Description
This delicious Cheeseburger Soup from Taste of Home is a hearty and comforting dish that combines ground beef, fresh vegetables, potatoes, and creamy cheese for a rich, satisfying meal perfect for any occasion.
Ingredients
Meat and Vegetables
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 2 cloves garlic
- 4 cups peeled potatoes, diced (about 1¾ pounds)
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Dairy and Fats
- 4 tablespoons butter (divided)
- 12 ounces pepper jack Velveeta cheese, cut into cubes
- 1½ cups milk
- ¼ cup sour cream
Other
- 3 cups chicken broth
- ¼ cup all-purpose flour (can use gluten-free flour if preferred)
Instructions
- Brown the beef: In a 3-quart saucepan, brown 1 pound of ground beef over medium-high heat until no longer pink. Drain excess fat and set the beef aside.
- Sauté vegetables and herbs: In the same saucepan over medium heat, add 1 tablespoon of butter and sauté chopped onion, shredded carrots, diced celery, dried basil, and dried parsley flakes until the vegetables are tender, approximately 10 minutes. Press in minced garlic cloves and cook for 1 minute until fragrant.
- Simmer soup base: Add 3 cups chicken broth, diced potatoes, and the cooked ground beef back into the saucepan. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until potatoes are tender.
- Make roux and thicken soup: In a small skillet, melt the remaining 3 tablespoons of butter. Stir in ¼ cup all-purpose flour and cook for 3-5 minutes until bubbly and slightly golden. Slowly whisk this roux into the simmering soup and bring back to a boil, cooking and stirring for about 2 minutes until thickened.
- Add cheese and finish: Lower the heat to low and stir in 12 ounces of cubed pepper jack Velveeta cheese, 1½ cups milk, salt, and pepper. Cook and stir until the cheese is melted and the soup is smooth. Remove the pot from heat, then blend in ¼ cup sour cream for added creaminess before serving.
Notes
- You can substitute gluten-free flour if you need a gluten-free version.
- Feel free to adjust the spice level by choosing a milder or spicier cheese.
- For a thicker soup, reduce the amount of chicken broth slightly or add more flour to the roux.
- This soup pairs well with crusty bread or a simple green salad.
- Leftovers can be refrigerated for up to 3 days and reheat well on the stove.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
