This creamy cheeseburger soup is loaded with ground beef, potatoes, veggies, and melty cheese—perfect for a cozy, satisfying weeknight dinner.

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

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In a 3-quart saucepan, brown the ground beef over medium heat. Drain and set aside.

In the same pot, melt 1 tablespoon butter. Add onion, carrots, celery, basil, and parsley. Sauté until vegetables are tender.

Add chicken broth, diced potatoes, and browned beef. Bring to a boil, reduce heat, cover, and simmer for 10–12 minutes until potatoes are tender.

In a small skillet, melt the remaining 3 tablespoons butter. Stir in flour and cook for 3–5 minutes until bubbly.

Add the flour mixture to the soup and bring it to a boil. Stir and cook for 2 minutes until thickened.

Reduce heat to low. Stir in cubed cheese, milk, salt, and pepper until cheese is melted and soup is smooth.

Remove from heat and stir in sour cream. Serve hot.

Add crumbled cooked bacon for extra flavor.

Include jalapeños or hot sauce for a spicy version.

Ground turkey and low-fat dairy make a lighter alternative.

Use Yukon Gold or red potatoes if you prefer a firmer texture.

Substitute with Monterey Jack or other cheeses for variety.

For gluten-free: use cornstarch or a certified GF flour.

For vegetarian: omit beef and use veggie broth with plant-based meat or mushrooms.