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Cheeseburger Soup

Savory Cheeseburger Soup: Comfort in Every Warm Spoonful

This delicious cheeseburger soup brings the comforting flavors of a cheeseburger into a creamy bowl that warms the soul.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Ground Beef Choose lean or extra-lean for less grease.
  • 2 Tbsp Butter Substitute with olive oil for dairy-free option.
  • 3/4 cup Carrots, diced Sweet potatoes work well too.
  • 3/4 cup Celery, diced Feel free to omit if you don't have it.
  • 3/4 cup Onion, diced Shallots can be used for a milder touch.
  • 1 tsp Dried Basil Fresh herbs can be swapped but adjust for strength.
  • 1 tsp Dried Parsley Fresh herbs can be swapped but adjust for strength.
  • 4 cups Potatoes, diced Russet or Yukon gold potatoes are excellent choices.
  • 3 cups Chicken Broth Vegetable broth can be used for a vegetarian version.
  • 1/4 cup All-Purpose Flour Cornstarch makes a great gluten-free alternative.
For the Creamy Finish
  • 1 to 2 cups Velveeta Cheese, cubed Sharp cheddar offers a different flavor profile.
  • 1 1/2 cups Whole Milk Use lactose-free milk if needed.
  • 3/4 tsp Salt Adjust according to the saltiness of your broth.
  • 1/4 to 1/2 tsp Black Pepper White pepper is perfect for a smoother finish.
  • 1/4 cup Sour Cream Substitute Greek yogurt for a similar taste.
For Optional Toppings
  • Onion Rings Add a crispy and flavorful crunch.
  • Green Onions Sprinkle for a fresh touch and color.
  • Bacon Crumble to enhance both flavor and texture.

Equipment

  • large pot
  • wooden spoon
  • Separate pan

Method
 

Cooking Steps
  1. In a large pot over medium heat, add the ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned.
  2. Return the pot to medium heat and add butter, letting it melt completely. Stir in the diced carrots, celery, and onion, sautéing for about 10 minutes until they are tender.
  3. Add the diced potatoes and chicken broth to the pot, increasing the heat to bring the mixture to a boil. Once boiling, reduce the heat, cover, and let it simmer for 10-12 minutes.
  4. In a separate pan, melt the remaining butter over medium heat. Whisk in the all-purpose flour, cooking for 3-5 minutes until bubbly. Stir this roux into the simmering soup.
  5. Lower the heat and carefully stir in the cubed Velveeta cheese, whole milk, salt, and black pepper. Keep stirring until the cheese melts completely.
  6. Ladle the soup into bowls, inviting everyone to add their favorite toppings like crispy onion rings, chopped green onions, or crumbled bacon.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 850mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 5mgCalcium: 300mgIron: 2mg

Notes

For best results, choose quality ingredients and adjust seasonings to taste. Keep soup stored in an airtight container and reheat slowly for optimal flavor.

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