Description

This hearty Cheeseburger Soup combines savory ground beef, tender vegetables, and creamy cheese for a comforting and delicious meal. Loaded with potatoes, carrots, celery, and pepper jack Velveeta cheese, it’s a perfect dish to warm you during chilly days. The soup is thickened with a classic roux, blended with sour cream for a smooth, rich finish.

Ingredients

Scale

Meat and Vegetables

1 pound ground beef
¾ cup onion, chopped
¾ cup carrots, shredded
¾ cup celery, diced
2 cloves garlic, pressed
4 cups peeled potatoes, diced (about 1¾ pounds)

Herbs and Seasonings

1 teaspoon dried basil
1 teaspoon dried parsley flakes
¾ teaspoon salt
¼ teaspoon black pepper

Liquids and Dairy

3 cups chicken broth
4 tablespoons butter, divided
¼ cup all-purpose flour (gluten-free flour can be used)
12 ounces pepper jack Velveeta, cut into cubes
1½ cups milk
¼ cup sour cream

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Instructions

Brown the beef: In a 3-quart saucepan, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat and set the beef aside.
Sauté the vegetables: Using the same saucepan over medium heat, melt 1 tablespoon of butter and sauté the chopped onion, shredded carrots, diced celery, dried basil, and parsley flakes until the vegetables become tender, about 10 minutes. Add the pressed garlic and cook for another minute until it becomes fragrant.
Add broth and potatoes: Pour in the chicken broth, add the diced potatoes and the cooked beef. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 10 to 12 minutes or until the potatoes are tender.
Make the roux: Meanwhile, melt the remaining 3 tablespoons of butter in a small skillet. Stir in the flour and cook for 3 to 5 minutes until the mixture is bubbly and golden, stirring constantly to prevent burning.
Thicken the soup: Add the roux mixture into the soup pot. Bring the soup back to a boil, cooking and stirring for 2 minutes to thicken the broth.
Add cheese and milk: Reduce heat to low, then add the pepper jack Velveeta cubes, milk, salt, and black pepper. Stir continuously until the cheese has completely melted and the soup is smooth.
Finish with sour cream: Remove the soup from heat and blend in the sour cream for added creaminess and tang. Serve warm.

Notes

Use gluten-free flour if you want to make this soup gluten-free.
Velveeta cheese melts smoothly and adds a creamy texture, but you can substitute with other melting cheeses if preferred.
For a lower fat version, substitute milk with low-fat milk and use lean ground beef.
This soup pairs well with crusty bread or a fresh green salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop, adding a splash of milk if needed to loosen the soup.