Cheeseburger Soup

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A classic bacon cheeseburger meets soup (That's right, Soup!) in this creamy, comforting, hearty meal that will have you coming back for more.

Ground Beef: I use lean ground beef so it’s not too greasy.

Veggies: the classic combination of onion, carrot, and celery creates a flavor base for the soup and adds texture.

Garlic: I recommend freshly minced garlic for the best texture.

Seasonings: we’re taking the flavor up a notch with a combination of salt, dried parsley, ground mustard, and black pepper.

Broth: either chicken or beef broth will work. I prefer to use low sodium broth. If you use regular, you may need to lessen the salt you add.

Potatoes: just use your favorite variety of potato. Be sure to cut them into 1/2″ cubes so they cook quickly and evenly.

Cream and Cornstarch: make up a slurry which creates a thicker, creamier soup.

Cheese: shredded cheddar of course!

Ingredients

1/2 pound ground beef

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1-3/4 pounds (about 4 cups) cubed peeled potatoes

3 cups chicken broth

1/4 cup all-purpose flour

8 to 16 ounces Velveeta, cubed

1-1/2 cups whole milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

Optional: Onion rings and thinly sliced green onions

Directions

In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and remove from pan. 

In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.