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This hearty cheeseburger soup transforms America's favorite sandwich into a comforting bowl of warmth that satisfies even the pickiest eaters. The creamy, cheesy broth loaded with tender vegetables and seasoned ground beef delivers all the flavors of a classic cheeseburger in each spoonful.
I first made this soup on a rainy Sunday when my family was craving cheeseburgers but I wanted something more nourishing. Now it's requested at least twice a month, especially when temperatures drop below freezing.
Ingredients
- Ground beef: provides the classic burger flavor and hearty protein base
- Butter: creates richness and helps build flavors when sautéing vegetables
- Carrots celery and onions: form the aromatic base that gives depth to the broth
- Dried herbs: add subtle complexity without overpowering the burger theme
- Potatoes: provide hearty texture and natural thickening power
- Chicken broth: forms the savory backbone of the soup
- Flour: helps create the perfect creamy consistency
- Velveeta: delivers that unmistakable melty cheeseburger quality
- Whole milk: adds silky richness that balances the savory elements
- Sour cream: provides a tangy finish that brightens every spoonful
- Optional toppings: like onion rings and bacon recreate the full burger experience
Step-by-Step Instructions
- Brown the Beef:
- Cook ground beef in a large pot until completely browned and no pink remains, about 6 to 8 minutes. Use a wooden spoon to break it into small, even crumbles as it cooks. Drain excess fat through a colander to ensure your soup isn't greasy.
- Sauté the Aromatics:
- Melt 1 tablespoon butter in the same pot, then add diced carrots, celery, onions, and dried herbs. Cook for a full 10 minutes over medium heat, stirring occasionally. This extended cooking time allows the vegetables to develop sweetness and release their flavors into the butter.
- Build the Base:
- Return the cooked beef to the pot and add diced potatoes and chicken broth. Bring everything to a gentle boil before reducing to a simmer. Cover with a lid and cook until potatoes can be easily pierced with a fork, about 10 to 12 minutes. Test a few pieces to ensure even cooking.
- Create the Thickener:
- In a separate small saucepan, prepare a roux by melting 3 tablespoons butter over medium low heat. Add flour and whisk continuously for 3 to 5 minutes until the mixture turns slightly golden and smells nutty. This cooking process removes the raw flour taste and creates a silky texture in the final soup.
- Add Creaminess:
- Reduce heat to low before stirring in the cubed Velveeta, milk, salt and pepper. Stir frequently until cheese is completely melted and incorporated. The soup should be smooth and velvety with no cheese lumps remaining.
- Finish with Finesse:
- Remove the pot from heat completely before stirring in sour cream. The residual heat will warm the sour cream without causing it to curdle. Add optional toppings right before serving to maintain their texture and freshness.
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The Velveeta cheese is truly the star ingredient here. While some may turn up their noses at processed cheese, nothing else delivers that authentic fast food cheeseburger flavor and incredible meltability. My grandmother actually made a similar soup with government cheese during tough times in the 1950s, and this recipe always reminds me of her resourcefulness in the kitchen.
Frequently Asked Questions
- → Can I use a different type of cheese?
Yes, you can substitute Velveeta with shredded cheddar or a cheese blend for a similar creamy texture and flavor.
- → How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a microwave.
- → Can I make this soup ahead of time?
Yes, you can prepare it in advance. Store it in the fridge, and reheat when ready to serve. Add toppings just before serving.
- → What toppings work well with this soup?
Popular toppings include crumbled bacon, green onions, onion rings, or even shredded cheddar cheese for extra flavor.
- → Can I make this soup gluten-free?
To make it gluten-free, use gluten-free flour instead of all-purpose flour, or omit it and thicken the soup with cornstarch.