Creamy Cheeseburger Soup Recipe
Velveeta makes this the best cheeseburger soup recipe! Hearty, rich, and creamy, it's comfort food in a bowl :)
Equipment
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion 1 small onion
- ¾ cup shredded carrot
- ¾ cup sliced celery about 2 stalks
- 1 tsp dry basil
- 1 tsp dry parsley
- 2 cups low sodium chicken broth or beef broth
- ½ tsp salt
- 3 russet potatoes peeled and diced (about 3 1/2 cups)
- 3 Tbsp salted butter
- ¼ cup all purpose flour
- 3 ½ cups milk
- 8 oz Velveeta cheese cubed
- ¾ tsp black pepper
Garnish
- ½ cup crisp bacon bits
- 2 large dill pickles diced
Instructions
- Brown ground beef in a large pot over medium-high heat; drain off any excess grease.
- Add diced onion, carrot, celery, basil, and parsley, and saute for a couple of minutes.
- Add the broth, salt, and potatoes and cook over medium heat for about 15 minutes, stirring occasionally, until the potatoes are tender.
- Meanwhile, in a large saucepan, melt the butter over low to medium heat. Whisk in the flour, then cook and stir for about 30 seconds or till smooth.
- Slowly whisk in the milk. Stir constantly until the mixture comes to a boil, then cook for at least one minute.
- Add the sauce to the soup pot with the cubed Velveeta and the pepper. Stir over low heat until the cheese is melted.
- Garnish the soup with crisp bacon and chopped dill pickles, or any other toppings you like!
Notes
- When preparing the white sauce, make sure you let it boil for at least one minute so it doesn't have a raw flour taste.
- Sometimes I slice the carrots and that works great also.
- If you aren't using low sodium broth, you can omit the salt.
Nutrition
Serving: 1.25cupsCalories: 371kcalCarbohydrates: 30gProtein: 28gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 81mgSodium: 1089mgPotassium: 960mgFiber: 2gSugar: 10gVitamin A: 2663IUVitamin C: 7mgCalcium: 339mgIron: 3mg
Tried this recipe?Let us know how it was!