Description
A creamy and hearty beef cheeseburger soup made with lean ground beef, cheddar cheese, tender potatoes, and fresh vegetables. Perfect for cozy nights and full of comforting flavor.
Ingredients
1 pound lean ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
¼ cup all-purpose flour
2 cups shredded cheddar cheese
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon black pepper
¼ cup sour cream
Instructions
1. In a large saucepan over medium heat, cook the ground beef until fully browned. Drain off excess fat and set the beef aside.
2. In the same saucepan, melt 1 tablespoon of the butter. Add the onion, carrots, celery, basil, and parsley. Cook, stirring occasionally, until the vegetables are softened.
3. Pour in the chicken broth, then add the diced potatoes and cooked beef. Bring the soup to a gentle boil, then reduce the heat, cover, and simmer for 10–12 minutes, or until the potatoes are fork-tender.
4. In a small skillet, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook for 3–5 minutes, stirring constantly, until bubbly and lightly golden.
5. Stir the butter-flour mixture into the soup. Bring the soup back to a light boil and cook for about 2 minutes, stirring, until slightly thickened. Reduce the heat to low.
6. Add the shredded cheese, milk, salt, and pepper. Stir gently until the cheese is completely melted and the soup is smooth.
7. Remove the pot from the heat and stir in the sour cream. Taste and adjust seasoning if needed. Serve warm.
Notes
Use freshly shredded cheese for the best melting results.
To make it in a slow cooker, follow the stovetop steps up to adding potatoes, then cook on LOW for 6–7 hours and stir in dairy at the end.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American