Cheeseburger Soup
A warm, creamy soup that captures the essence of a cheeseburger with tender potatoes, savory beef, and melted cheese.
Ingredients
Main Ingredients
- 1 pound ground beef or turkey Choose your favorite meat, well-seasoned.
- 1/2 cup onion, diced Fresh onions for a sweet aromatic base.
- 1/2 cup celery, diced Adds crunch and enhances savoriness.
- 1 can (16 oz) diced tomatoes Opt for no-salt-added for better control over sodium.
- 1 teaspoon dried parsley flakes Dried parsley adds herbal notes, fresh works too.
- 4 tablespoons butter, divided Enhances creaminess; use good quality.
- 3 cups chicken broth Low-sodium broth allows for seasoning adjustment.
- 4 1/2 cups potatoes, peeled and diced Russet or Yukon Gold for creamy texture.
- 1/4 cup all-purpose flour Helps thicken the soup.
- 3 cups Velveeta cheese, cubed Melts beautifully, adds cheeseburger flavor.
- 1 1/2 cups milk Whole milk for creaminess, can substitute with 2%.
- 4 slices bacon Cooked until crispy for smoky crunch.
- to taste shredded cheddar cheese for topping Adds flavor boost and visual appeal.
- 2 tablespoons sour cream Stir in at the end for tang.
Instructions
Preparation
- Brown the ground beef in a saucepan. Drain and set aside.
- In the same saucepan, add 1 tablespoon of butter with the onion, diced celery, and parsley flakes. Sauté until tender, about 3-4 minutes.
- Add the broth, potatoes, diced tomatoes, and beef; bring to a boil. Reduce heat, cover, and simmer for 10 minutes or until potatoes are tender.
- Cook the bacon in a frying pan until crispy, then set aside.
- In the same pan, add the remaining 3 tablespoons of butter and the flour. Cook and stir for 3-5 minutes until bubbly.
- Add this mixture to the soup and bring to a boil again. Cook and stir for 2 minutes, then reduce heat to low.
- Stir in the cheese and milk, cooking and stirring until cheese melts completely. Lastly, stir in the sour cream until blended.
- Garnish with crumbled bacon and shredded cheddar cheese before serving.
Notes
Serve hot, garnished with crumbled bacon and cheddar cheese. Pair with crusty bread or a light salad. Store leftovers in airtight containers for 3-4 days, or freeze for individual portions.