Description
A hearty and creamy soup that captures all the classic flavors of a cheeseburger in a single bowl, complete with ground beef, potatoes, and a rich, cheesy broth.
Ingredients
Scale
1 pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
2 cloves garlic
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes (about 1¾ pounds)
¼ cup all-purpose flour
12 ounces pepper jack Velveeta, cut into cubes
1½ cups milk
¾ teaspoon salt
¼ teaspoon black pepper
¼ cup sour cream
Instructions
- Step 1: In a 3-quart saucepan, brown the ground beef over medium-high heat. Drain the fat and set the beef aside.
- Step 2: In the same saucepan over medium heat, saute the onion, carrots, celery, basil, and parsley in 1 tablespoon of butter until the vegetables are tender, about 10 minutes.
- Step 3: Press the garlic into the pot and cook until fragrant, for about 1 minute.
- Step 4: Add the chicken broth, potatoes, and the cooked beef to the saucepan. Bring the mixture to a boil.
- Step 5: Reduce the heat, cover the pot, and simmer for 10-12 minutes or until the potatoes are tender.
- Step 6: While the soup simmers, melt the remaining 3 tablespoons of butter in a small skillet. Add the flour and cook, stirring constantly for 3-5 minutes, until bubbly.
- Step 7: Add this flour mixture to the soup and bring it back to a boil. Continue to cook and stir for 2 minutes to allow the soup to thicken.
- Step 8: Reduce the heat to low. Stir in the cubed cheese, milk, salt, and pepper. Continue stirring until the cheese is completely melted.
- Step 9: Remove the saucepan from the heat and blend in the sour cream until smooth before serving.
Notes
Gluten-free all-purpose flour can be used as a substitute for regular flour.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American