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.
Keyword Cheeseburger Soup
Prep Time 30minutes
Cook Time 45minutes
Total Time 1hour15minutes
¾cupcarrotchopped or shredded
4medium potatoespeeled and cubed
Salt & pepper to taste
In a large stockpot, melt 4 tablespoons of butter 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 the remaining 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.
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.