Description
This hearty Cheeseburger Soup combines tender ground beef, diced potatoes, and melted cheese in a creamy broth, delivering all the flavors of a classic cheeseburger in a comforting bowl. Perfect for a cozy weeknight dinner, it features sautéed onions and celery, diced tomatoes, and crispy bacon topping for added texture and richness.
Ingredients
Scale
Soup Base
- 1 pound ground beef (or turkey)
- 1/2 cup onion (diced)
- 1/2 cup celery (diced)
- 1 16 oz can diced tomatoes
- 1 teaspoon parsley flakes (dried)
- 4 tablespoons butter (divided)
- 3 cups chicken broth
- 4 1/2 cups potatoes (peeled and diced)
- 1/4 cup all purpose flour
- 3 cups Velveeta cheese cubes (cheddar can also be used)
- 1 1/2 cups milk
- 2 tablespoons sour cream
Toppings
- 4 slices bacon
- shredded cheddar cheese (for topping)
Instructions
- Brown the Meat: Heat a saucepan over medium heat and brown the ground beef (or turkey) until fully cooked. Drain excess fat and set the meat aside.
- Sauté Vegetables: In the same saucepan, add 1 tablespoon of butter, then sauté the diced onion, celery, and parsley flakes until tender and fragrant.
- Simmer Soup: Add the chicken broth, peeled and diced potatoes, diced tomatoes, and browned meat back into the pan. Bring the mixture to a boil, then reduce heat, cover, and let simmer for about 10 minutes or until the potatoes are tender.
- Prepare Roux: In a frying pan, cook the bacon until crispy and set aside. To the same pan, add the remaining 3 tablespoons of butter and stir in the flour. Cook and stir continuously for 3-5 minutes until the mixture is bubbly and golden, then add this roux to the simmering soup. Bring the soup to a boil, cook and stir for 2 minutes, then reduce the heat to low.
- Add Cheese and Milk: Stir in the cubed Velveeta cheese and milk, cooking and stirring until all the cheese has melted smoothly. Then blend in 2 tablespoons of sour cream until fully incorporated for extra creaminess.
- Serve and Garnish: Ladle the soup into bowls and garnish each serving with crumbled crispy bacon and shredded cheddar cheese. Serve hot for a comforting meal.
Notes
- You can substitute ground turkey for beef for a leaner option.
- Cheddar cheese can be used instead of Velveeta for a sharper flavor.
- For a thicker soup, reduce the milk slightly or add an extra tablespoon of flour to the roux.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
- The soup can be made vegetarian by omitting the meat and bacon and using vegetable broth.
