Easy Cheeseburger Soup (Print)
All the classic burger flavors in a creamy bowl of soup. Hearty, warming, and perfect for cozy nights!
# Ingredients:
→ Base
01 -
4 cups diced potatoes
02 -
1/2 pound ground beef
03 -
3 cups chicken stock
04 -
4 tablespoons butter, split up
→ Vegetables
05 -
3/4 cup diced celery
06 -
3/4 cup diced onions
07 -
3/4 cup diced carrots
→ Dairy & Thickeners
08 -
1 1/2 cups whole milk
09 -
1/4 cup sour cream
10 -
1-2 cups cubed Velveeta
11 -
1/4 cup plain flour
→ Seasonings
12 -
1 teaspoon parsley flakes
13 -
1 teaspoon dried basil
14 -
1/4 to 1/2 teaspoon ground pepper
15 -
3/4 teaspoon salt
→ Optional Toppings
16 -
Green onions, chopped
17 -
Bits of crispy bacon
18 -
Crunchy onion rings
# Steps:
01 -
Using a big pot or a Dutch oven, cook the ground beef while breaking it up into crumbles. Stirring for 6-8 minutes until there’s no pink left. Drain off the grease, then set aside.
02 -
Throw 1 tablespoon of butter into the same pot and let it melt. Add onions, celery, carrots, parsley, and basil. Give everything a toss and cook for around 10 minutes until soft.
03 -
Drop in the diced potatoes, browned beef, and chicken broth. Crank up the heat until boiling, then turn it down, cover it, and cook for about 10-12 minutes until the potatoes are soft.
04 -
Grab a small pan, melt 3 tablespoons of butter on medium-low. Pour in the flour, giving it a stir constantly for 3-5 minutes. It should look bubbly. Add this to the soup and let it boil for 2 minutes.
05 -
Turn down the heat to low. Stir in the Velveeta, milk, salt, and pepper. Once the cheese is melted into the soup, take it off the heat, and fold in the sour cream.
06 -
Spoon the soup into bowls and sprinkle on extra bacon bits, green onions, or crunchy onion rings if you like. Serve warm.
# Notes:
01 -
Make this ahead of time and reheat on low to avoid splitting
02 -
A cozy choice for chilly evenings
03 -
Leftover soup stays fresh in the fridge for up to 3 days