Description
A hearty and flavorful cheeseburger soup recipe that captures all the delicious tastes of a classic cheeseburger in a comforting soup form.
Ingredients
- 1 lb lean ground beef
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 large potatoes, peeled and diced (about 3 cups)
- 1 tsp dried basil
- 1/2 tsp dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup all-purpose flour
- 2 cups milk (whole or 2%)
- 8 oz Velveeta cheese, cubed (or 2 cups shredded cheddar cheese)
- 1/2 cup shredded sharp cheddar cheese, plus more for garnish
- 2 tbsp ketchup
- 1 tbsp yellow mustard
- Optional toppings: cooked bacon bits, chopped pickles, diced tomatoes, fresh parsley
Instructions
- In a large Dutch oven or pot, cook the ground beef over medium-high heat until browned. Drain any excess fat and set the beef aside.
- Add olive oil to the same pot. Add chopped onion, carrots, and celery. Cook until softened, about 8-10 minutes. Add minced garlic and cook for 1 minute more until fragrant.
- Return the cooked ground beef to the pot. Stir in beef broth, diced potatoes, dried basil, oregano, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until potatoes are tender.
- In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth (this creates a slurry).
- Pour the remaining 1 1/2 cups milk into the soup. Slowly whisk in the flour slurry. Bring the soup to a gentle simmer, stirring constantly, until it thickens slightly, about 5-7 minutes.
- Reduce heat to low. Add the Velveeta cheese (if using) and shredded cheddar cheese. Stir constantly until the cheeses are melted and fully incorporated into the soup.
- Stir in the ketchup and mustard. Taste and adjust seasonings as needed.
- Ladle the hot soup into bowls. Garnish with extra shredded cheddar cheese and any desired toppings. Serve immediately.
Notes
- For a creamier soup, use whole milk.
- If you don’t have Velveeta, 2 cups of shredded cheddar cheese can be used as a substitute.
- Adjust the amount of ketchup and mustard to your personal preference.
- Feel free to add other vegetables like peas or corn for extra flavor and texture.