When the chilly winds start to blow and the days grow shorter, there’s nothing quite as comforting as a warm, hearty soup. This Cheeseburger Soup recipe is one of those perfect dishes that brings together all the flavors of a classic cheeseburger in a cozy, creamy soup form.
I first stumbled upon this recipe during a family gathering a few years ago. My cousin, Lisa, who is known in our family for her innovative twists on traditional dishes, brought this soup to our annual holiday potluck. At first, I was a bit skeptical – cheeseburger in a soup? But one spoonful was all it took to convince me that this was a culinary gem. The rich, savory flavors of the ground beef and melted cheese, combined with the tender chunks of potatoes and aromatic vegetables, created a delightful symphony of tastes that felt like a warm hug in a bowl.
Since then, Cheeseburger Soup has become a staple in my kitchen, especially during the colder months. It’s also a favorite with my kids, who love the creamy texture and cheesy goodness. Over time, I’ve made a few tweaks to Lisa’s original recipe, like using pepper jack Velveeta for an extra kick and occasionally adding a splash of Worcestershire sauce for a deeper, more complex flavor.
This recipe is not only delicious but also incredibly versatile. It’s perfect for a weeknight dinner, a potluck contribution, or even a cozy weekend meal with friends. Plus, it’s a great way to sneak in some veggies for the little ones without them even noticing.
So, grab your favorite soup pot and let’s get cooking. I promise, this Cheeseburger Soup will become a beloved part of your recipe collection, just as it has in mine.
Making the Cheeseburger Soup
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Ingredients
- 1 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 cloves garlic
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes (about 1¾ pounds)
- 1/4 cup all-purpose flour (gluten-free is fine)
- 12 ounces cubed pepper jack Velveeta
- 1½ cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
Directions
In a 3-quart saucepan, brown the ground beef over medium-high heat. Drain and set the meat aside.
In the same pan, melt 1 tablespoon of butter over medium heat. Add the onion, carrots, celery, dried basil, and parsley. Sauté for about 10 minutes until the vegetables are soft. Add minced garlic and cook for another minute until fragrant.
Pour in the chicken broth, then add the diced potatoes and cooked beef. Bring to a boil, reduce heat, cover, and simmer for 10-12 minutes until the potatoes are tender.
In a small skillet, melt the remaining butter. Stir in the flour and cook for 3-5 minutes until it becomes bubbly. Add this mixture to the soup and bring it to a boil. Stir and cook for 2 minutes until it thickens.
Reduce the heat and add the cubed cheese, milk, salt, and pepper. Stir until the cheese is fully melted. Remove from heat and blend in the sour cream.
FAQs:
Can I use a different type of cheese instead of pepper jack Velveeta?
Yes, you can substitute pepper jack Velveeta with other types of cheese. For instance, cheddar, Monterey Jack, or even a combination of cheeses can work well. However, using a cheese that melts smoothly will give you the best results for a creamy texture.
How can I make this Cheeseburger Soup gluten-free?
To make the soup gluten-free, ensure that you use gluten-free all-purpose flour. Additionally, verify that all other ingredients, such as the chicken broth and cheese, are certified gluten-free to avoid any gluten contamination.
Can I prepare this soup ahead of time?
Absolutely, you can prepare the soup ahead of time. After cooking, allow it to cool and store it in an airtight container in the refrigerator for up to three days. When ready to serve, reheat the soup on the stove over low heat, stirring occasionally until warmed through. You might need to add a bit of milk or broth to thin it out as it reheats.
What can I serve with Cheeseburger Soup?
Cheeseburger Soup pairs well with crusty bread, dinner rolls, or a fresh side salad. Furthermore, adding toppings like crispy bacon bits, chopped green onions, or shredded cheese can enhance the flavor and make it more enjoyable.
Can I freeze Cheeseburger Soup?
Yes, you can freeze this soup. To freeze, let the soup cool completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to three months. When ready to eat, thaw the soup overnight in the refrigerator and reheat on the stove over low heat, stirring occasionally. Note that the texture might change slightly due to the dairy content.
Cheeseburger Soup
Ingredients
- 1 pound ground beef
- 3/4 cup onion chopped
- 3/4 cup carrots shredded
- 3/4 cup celery diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 cloves garlic
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled potatoes diced, about 1¾ pounds
- 1/4 cup all-purpose flour gluten-free is fine
- 12 ounces pepper jack Velveeta cubed
- 1½ cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
Instructions
- In a 3-quart saucepan, cook the ground beef over medium-high heat until browned. Drain and set aside.
- In the same saucepan, melt 1 tablespoon of butter over medium heat. Add the onion, carrots, celery, basil, and parsley. Sauté until the vegetables are tender, about 10 minutes. Add the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth, then add the potatoes and the cooked beef. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10-12 minutes until the potatoes are tender.
- In a small skillet, melt the remaining butter. Stir in the flour and cook for 3-5 minutes until bubbly. Add this mixture to the soup and bring it to a boil. Cook and stir for 2 minutes until thickened.
- Lower the heat and add the cubed cheese, milk, salt, and pepper. Stir until the cheese is completely melted. Remove from heat and blend in the sour cream.
