Chunky Cheeseburger Soup Recipe

This rich and chunky cheeseburger soup recipe is loaded with hearty beef, veggies, potatoes, and cheese in a warm, creamy broth.

Cheeseburger Soup Ingredients

• Ground beef
• Onion
• Celery
• Carrots
• Potatoes
• Butter
• Flour
• Chicken broth
• Milk
• Velveeta cheese
• Basil
• Parsley
• Salt
• Pepper
• Toppings, such as sour cream, shredded cheese, fresh parsley, and green onion

How to Make Chunky Cheeseburger Soup

1. Cook the ground beef in a large pot over medium high heat until no pink remains, about 5-7 minutes.

1. While the ground beef browns, chop the onion, celery, and carrot into 1/4-inch dices (this will allow the veggies to cook quicker).

1. Drain off the grease from the ground beef and remove from the pot.
2. Melt 1 tablespoon of butter in the pot over medium heat and add the onion, carrot, and celery. Cook until the veggies are tender, about 8-10 minutes.

1. While the veggies cook, peel and chop the potatoes into 1/2-inch dices.

1. When the veggies are tender, add the ground beef, potatoes, broth, basil, and parsley. If the broth doesn’t cover the mixture, add just enough water to barely cover.

1. Bring the mixture to a boil, then reduce heat to low, simmering 15-20 minutes or until potatoes are tender.
2. In a separate bowl, melt 3 tablespoons of butter and stir in the flour, making a thick paste.

1. Add the paste to the soup, stirring well until the soup has thickened slightly, 1-2 minutes.
2. Add the Velveeta, milk, salt, and pepper and cook until the cheese is melted.

1. Add toppings, if desired, and serve.

1. Enjoy!

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Chunky Cheeseburger Soup

This rich and chunky cheeseburger soup recipe is loaded with hearty beef, veggies, potatoes, and cheese in a warm, creamy broth.

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Main Course

Servings 8

Ingredients

  

• 2 lb Ground beef
• 1/2 Onion
• 2 stalks Celery
• 3 Carrots
• 3 Potatoes about 4 cups diced
• 4 tbsp Butter
• 1/4 c Flour
• 3 c Chicken broth
• 1 1/2 c Milk
• 10 oz Velveeta cheese about 2 cups diced
• 1 tsp Dried basil
• 1 tsp Dried parsley
• 1 tsp Salt
• 1/2 tsp Pepper
• Toppings (optional) Sour cream, shredded cheese, fresh parsley, green onion

Instructions

 

• Cook the ground beef in a large pot over medium high heat until no pink remains, about 5-7 minutes.
• While the ground beef browns, chop the onion, celery, and carrot into 1/4-inch dices (this will allow the veggies to cook quicker).
• Drain off the grease from the ground beef and remove from the pot.
• Melt 1 tablespoon of butter in the pot over medium heat and add the onion, carrot, and celery. Cook until the veggies are tender, about 8-10 minutes.
• While the veggies cook, peel and chop the potatoes into 1/2-inch dices.
• When the veggies are tender, add the ground beef, potatoes, broth, basil, and parsley. If the broth doesn’t cover the mixture, add just enough water to barely cover.
• Bring the mixture to a boil, then reduce heat to low, simmering 15-20 minutes or until potatoes are tender.
• In a separate bowl, melt 3 tablespoons of butter and stir in the flour, making a thick paste.
• Add the paste to the soup, stirring well until the soup has thickened slightly, 1-2 minutes.
• Add the Velveeta, milk, salt, and pepper and cook until the cheese is melted.
• Add toppings, if desired, and serve.
• Enjoy!