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Award Winning Cheeseburger Soup

Award Winning Cheeseburger Soup
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Award Winning Cheeseburger Soup

Award-winning Cheeseburger Soup combines soft ground beef, shredded carrots, chopped celery, and potatoes in a warm and creamy cheese soup. This is an award-winning soup that is delicious!

This is my most popular soup, and for good reason! If you like soup, try these classic recipes: The Best Chicken Noodle Soup, Tomato Basil Soup, or Broccoli Cheese Soup.

Award-winning Soup With Cheeseburgers

This award-winning cheeseburger soup is just what you need this winter. It's thick, rich, and full of taste! You can't go wrong with something this fantastic.I knew I wanted something warm, soothing, and deliciously creamy.

This cheeseburger soup is very wonderful! I'm amazed and astounded by all of the reviews.It has become one of my most popular soups, and for good cause!I enjoyed the cheesy taste and how different it was from the other soups we had eaten.It quickly became a favorite, and it made a lot, so I'm glad to have leftovers.Try this cheeseburger soup recipe and you'll quickly discover how delicious it is!

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What you Need to Make the Ultimate Cheeseburger Soup:

Best Cheeseburger Soup Recipe - Brooklyn Farm Girl

This soup is very good! Made with fresh ingredients and topped with shredded cheese, you'll want to cook it again and again! Each veggie is covered in cheesy richness and tastes delicious. You'll adore this cheeseburger soup recipe!

Cheesy, chunky veggies with a lovely buttery soup base.All of this in one dish equals pure delight and bliss! Simple to prepare, and with so much soup, there will even be some leftovers!

  • Ground beef: use one pound
  • Onion: chopped
  • Carrots: shredded
  • Celery: diced
  • Basil: dried
  • Butter: used for sautéing and thickening the soup.
  • Chicken broth: adds flavor and volume
  • Potatoes: peeled and diced
  • Flour: thickens the soup up.
  • Velveeta: this a processed cheese that will be cubed or use 2 cups of shredded cheddar cheese.
  • Milk: creamy and smooth.

How to Make The Best Cheeseburger Soup:

It is an award-winning soup that is delicious! This cheeseburger soup comes together fast and simply. There are a few stages using basic ingredients that result in the ideal creamy soup with bits of veggies and delicate meat.

It everything fits together so wonderfully and integrates flawlessly.Cheeseburger soup is one of my most popular dishes, and people cannot get enough of it.My family included! They ask for this dish often, and I can never refuse!I adore it as much as they do!!

  • Cook the beef: Brown the ground beef in 3 quart saucepan. Drain and set aside.
  • Sauté vegetables: In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  • Add in beef and potatoes then simmer: Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  • Make a roux: In a small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. 

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Cooking In The Slow Cooker.

One of the BEST cheeseburger soups is this easy-to-make recipe!When it comes to the components and overall flavor, you really can't go wrong.It tastes great from beginning to end!You'll want more of that creamy soup with chunky chunks with every spoonful after just one mouthful. Here are some cooking techniques to help you create delicious cheeseburger soup more easily.

Tips for The Best Soup:

This simple to make cheeseburger soup is one of the BEST! You can’t go wrong with the ingredients as well as how good it tastes overall. It is delicious from start to finish! Every bite will leave you wanting more of that creamy soup with thick chunks with every spoonful. Here are some tips that will help make this cheeseburger soup easier to make.

  • Ground beef: The leaner the ground beef the better. Be sure to drain off any excess of grease before adding it back into the soup.
  • Potatoes: Russet potatoes are thick and strong. They usually don’t go mushy in soups. Yellow and red potatoes will work too but try not to over cook them. Thickener: Cream cheese is a great way to substitute the sour cream. It will keep it rich and creamy and still have the thick texture you need.
  • Remove from heat: Before you add in your sour cream, remove the soup from heat. This will help prevent the sour cream from curdling when being stirred in.

Ingredients 

  • 1 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • 1/4 cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed I used 16 ounce or- 2 cups shredded cheddar cheese
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream

Instructions 

  • Ground beef is browned in a 3-quart pot. After draining, put away.

  • Add one tablespoon of butter to the same pot along with the celery, shredded carrots, onion, and parsley flakes. Sauté till soft.

  • Bring the stock, potatoes, and steak to a boil after adding them. Potatoes should cook for 10 to 12 minutes, covered, or until they are soft.

  • Melt the remaining butter (3 T) in a small pan and stir in the flour. Simmer and stir until bubbling, about 3 to 5 minutes. Include in the soup and heat through. Stir-fry for two minutes. Turn down the heat.

  • Add the cheese, milk, pepper, and salt and stir. Cook, stirring, until cheese is melted. Take off the heat and stir in the sour cream. 

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