Hearty Cheeseburger Soup (Printable Version)
Creamy soup with beef, potatoes, and vegetables for a cozy meal.
# Ingredients Required:
→ Meat
01 -
454 grams ground beef
→ Vegetables and Herbs
02 -
110 grams chopped onion
03 -
75 grams shredded carrots
04 -
75 grams diced celery
05 -
1 teaspoon dried basil
06 -
1 teaspoon dried parsley flakes
07 -
2 cloves garlic
08 -
620 grams peeled and diced potatoes
→ Dairy
09 -
57 grams butter, divided
10 -
340 grams pepper jack Velveeta cheese, cubed
11 -
360 milliliters milk
12 -
60 milliliters sour cream
→ Liquids
13 -
720 milliliters chicken broth
→ Dry Ingredients
14 -
31 grams all-purpose flour (can use gluten-free)
15 -
¾ teaspoon salt
16 -
¼ teaspoon ground black pepper
# Guide to Cooking:
01 -
In a 3-quart saucepan, cook ground beef over medium-high heat until browned; drain excess fat and set aside.
02 -
Using the same saucepan over medium heat, sauté chopped onion, shredded carrots, diced celery, dried basil, and dried parsley in 1 tablespoon of butter until vegetables are softened, approximately 10 minutes. Add pressed garlic and cook until fragrant, about 1 minute.
03 -
Add chicken broth, diced potatoes, and browned beef to the saucepan. Bring mixture to a boil, then reduce heat, cover, and simmer for 10 to 12 minutes until potatoes are tender.
04 -
In a small skillet, melt the remaining butter. Stir in the flour and cook for 3 to 5 minutes until bubbly. Incorporate this mixture into the simmering soup, bring to a boil, and cook while stirring for 2 minutes.
05 -
Lower heat to low. Stir in cubed pepper jack Velveeta, milk, salt, and black pepper, stirring continuously until cheese has fully melted. Remove from heat and blend in sour cream until smooth.
# Extra Suggestions:
01 -
For enhanced flavor, substitute chicken broth with beef broth. Optional additions include corn or green beans. Sharp cheddar cheese can replace pepper jack Velveeta. To thicken, mash some potatoes before adding cheese and milk. Garnish with chopped green onions or crispy bacon bits.