Cheeseburger soup is packed with juicy ground beef, tender potatoes, and veggies in a thick, creamy, and cheesy soup. Everything you love about a cheeseburger in one warm bowl.
Course Soup
Cuisine American
Keyword Cheeseburger Soup
Prep Time 30 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour15 minutesminutes
Servings 8servings
Calories 434kcal
Author Michelle
Ingredients
½poundground beef
2tablespoonsolive oil
½large onionchopped
¾cupcarrotchopped or shredded
¾cupceleryfinely chopped
4garlic clovesminced
1teaspoondried basil
1teaspoondried parsley
4cupschicken broth
4medium potatoespeeled and cubed
4tablespoonsbutter
¼cupflour
1 ½cupsmilk
4ouncesVelveetacubed
8ouncescheddar cheeseshredded
Salt & pepper to taste
Instructions
In a large stockpot, heat 2 tablespoons of olive oil over medium heat. Add carrots, celery, onion, garlic, basil, and parsley. Allow to cook until onions are translucent, about 10 minutes.
While the vegetables are cooking, brown ground beef in a medium skillet over medium-high heat. Continue until cooked through, drain, and set aside.
When the vegetables are ready, add chicken broth, potatoes, and beef. Bring mixture to a boil. Reduce heat, cover, and allow to simmer until potatoes are soft, about 15 minutes.
Meanwhile, in a medium saucepan, melt butter over medium heat.
Add the flour. Stir to combine, and allow to continue cooking for another 1-2 minutes.
Slowly add the milk, about a ¼ cup at a time, stirring to prevent lumps.
Allow the mixture to heat through, then add Velveeta and shredded cheese. Stir until cheese is melted and incorporated.
Add cheese mixture to soup mixture, and stir to combine.
Add salt and pepper to taste and garnish with desired toppings such as bacon or green onions.
Video
Notes
What kind of potatoes should I use? I typically use soft Russet potatoes in soups, rather than firmer waxy potatoes.
Do I have to use Velveeta? Nope. We like to use it because it's similar to American cheese, which you find on lots of burgers. It also adds extra creaminess to the soup. If you want to skip the Velveeta, add some extra freshly grated cheese.
Storage: Store leftovers covered in the refrigerator for up to 5 days. Reheat in a pot on the stove over medium heat or in a microwave-safe bowl in the microwave for 1-2 minutes.
Freezer Directions: Prepare soup according to recipe instructions. Allow to cool. Then transfer to a freezer dish or bag. Freeze for up to 3 months. To use, thaw in the refrigerator overnight. Reheat in a large stockpot over medium heat.