Name: Ultimate Creamy Cheeseburger Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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; ¼ cup all-purpose flour; 2 cups cubed Velveeta cheese or shredded cheddar cheese; 1½ cups milk; ¾ teaspoon salt; ¼ to ½ teaspoon black pepper; ¼ cup sour cream

Why You’ll Love This Recipe

I love how this soup combines the savory taste of a cheeseburger with the comfort of a creamy soup. It’s easy to make, incredibly satisfying, and always a hit with family and friends. The blend of vegetables, beef, and cheese creates a rich and flavorful experience that’s hard to resist.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
¼ cup all-purpose flour
2 cups cubed Velveeta cheese or shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

Directions

I start by browning the ground beef in a 3-quart saucepan. Once cooked, I drain and set it aside.
In the same saucepan, I add 1 tablespoon of butter along with the chopped onion, shredded carrots, diced celery, dried basil, and parsley flakes. I sauté them until they’re tender.
I add the chicken broth, diced potatoes, and the cooked ground beef to the saucepan. Bringing it to a boil, I then reduce the heat, cover, and let it simmer for 10-12 minutes until the potatoes are tender.
In a separate small skillet, I melt the remaining 3 tablespoons of butter and stir in the flour. I cook this mixture for 3-5 minutes until it’s bubbly, then add it to the soup, bringing it to a boil. I cook and stir for 2 minutes before reducing the heat to low.
I stir in the cubed cheese, milk, salt, and pepper, cooking until the cheese melts. Finally, I remove the soup from heat and blend in the sour cream.

Servings and Timing

This recipe yields approximately 6 servings. The preparation time is about 15 minutes, and the cooking time is around 30 minutes, totaling approximately 45 minutes.

Variations

I sometimes like to add crumbled cooked bacon for an extra layer of flavor. For a spicier kick, I include diced jalapeños or a dash of hot sauce. If I’m looking for a lighter version, I substitute ground turkey for the beef and use low-fat cheese and milk.

Storage/Reheating

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm it on the stovetop over low heat, stirring occasionally. If the soup is too thick, I add a splash of milk or broth to reach the desired consistency. I don’t recommend freezing this soup, as the dairy components may separate upon thawing.

FAQs

Can I make this soup in a slow cooker?

Yes, I can adapt this recipe for a slow cooker. After browning the beef and sautéing the vegetables, I transfer them to the slow cooker along with the broth and potatoes. I cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, I add the cheese, milk, and sour cream, stirring until the cheese melts.

What type of potatoes work best?

I prefer using russet potatoes for their starchy texture, which helps thicken the soup. However, Yukon Gold or red potatoes also work well and hold their shape nicely.

Can I use a different type of cheese?

Absolutely. While Velveeta or cheddar cheese are traditional choices, I sometimes experiment with other cheeses like Monterey Jack or a blend of cheeses for a different flavor profile.

How can I make this soup gluten-free?

To make this soup gluten-free, I substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the soup. I also ensure that the broth and other ingredients are certified gluten-free.

Is it possible to make this soup vegetarian?

Yes, I can make a vegetarian version by omitting the ground beef and using vegetable broth instead of chicken broth. I might also add plant-based meat substitutes or extra vegetables like mushrooms for added texture and flavor.

Conclusion

This Ultimate Creamy Cheeseburger Soup is a delightful fusion of flavors that brings comfort and satisfaction in every spoonful. Whether I’m serving it to family on a weeknight or to guests at a gathering, it’s always a crowd-pleaser. The rich, cheesy broth combined with hearty ingredients makes it a go-to recipe in my collection.