Cheeseburger Soup
This soup is like a cheeseburger in a bowl. Perfect for those cold winter evenings when you want a warm hug for dinner.
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.