1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
CHEESEBURGER SOUP TIPS
What can I substitute for the Velveeta and ground beef?
Any low melting-point cheeses, such as Swiss and cheddar, can be substituted for the Velveeta. Or for a kick, use pepper jack. If you’re looking to cut some fat from this soup, replace the ground beef with ground sirloin, round or turkey.
How do you store cheeseburger soup? Can I freeze it?
You can store soup by letting it cool completely and placing it in a tightly covered container in the refrigerator for up to 4 days. Soups with starches and dairy (like cheeseburger soup) are not ideal for freezing. But these soups are!
Can I add bacon?
Yes, you can always add bacon. Top bowls with crumbled cooked bacon for a bacon-cheeseburger twist. Be sure to check out these other cheeseburger-inspired recipes.
1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.