Description
This comforting Cheeseburger Soup combines ground beef, fresh vegetables, tender potatoes, and rich pepper jack Velveeta cheese in a creamy broth. With a perfect balance of savory flavors and a smooth texture, it’s a hearty dish perfect for a family dinner or cozy night in.
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)
Herbs and Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- ¾ teaspoon salt
- ¼ teaspoon black pepper
Liquids and Dairy
- 3 cups chicken broth
- 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 beef aside for later use.
- 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 dried parsley flakes. Cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Add pressed garlic and cook for an additional minute until fragrant.
- Add Broth, Potatoes, and Beef: Pour in the chicken broth, then add the diced potatoes and browned ground beef. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 10 to 12 minutes, or until the potatoes are tender.
- Prepare the Roux: While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet over medium heat. Stir in the flour and cook, stirring constantly, for 3 to 5 minutes until the roux becomes bubbly and golden, being careful not to burn it.
- Thicken the Soup: Stir the roux into the soup pot. Bring the soup back to a boil and cook, stirring constantly, for 2 minutes to thicken the broth.
- Add Cheese and Milk: Reduce heat to low. Add the pepper jack Velveeta cubes and milk, along with salt and black pepper. Stir continuously until the cheese has completely melted and the soup is smooth and creamy.
- Finish with Sour Cream: Remove the soup from heat. Blend in the sour cream to add creaminess and a slight tang. Serve the soup warm.
Notes
- To make this recipe gluten-free, substitute the all-purpose flour with gluten-free flour.
- You can adjust the amount of pepper jack Velveeta based on your preferred cheese intensity or substitute with a milder cheese if desired.
- If you prefer a thicker soup, you can add a bit more flour when making the roux or reduce the amount of milk slightly.
- This soup keeps well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- For added texture and flavor, consider topping the soup with chopped green onions or crispy bacon bits before serving.
