you're making mealtime meaningful.
I don’t think I have to tell you how great a cheeseburger is – it’s pretty universally understood. And that’s precisely why it works so well as a soup! Savory hunks of seasoned ground beef in a creamy, cheesy broth? Yes, please! And I know it’s hard to eat a cheeseburger without a side of fries, but this time the potatoes are right in the soup with everything else.
While I definitely love to get creative with recipes, I also appreciate the ones that don’t take a ton of extra thought. This is one where you probably have most of the components on hand and since they so naturally go together, it’s kind of a no-brainer to throw them all into a pot and simmer them up.
While carrots and celery don’t usually make sense for a cheeseburger (the onions definitely do!), they do make sense for flavoring a soup and that’s why you see them here. The key to the cheesiness? Velveeta. It’s not something that I generally have on hand, but in situations like this, it lends a creaminess that no other cheese (or cheese product) can.
There’s nothing bad to say about a bowl full of cheeseburger comfort, especially when it comes together so easily. There’s a little bit of chopping but the prep here is minimal so there’s not a lot standing between you and that cozy bowl of beefy, cheesy goodness!
Cheeseburger Soup
Yield(s): Serves 6
5m prep time
35m cook time
you're making mealtime meaningful.
Ingredients
- 1/2 lb ground beef
- 4 tablespoons butter, divided
- 1 small white onion, chopped
- 2 medium carrots, shredded
- 2 ribs celery, diced
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 4 cups potatoes, peeled and cubed
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 3 cups Velveeta, shredded
- 1 1/2 cups whole milk
- 1/2 cup sour cream
- Kosher salt and freshly ground black pepper, to taste
Preparation
- In a large pot over medium heat, season ground beef and brown until no longer pink, about 8 minutes. Drain, if needed, and remove beef to a plate. Set aside.
- In same pot, melt remaining butter. Add onion, carrots, celery, parsley, and garlic powder, and cook until tender, stirring occasionally about 10 minutes. Add flour and cook 1 minute more.
- Add potatoes, ground beef, and broth and bring to a boil. Reduce heat and let simmer, covered, until potatoes are tender, about 10 minutes.
- Reduce heat to low and stir in cheese and milk and season to taste with salt and pepper. Continue stirring until cheese has melted.
- Remove from heat and stir in sour cream. Serve and enjoy!
Recipe adapted from Taste of Home.