Prep Time: 20 mins | Cook Time: 30 mins | Servings: 6
Whenever someone asks me about my favourite food, I never hesitate to shout “cheeseburger soup!”. It’s the ultimate comfort food! Perfectly seasoned ground beef with potatoes, onions, cheese smothered in the most luscious, creamy soup! Now my mouth is salivating! I just cannot deny how much I love this flavour-packed soup, not to mention it’s freaking easy and quick to make. If you’d like, you can also make this in a crockpot. First, brown the ground beef, place all the ingredients in your crockpot and set to cook for 4 to 6 hours on low. Then, thirty minutes before the end of cooking time, stir in the cornstarch slurry, and continue to cook on high until the sauce has thickened. Easy, peasy!
Ingredients
2 c. potatoes, peeled and cubed
2 carrots, peeled and grated
1 small onion, chopped
1 clove garlic, minced
1 ½ c. water
1 tbsp beef bouillon granules (about 4 cubes)
½ tsp salt
1 lb ground beef, browned and drained
2 ½ c. milk (divided use)
3 tbsp all-purpose flour
8 ounces Velveeta, cubed
½ pound bacon crisply cooked and crumbled
HOW TO MAKE THE BEST CHEESEBURGER SOUP
Step 1: Cook the ground beef until brown, crumbling as it cooks. When done, drain the excess grease and keep the browned ground beef aside.
Step 2: In a large saucepan, combine the potatoes, carrots, onion, garlic, water, beef bouillon granules, and salt. On medium-high heat, bring the mixture to a boil. Then, decrease the heat and simmer until the potatoes are tender. Add the beef along with 2 cups of milk. Stir to mix.
Step 3: Whisk the flour and the rest of the half cup milk in a small bowl until smooth. Slowly stir this into the soup.
Step 4: Bring the mixture to a boil and cook for about 2 minutes, stirring constantly until thick and bubbly. Decrease the heat, then add the cheese. Stir well until thoroughly melted. Before serving, garnish with bacon. Enjoy!
Nutrition Facts:
Calories: 568kcal | Carbohydrates: 25g | Protein: 31g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 105mg | Sodium: 1363mg | Potassium: 925mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3947IU | Vitamin C: 11mg | Calcium: 381mg | Iron: 4mg
Ingredients
- 2 c. potatoes, peeled and cubed
- 2 carrots, peeled and grated
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 ½ c. water
- 1 tbsp beef bouillon granules (about 4 cubes)
- ½ tsp salt
- 1 lb ground beef, browned and drained
- 2 ½ c. milk (divided use)
- 3 tbsp all-purpose flour
- 8 ounces Velveeta, cubed
- ½ pound bacon crisply cooked and crumbled
Instructions
Step 1: Cook the ground beef until brown, crumbling as it cooks. When done, drain the excess grease and keep the browned ground beef aside.
Step 2: In a large saucepan, combine the potatoes, carrots, onion, garlic, water, beef bouillon granules, and salt. On medium-high heat, bring the mixture to a boil. Then, decrease the heat and simmer until the potatoes are tender. Add the beef along with 2 cups of milk. Stir to mix.
Step 3: Whisk the flour and the rest of the half cup milk in a small bowl until smooth. Slowly stir this into the soup.
Step 4: Bring the mixture to a boil and cook for about 2 minutes, stirring constantly until thick and bubbly. Decrease the heat, then add the cheese. Stir well until thoroughly melted. Before serving, garnish with bacon. Enjoy!
