Delicious Cheeseburger Soup

My mom has been making this soup for as long as I can remember it’s always been a family favorite. It’s also officially one of my husband’s favorites too! Today has been a chilly & dreary day so this soup is the perfect comfort food!

If you’re like me I prefer my soup to have texture, not be well soupy. This cheeseburger soup is not only cheesy & gooey, it fills in all the cracks, but the chunks of potato & beef make it a hardy soup as well. It’ll fill you up, but also make you wanting more since it’s just so good. According to my husband it’s “bowl licking” good! 

Now it can be a little time consuming if you don’t have all of your ingredients assembled so the best thing to do is to prep all of your ingredients ahead of time.
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One of my favorite things that I try to do in any recipe is use local ingredients. This beef is from my family cattle farm in Ohio, if you’ve never gotten beef from your local farm you are missing out, support your local farmer’s I promise you won’t regret it & your food will taste even more delicious.

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Let’s talk about dutch ovens real quick, you don’t have to have one for this recipe just make sure you have a BIG ole soup pot. I personally love using a dutch oven for majority of my soup & stew recipes as well as some others. My favorite brand is Lodge .

This enameled cast iron dutch oven is what kitchen cookin’ dreams are made of, yes it’s heavy, but it should very well last me a lifetime. 
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Delicious Cheeseburger Soup

Recipe by Rural RootsCourse: RecipesCuisine: Soup, recipes
Servings

8

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Comfort food has never tasted so good! This soup hits the spot on a chilly day!

Ingredients

  • 1 lb ground beef

  • 3/4 cup chopped onion

  • 1 cup shredded carrots

  • 3/4 cup diced celery (optional)

  • 1 tsp dried basil

  • 1 tsp dried parsley flakes

  • 4 TBSP butter divided

  • 3 cups chicken broth

  • 4 cups diced potatoes about 4 whole large potatoes

  • 1/4 cup all-purpose flour

  • 1/4 block of Velveeta cheese (cubed)

  • 1-1/2 cups milk

  • 3/4 tsp salt

  • 1/2 tsp pepper

  • 1/4 cup sour cream

Directions

  • In a dutch oven brown beef drain & set aside. In same pot saute onion, carrots, celery, basil and parsley in 1 TBSP of butter until vegetables are tender. About 10 minutes.
  • Add broth, potatoes, and beef bring to a boil. Reduce heat, cover and simmer for about 10-12 minutes until potatoes are tender.
  • Meanwhile in a small skillet melt remaining butter, add flour making roux. Stir for 3-5 minutes or until bubbly. Add to soup & bring to a boil.
  • Cook and stir for 2 minutes. Reduce heat to low.
  • Add cheese, milk, salt & pepper. Stir until cheese melts.
  • Remove from heat and add sour cream.

Notes

  • Celery is optional.
  • If you don’t have chicken broth substitute bouillon cubes 1 per 1 cup of water.
  • If you don’t have a dutch oven, just use a big soup pot.