Cheeseburger Soup
A thick and comforting soup filled with ground beef, potatoes, carrots, cheese and a dollop of sour cream blended in at the end.
Servings 8 servings
Calories 448kcal
Ingredients
- 1 pound ground beef
- 4 tablespoons butter divided
- ¾ cup chopped onion
- 1 cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 cups cubed peeled potatoes
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 2 cups Velveeta cheese cubed
- 1 ½ cups whole milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup sour cream
Instructions
- In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside.
- In same saucepan, melt 1 tablespoon butter over medium heat.
- Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.
- Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, melt remaining butter.
- Add flour; cook and stir until bubbly, 3-5 minutes.
- Add to soup; bring to a boil.
- Cook and stir 2 minutes. Reduce heat to low.
- Stir in cheese, milk, salt and pepper; cook until cheese melts.
- Remove from heat; blend in sour cream.
Notes
- This is the perfect soup to feed a large family or crowd!
- Russet potatoes are best for this recipe because they don’t get mushy.
- I recommend using Velveeta cheese for this recipe as it melts the best and it keeps the soup the perfect consistency.
Nutrition
Calories: 448kcal | Carbohydrates: 14g | Protein: 34g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 2329mg | Potassium: 461mg | Fiber: 0.2g | Sugar: 9g | Vitamin A: 878IU | Vitamin C: 0.1mg | Calcium: 422mg | Iron: 2mg