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Warm up with a bowl of rich, cheesy Cheeseburger Soup made with ground beef, potatoes, veggies, and Velveeta. Perfect for chilly nights and comfort food lovers!
8 ounces ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1¾ pounds potatoes, peeled and cubed (about 4 cups)
3 cups chicken broth
4 tablespoons butter, divided
¼ cup all-purpose flour
2 to 4 cups cubed processed cheese (e.g., Velveeta)
1½ cups whole milk
¼ cup sour cream
¾ teaspoon salt
¼ to ½ teaspoon ground black pepper
Step 1: Cook the Beef
In a large saucepan over medium heat, cook and crumble ground beef until no longer pink.
Drain fat and set aside.
Step 2: Sauté the Vegetables
In the same saucepan, melt 1 tablespoon butter over medium heat.
Add onion, carrots, celery, basil, and parsley.
Sauté for about 10 minutes until veggies are tender.
Step 3: Add Potatoes & Simmer
Add potatoes, cooked beef, and chicken broth.
Bring to a boil, then reduce heat.
Cover and simmer for 10–12 minutes, until potatoes are fork-tender.
Step 4: Prepare the Roux
In a separate skillet, melt remaining 3 tablespoons butter.
Whisk in flour and cook for 3–5 minutes until bubbly and pale golden.
Step 5: Thicken the Soup
Stir roux into the soup and bring to a gentle boil.
Cook for 2 minutes, stirring constantly, until slightly thickened.
Step 6: Add Cheese & Dairy
Reduce heat to low.
Stir in cubed cheese until melted.
Add milk, sour cream, salt, and pepper.
Heat gently without boiling.
Step 7: Taste & Serve
Taste and adjust seasoning as needed.
Serve hot.
Do not boil after adding cheese and dairy to keep the soup smooth.
For thicker texture, increase flour or reduce broth slightly.
Use sharp cheddar instead of processed cheese for a different flavor.
Find it online: https://elladishes.com/cheeseburger-soup-with-creamy-potatoes/