Description
This hearty and creamy cheeseburger soup combines savory ground beef, tender vegetables, and melted pepper jack cheese to create a comforting meal perfect for chilly days. With a rich broth thickened by a buttery roux and finished with a splash of sour cream, this soup delivers all the flavors of a cheeseburger in every spoonful.
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)
Seasonings and Broth
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3 cups chicken broth
Roux and Dairy
- 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
Instructions
- Brown the Beef: In a 3-quart saucepan over medium-high heat, cook the ground beef until fully browned. Drain any excess fat and set the cooked beef aside.
- Sauté the Vegetables: Using the same saucepan, melt 1 tablespoon of butter over medium heat. Add chopped onion, shredded carrots, diced celery, dried basil, and parsley flakes. Cook until the vegetables are tender, about 10 minutes. Stir in the pressed garlic and cook for an additional minute until fragrant.
- Add Broth, Potatoes, and Beef: Pour in the chicken broth and add diced potatoes along with the cooked ground beef. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 10 to 12 minutes until the potatoes are tender.
- Prepare the Roux: While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet. Stir in the flour and cook for 3 to 5 minutes, stirring constantly until the mixture is bubbly and golden to prevent burning.
- Thicken the Soup: Add the roux mixture into the soup pot and bring the soup back to a boil. Cook and stir for 2 minutes to thicken the broth.
- Add Cheese and Milk: Reduce heat to low and stir in 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 the soup warm.
Notes
- Use gluten-free flour as a substitute to make this soup gluten-free.
- Velveeta can be swapped with another melting cheese such as cheddar for a different flavor.
- For a spicier kick, add a pinch of cayenne pepper or hot sauce to the soup when adding cheese.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.
- For a thicker soup, reduce some of the chicken broth or add a bit more roux.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
