Creamy Cheeseburger Soup

Step-by-Step Instructions

1. Par-Cook the Potatoes (No Shortcuts!)
Microwave hack: Stab potatoes with a fork 4-5 times. Nuke for 12-15 mins until tender. Let cool, peel, and dice into bite-sized chunks.
Shortcut: Use frozen diced potatoes. Toss ’em in during Step 4.

2. Brown the Beef
Heat a Dutch oven over medium. Add beef, breaking it into crumbles. Cook until no pink remains.
Drain fat: Spoon beef onto a paper towel-lined plate. Wipe the pot clean (leave a little flavor behind).

3. Sauté the Veggies
Melt 4 tbsp butter in the same pot. Add diced onion, carrots, and celery. Sauté 5-7 mins until soft.
Stir in 2 tsp minced garlic—cook 30 seconds until fragrant. Breathe deeply. That’s the good stuff.

4. Build the Soup Base
Sprinkle ½ cup flour over veggies. Stir constantly for 1 min to cook off the raw taste.
Whisk in liquids: Gradually pour in 3 cups broth and 3 cups milk, whisking to prevent lumps. Bring to a simmer.
Season: Add 1 tsp salt, ½ tsp garlic salt, and ½ tsp pepper. Taste and adjust—this is your soup, after all.

5. Bring It All Together
Stir in cooked beef, diced potatoes, and cubed Velveeta. Simmer 5-7 mins, stirring until cheese melts into velvety bliss.
Kill the heat: Stir in sour cream. Do NOT boil now—it’ll curdle!

6. Serve Like a Diner Chef
Ladle into bowls. Top with pickles, bacon, and a mountain of shredded cheese.
Pair with: Buttery garlic bread or saltine crackers for crunch.

Pro Tips for Soup Perfection

1. Double the batch: Freeze leftovers (without toppings) for up to 3 months. Thaw overnight in the fridge.

2. Slow cooker hack: Dump everything (except sour cream) into a crockpot. Cook on low 4 hours. Stir in sour cream before serving.

3. Pickle juice power: Add 1 tbsp brine to the soup for extra tang.

FAQ

Can I use real cheese instead of Velveeta?
You can, but Velveeta’s magic keeps it creamy. Shredded cheddar will work, but expect a grainier texture.

Why are my potatoes still hard?
Did you skip microwaving? Always par-cook fresh potatoes—they won’t soften enough in the soup alone.

Can I make this vegetarian?
Swap beef for plant-based crumbles and use veggie broth. Add smoked paprika for a “meaty” flavor.

Serving Ideas

Classic diner style: Serve with a side of crispy tater tots and a dollop of ketchup.
Salad: A simple wedge salad with ranch dressing keeps it retro.
Beer: A cold lager cuts through the richness. Root beer for the kiddos.

Nutrition (Per Serving):

Calories: 520 | Carbs: 35g | Protein: 30g | Fat: 28g
Stats include toppings. Your mileage may vary.

Creamy Cheeseburger Soup

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 6

Ingredients

1 lb lean ground beef (80/20 blend preferred)
2 large Russet potatoes (or 3 cups frozen diced potatoes)
4 tbsp salted butter
¾ cup finely diced yellow onion
¾ cup chopped baby carrots (or shredded carrots)
¾ cup diced celery
2 tsp minced garlic
½ cup all-purpose flour
3 cups low-sodium chicken broth
3 cups whole milk
16 oz Velveeta cheese, cubed
1 cup full-fat sour cream
1 tsp kosher salt
½ tsp black pepper

. Optional Toppings:

Dill pickles, chopped
Crumbled cooked bacon
Shredded cheddar cheese

Instructions

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