The Best Cheeseburger Soup Recipe (Cheesy Ground Beef Soup)
Get all of the delicious tastes of a cheeseburger in our version of the best cheeseburger soup recipe.
Serving6
Ingredients
- 1 pound lean ground beef
- 4 Tablespoons butter, divided
- 1 onion, diced
- 1 cup shredded carrots
- 3 celery stalks, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 3 potatoes, cubed
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 16 ounces Velveeta cheese, or 2 cups shredded cheese*
- 1½ cups milk
- salt and pepper, to taste, about ½ teaspoon of each
- ¼ cup sour cream
- fresh parsley, optional garnish
Instructions
- In a large saucepan, brown ground beef until no longer pink. Drain grease (if desired) and set meat aside.
- In that same saucepan, melt 1 Tablespoon butter over medium heat. Add in onion, carrots, and celery. Sprinkle basil and parsley on top. Saute until vegetables are tender (about 8-10 minutes).
- Add potatoes and broth, then add ground beef back to the saucepan; bring the mixture to a boil. Reduce heat; simmer, covered, until potatoes are tender (which will take about 10-12 minutes).
- While the soup cooks, place remaining butter (3 Tablespoons) in a small skillet over medium heat on the stove top.
- Add flour and whisk together until butter starts to cook and get bubbly. Add butter/flour mixture to the soup. Reduce heat on stove top to low and stir in cheese, milk, salt and pepper; stir until cheese is melted.
- Remove soup from stove top and stir in sour cream. Top with additional fresh parsley if desired.
Notes
*Note: We have only made this recipe using Velveeta. Shredded cheddar cheese will work, but it might not be as creamy as when you use Velveeta.
Nutrition
Calories: 518 kcal · Carbohydrates: 39 g · Protein: 37 g · Fat: 24 g · Saturated Fat: 14 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 1 g · Cholesterol: 110 mg · Sodium: 1803 mg · Potassium: 1272 mg · Fiber: 3 g · Sugar: 12 g · Vitamin A: 4713 IU · Vitamin C: 32 mg · Calcium: 559 mg · Iron: 4 mg