Cheeseburger Soup Recipe
Creamy cheeseburger soup made with ground beef, tender potatoes, vegetables, pepper jack cheese, milk, and sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Not specified
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
2 cloves garlic
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes, about 1¾ pounds
¼ cup all-purpose flour
12 ounces pepper jack Velveeta, cut into cubes
1½ cups milk
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup sour cream
Instructions
1. Brown ground beef over medium-high heat; drain and set aside.
2. Sauté onion, carrots, celery, basil, and parsley in 1 tablespoon butter until tender, about 10 minutes.
3. Press garlic into the pot and cook until fragrant, about 1 minute.
4. Add broth, potatoes, and beef; bring to a boil.
5. Reduce heat, cover, and simmer for 10-12 minutes, or until potatoes are tender.
6. Meanwhile, melt remaining butter in a small skillet.
7. Add flour; cook and stir for 3-5 minutes, or until bubbly.
8. Add flour mixture to soup; bring to a boil and cook for 2 minutes, stirring.
9. Reduce heat to low.
10. Add cheese, milk, salt, and black pepper.
11. Cook and stir until cheese melts.
12. Remove from heat and stir in sour cream.
Notes
Gluten-free flour can be used in place of all-purpose flour.
Keep the heat low when adding the cheese and milk.
Refrigerate leftovers promptly and use within 3-4 days.