Cheeseburger Soup Creamy Potatoes (Print Version)
Rich soup combines potatoes, beef, cheese and vegetables in one satisfying, creamy bowl.
# Ingredients:
→ Main Components
01 -
8 ounces ground beef
02 -
3/4 cup chopped onion
03 -
3/4 cup shredded carrots
04 -
3/4 cup diced celery
05 -
1 teaspoon dried basil
06 -
1 teaspoon dried parsley flakes
07 -
1 3/4 pounds potatoes, peeled and cubed (about 4 cups)
08 -
3 cups chicken broth
09 -
4 tablespoons butter, divided
10 -
1/4 cup all-purpose flour
11 -
2 to 4 cups cubed processed cheese such as Velveeta
12 -
1 1/2 cups whole milk
13 -
1/4 cup sour cream
14 -
3/4 teaspoon salt
15 -
1/4 to 1/2 teaspoon ground black pepper
# Steps:
01 -
In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink. Drain excess fat and set the cooked beef aside.
02 -
In the same saucepan, melt 1 tablespoon of the butter over medium heat. Add onion, carrots, celery, dried basil, and dried parsley. Sauté until the vegetables become tender, about 10 minutes.
03 -
Add the cubed potatoes, cooked beef, and chicken broth to the saucepan. Raise heat to bring mixture to a boil. Reduce heat, cover, and simmer until potatoes are fork-tender, approximately 10–12 minutes.
04 -
While the soup simmers, melt the remaining 3 tablespoons butter in a small skillet over medium-low heat. Whisk in the flour and cook, stirring continuously, until bubbly and pale golden, about 3–5 minutes.
05 -
Add the roux to the simmering soup mixture. Bring to a gentle boil and cook, stirring constantly, for 2 minutes until slightly thickened.
06 -
Reduce heat to low. Gently stir in the cubed processed cheese until fully melted. Add the milk, sour cream, salt, and black pepper. Heat through without boiling.
07 -
Taste the soup and adjust seasoning as desired. Serve hot.
# Notes:
01 -
For a creamier texture, ensure the soup does not boil after adding cheese and dairy.