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This blue-ribbon winning Cheeseburger Soup combines all your favorite burger elements in a steaming, delicious bowl. The mix of juicy ground beef, garden-fresh veggies, and gooey cheese sauce makes for the ultimate comfort meal. Whenever I whip this up, I'm reminded exactly why it keeps grabbing top honors at our local fair contests.
Heartwarming Comfort in Every Spoonful
The magic of this soup comes from turning an everyday burger into something totally fresh and amazing. The smooth, velvety broth packed with veggies and meat has won over even the fussiest eaters in my household. It's the recipe everyone asks for, particularly when the temperature drops outside.
What You'll Need
- 1 pound lean ground beef: Go with 90/10 for the tastiest results without too much fat.
- 1 medium onion: Cut it into tiny pieces for a nice sweet undertone.
- 2 cups carrots: Grate them yourself for the right consistency.
- 2 stalks celery: Chop them small so every spoonful is perfect.
- 1 tablespoon dried basil: Brings a lovely plant-like flavor.
- 1 tablespoon dried parsley: Adds nice looks and flavor.
- 4 tablespoons butter: Split between cooking veggies and making the thickener.
- 4 cups chicken broth: Pick low salt so you can adjust to taste.
- 4 cups potatoes: Skinned and cut to the same size.
- 1/4 cup flour: This will give your soup body.
- 2 cups Velveeta cheese: Dice into small chunks for easy melting.
- 1 1/2 cups milk: Full-fat makes everything richer.
- 1/2 cup sour cream: Gives a nice zingy finish.
- Salt and pepper: Add to your liking.
How to Make It
- Cook the Meat First
- Cook ground beef in big soup pot on medium heat until no pink shows, breaking it up as you go. Drain the fat then put meat aside in a dish.
- Get the Veggies Going
- In the empty pot melt 1 tablespoon butter. Throw in onions carrots celery basil and parsley. Cook until everything gets soft, around 10 minutes.
- Create Your Foundation
- Put beef back in with the veggies, pour in chicken broth and add potatoes. Let it boil then turn down heat and cook 10-12 minutes until you can easily poke the potatoes.
- Prepare the Thickener
- While that's happening melt the rest of your butter in another pan add flour and cook for 3-5 minutes until it bubbles. Mix into soup and let it cook 2 minutes to get thicker.
- Add the Creamy Stuff
- Toss in Velveeta milk salt and pepper. Keep stirring until all the cheese vanishes. Take off heat and mix in sour cream right before you serve it.
Tricks for Perfect Results
Don't skip using lean meat or you'll end up with grease floating on top. Stick with russet potatoes as they won't fall apart while cooking. Velveeta gives the smoothest texture but you can swap in regular cheddar. Want it really rich? Try cream cheese instead of sour cream.
Tweak It Your Way
Swap the beef for ground turkey or zesty sausage. Toss in more veggies like sliced mushrooms or diced peppers. Kick up the heat with spicy cheese or chili flakes. Pick a different broth that suits what you're craving.
Extra Special Touches
Sprinkle each serving with crunchy bacon bits, diced raw onions or chopped pickles. Throw on some handmade croutons or broken potato chips for a nice crunch. These small additions make each bowl feel special and really bring out that burger experience.
Keeping It Fresh
Store any leftover soup in the fridge in a sealed container for up to 4 days. When warming it up, add a bit of broth if it's too thick. Want to freeze it? Leave out the potatoes since they'll turn mushy later. Frozen soup stays good for about a month just push all the air out of your storage bags.
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Frequently Asked Questions
- → Why cook the butter and flour separately?
It helps make a roux, which thickens your soup without lumps. Cooking it first also removes the raw flour flavor.
- → Can I replace Velveeta with cheddar?
Sure! But Velveeta melts smoother. If you go with cheddar, toss it in slowly over low heat to avoid graininess.
- → Why save sour cream for the end?
Adding it at the end keeps it from curdling and maintains the smooth texture. It also cools the soup down just enough to enjoy.
- → Can I prepare this in advance?
Yep! Just reheat it gently so the cheese doesn’t split. You might need a little milk to keep it creamy while warming up.
- → What’s the reason for draining the beef?
Getting rid of the extra grease while leaving the browned pieces behind gives the soup a rich, hearty flavor.
Conclusion
This rich and creamy soup captures all the flavors of a cheeseburger. Loaded with ground meat, potatoes, and veggies in a cheesy broth, it's the ultimate comfort on a cold day.