucepan until brown. Drain the excess grease and set it aside.
Step 2: Melt a tbsp butter in the same saucepan. Saute the onion, carrots, celery, basil, and parsley for about 10 minutes until the veggies are tender.
Step 3: Add in the broth along with the potatoes and beef. Bring to a boil, then decrease the heat. Cover the pan and allow the mixture to simmer for about 10 to 12 minutes until the potatoes become tender.
Step 4: In the meantime, melt the rest of the butter in a small skillet. Once the butter has melted, whisk in the flour and cook for approximately 3 to 5 minutes until bubbly. Then, add this to the soup, bring to a boil, and cook for 2 minutes more, stirring.
Step 5: Adjust the heat to low before adding in the cheese and milk. To taste, season with salt and pepper. Continue to cook and stir until the cheese has melted.
Step 6: Take away from the heat, then stir in the sour cream.
