Creamy Cheeseburger Soup
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6
Ingredients
1 lb lean ground beef (80/20 blend preferred)
2 large Russet potatoes (or 3 cups frozen diced potatoes)
4 tbsp salted butter
¾ cup finely diced yellow onion
¾ cup chopped baby carrots (or shredded carrots)
¾ cup diced celery
2 tsp minced garlic
½ cup all-purpose flour
3 cups low-sodium chicken broth
3 cups whole milk
16 oz Velveeta cheese, cubed
1 cup full-fat sour cream
1 tsp kosher salt
½ tsp black pepper
Optional Toppings:
Dill pickles, chopped
Crumbled cooked bacon
Shredded cheddar cheese
Instructions
Prep Potatoes:
Pierce potatoes with a fork. Microwave 12-15 mins until tender. Cool, peel, and dice.
Brown the Beef:
In a Dutch oven, cook beef over medium heat until crumbled and no pink remains. Drain fat and set aside.
Sauté Veggies:
Melt butter in the same pot. Add onion, carrots, and celery. Sauté 5-7 mins until softened.
Stir in garlic; cook 30 seconds until fragrant.
Make the Roux:
Sprinkle flour over veggies. Cook 1 min, stirring constantly.
Gradually whisk in broth and milk. Bring to a simmer, stirring until thickened (5 mins).
Combine Ingredients:
Stir in cooked beef, diced potatoes, and Velveeta. Simmer 5-7 mins until cheese melts.
Finish the Soup:
Remove from heat. Stir in sour cream until smooth. Season with salt and pepper.
Serve:
Ladle into bowls. Top with pickles, bacon, and shredded cheese.
Notes
Storage: Refrigerate leftovers (without toppings) airtight for 3 days. Reheat gently on the stove.
Freezing: Freeze soup (sans toppings) up to 3 months. Thaw overnight in fridge before reheating.
Slow Cooker Method: Add all ingredients (except sour cream) to a crockpot. Cook on low 4 hours. Stir in sour cream before serving.
