When I ran across this award winning Taste of Home, Cheeseburger Soup recipe with over 700 positive online reviews, I knew I had to give it a try and see if it lived up to all the hype. The weather has certainly cooperated, it’s been cold and rather dreary for days and days…ugh! I’ve been craving hearty warm soups and stews for dinner lately. Anything to warm me up from the inside out. Hubs loves rich, creamy soups so decided to give this soup a try this week along with a side of freshly baked garlic bread to round out the meal.
This recipe isn’t difficult, but it does take some time to make it. Start by preparing the ingredients. Chop the onion and celery, shred the carrots, and set them all aside. This trio is often referred to as a Mirepoix. A French term pronounced (mihr-PWAH). It is the trifecta of flavors that serves as the flavor base for many recipes.
This recipe calls for Velveeta cheese. Cut it into one inch sized cubes and set aside.
For those of you that are not familiar with Velveeta, it is a creamy processed cheese that melts exceedingly well. If you can’t find it at the store you can substitute with a mild shredded cheddar instead.
Cook ground beef over medium heat in a large dutch oven pan, breaking it up into crumbles as it cooks.
Remove cooked beef from the pan and discard any excess fat.
Add a tablespoon of butter to the same pan. Ok I used two, I love butter, what can I say?
Sauté the Mirepoix; diced onion, shredded carrots, and diced celery.
Add thee dried basil and parsley flakes to the Mirepoix and cook until the vegetables are tender, about 10 minutes or so.
Add the cubed potatoes, and chicken broth. Return cooked ground beef to the pan. Increase heat and bring the mixture to a boil.
Once mixture comes to a good simmer, reduce heat and cover pot. Cook until the potatoes are tender, about 20-25 minutes.
While the soup simmers, add 3 tablespoons butter to another skillet. Melt butter over medium heat.
Whisk in ¼ cup flour to make a roux. Stir constantly until the roux is lightly browned, about 3-4 minutes. This cooks off the raw flour taste.
Add the roux to the soup and continue to simmer the soup until it starts to thicken, about 3-5 minutes.
Add the cubed Velveeta cheese, and stir until it’s completely melted into the soup.
Reduce heat to low and add milk, salt and pepper. Continue to cook over low heat until the soup is heated through.
Remove the pan from from heat, and stir in the sour cream.
TIP: Use sour cream that you have allowed to come to room temperature before adding it to the soup, this will prevent it from curdling.
Stir until fully combined with the soup.
Top each serving with freshly cracked black pepper and freshly chopped parsley. Make it even better and top with some crispy fried onion rings, and bacon bits for a bacon cheeseburger flavored soup in your bowl.
Thank you, thank you, thank you Joanie Shawhan, from Madison, Wisconsin for creating this amazing recipe! We loved it!!! And it will be making an appearance at dinner for the next few months of winter! This delicious soup makes the dreary cold wether just a little more bearable!
Cheeseburger Soup
Equipment
- large dutch oven pan
Ingredients
- 1 lb ground beef
- 4 tbsp butter
- ½ large yellow onion, diced
- ¾ cup shredded carrots
- ¾ cup celery, diced
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 4 cups potatoes, peeled and cubed
- 3 cups chicken broth
- ¼ cup flour
- 16 oz Velveeta, cubed
- 1½ cups milk
- 1 tsp salt
- ½ tsp pepper
- ¼ cup sour cream, at room temperature
- crispy fried onion rings, bacon bits, chopped fresh parsley optional garnishes
Instructions
- Cook ground beef over medium heat in a large dutch oven pan, breaking it up into crumbles as it cooks.
- Remove from pan and discard excess fat.
- Add a tablespoon of butter to the pan and sauté diced onion, shredded carrots, diced celery, dried basil and parsley flakes until the vegetables are tender, about 10 minutes.
- Add cubed potatoes, cooked ground beef and chicken broth to the pan. Increase heat and bring mixture to a boil.
- Reduce heating simmer, covered, until potatoes are tender, about 20-25 minutes.
- While the soup simmers, add 3 tablespoons butter to a skillet. Melt over medium heat. Whisk in ¼ cup flour to make a roux. Stir constantly until the roux is lightly browned, about 3-4 minutes.
- Add the roux to the soup and continue to simmer soup until it starts to thicken, about 3-5 minutes.
- Add cubed Velveeta cheese, and stir until melted.
- Reduce heat and add milk, salt and pepper. Cook over low heat until soup is heated through.
- Remove pan from from heat, and stir in the sour cream. Stir until fully combined with the soup.
- Top each serving with freshly cracked black pepper and crispy fried onion rings, or bacon bits or freshly chopped parsley or all of them.
Did You Make This?
Be sure to snap a pic and tag it #naturewayblog I love, love, love hearing from my readers! Please, don’t forget to leave a comment and a review below, and tag me on INSTAGRAM, FACEBOOK, or TWITTER!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? Just click the “like” button down at the very bottom, at the end of the post. It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial to you, my readers. And don’t forget to SUBSCRIBE so you never miss out on all the latest that’s happening here at Nature Way. Thank you and God bless!
And whatever you do, whether in word or deed, do it all in the name of the Lord Jesus, giving thanks to God the Father through him.
Colossians 3:17
Remember…Jesus ❤️’s you!