Description
This creamy cheeseburger soup is loaded with ground beef, potatoes, and melted pepper jack cheese for the ultimate comforting bowl of hearty goodness.
Ingredients
1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes (about 1¾ pounds)
¼ cup all-purpose flour
12 ounces cubed pepper jack Velveeta
1½ cups milk
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup sour cream
Instructions
In a 3-quart saucepan, brown ground beef over medium-high heat. Drain and set aside.
In the same pan, melt 1 tablespoon of butter. Add onion, carrots, celery, basil, and parsley. Sauté for 10 minutes until vegetables soften.
Add minced garlic; cook 1 minute until fragrant.
Stir in chicken broth, diced potatoes, and cooked beef. Bring to a boil, then reduce heat, cover, and simmer for 10-12 minutes.
In a small skillet, melt remaining butter. Stir in flour and cook 3-5 minutes until bubbly.
Add flour mixture to soup. Bring to a boil, stirring constantly for 2 minutes until thickened.
Reduce heat. Stir in cubed cheese, milk, salt, and pepper until cheese melts.
Remove from heat and blend in sour cream.
Notes
Swap pepper jack Velveeta with cheddar or Monterey Jack for different flavor profiles.
Substitute ground beef with ground turkey or chicken for a lighter version.
For a vegetarian option, use plant-based meat and vegetable broth.
Add red pepper flakes or hot sauce for a spicy kick.
Reheat with a splash of broth or milk to maintain consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
