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All the best parts of a cheeseburger come together in this cozy soup. It’s full of rich cheese sauce, tasty ground beef, and tons of veggies. Nothing hits the spot like a steaming bowl after a long day. Every time I whip it up, I totally get why it brings home so many fair ribbons.
Ultimate Cozy Bowl
You’re gonna love how this dish turns everyone’s cheeseburger craving into something new and awesome. Pickiest eaters in my house go for seconds! Creamy, beefy, loaded with veggies—everyone’s always asking when I’ll make it again. I can’t stop making it all winter long.
Grab These Ingredients
- Salt and pepper: Sprinkle in as much as you like for flavor.
- 1/2 cup sour cream: Mix in at the end for some tang.
- 1 1/2 cups milk: Go for whole milk to make it super creamy.
- 2 cups Velveeta cheese: Cube it up so it melts quick and easy.
- 1/4 cup flour: This thickens everything up nicely.
- 4 cups potatoes: Peel and dice the spuds—they’ll soak in all that goodness.
- 4 cups chicken broth: Low sodium is the way to go for taste control.
- 4 tablespoons butter: Use part for veggies and the rest for your roux.
- 1 tablespoon dried parsley: It brightens everything up.
- 1 tablespoon dried basil: Toss this in for herby flavor.
- 2 stalks celery: Dice it small so it blends in every bite.
- 2 cups carrots: Grate fresh so you get a nice bite.
- 1 medium onion: Chop it up fine—it sweetens things.
- 1 pound lean ground beef: Get 90/10 to keep it from being greasy.
Easy-to-Follow Guide
- Final Cheesy Finish
- Dump cubed Velveeta, milk, salt, and pepper into the pot and give it a good stir until it’s melted. Take the soup off the heat, then swirl in sour cream before you dish it up.
- Get Your Roux Going
- While soup simmers, melt the rest of your butter in a little pan, then whisk in flour so it turns bubbly—about 3 minutes. Pour that into your soup, stir around, and cook a couple more minutes to thicken everything up.
- Splash in Broth & Toss Potatoes
- Add beef back into that pot. Pour in chicken broth and potatoes. Let it boil, then turn it down to simmer for about ten minutes or until potatoes are cooked.
- Cook Down the Veggies
- In the same big pot, drop in one tablespoon butter. Stir in onions, carrots, celery, parsley, and basil. Let them cook, stirring sometimes, till soft (about 10 minutes).
- Brown the Ground Beef
- Kick things off by browning beef in your soup pot over medium. Break it all up so it’s crumbled. Drain the fat, then set beef aside in a bowl.
Winning Tricks
Picking lean beef keeps things from getting oily. Russet spuds are tough—they won’t fall apart. If you’re out of Velveeta, regular cheddar’s fine! Grab cream cheese if you like extra creamy soups.
Mix It Up Your Way
Go with turkey or Italian sausage instead of beef. Throw in bell peppers or mushrooms if you have 'em. Want heat? Add red pepper flakes or use pepper jack cheese. Use veggie or beef stock to change things up.
Perfect Finishes
Sprinkle crispy bacon bits, chopped pickles, or fresh onions on top. Pile on potato chips or homemade croutons for crunch. These fun extras make every bowl better and totally taste like a cheeseburger!
How to Store Leftovers
Stash leftovers in a covered container and stick 'em in the fridge up to four days. If it gets too thick later, just add a splash of broth when you reheat. Want to freeze? Hold off on potatoes—they get mushy. Pop the cooled soup in freezer bags (push out the air) and you’re good for about a month.
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Frequently Asked Questions
- → What's the purpose of cooking flour and butter separately?
This method makes a roux that thickens the soup smoothly without lumps. It also gets rid of any raw flour taste before it's added to the soup.
- → Can I swap Velveeta for cheddar?
Sure, but Velveeta melts more evenly and avoids a gritty texture. If using cheddar, go slow and keep the heat low to stop it from separating.
- → Why does sour cream go in at the end?
Stirring in sour cream at the end keeps it from curdling and leaves the soup extra creamy. It also cools everything to the perfect serving temperature.
- → Is this soup good for prepping ahead?
Yes, but warm it gently later so the cheese doesn't break apart. You can add a splash of milk while reheating to restore its creamy feel.
- → Why pour off the beef grease but leave the pan as is?
Getting rid of the grease lightens the dish, but leaving behind the savory browned bits adds rich flavor to the veggies and soup.
Conclusion
This creamy soup combines hearty ground beef, soft potatoes, and fresh veggies in a warm, cheesy broth. It's perfect for cozy meals that come together fast.