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This Blue Ribbon Cheeseburger Soup combines all the mouthwatering elements of a juicy burger in a steaming, comforting bowl. The mix of juicy ground beef, crisp veggies and gooey cheese sauce makes this truly addictive. Whenever I whip up this crowd-pleaser, I'm reminded why it keeps winning contests at our local fair year after year.
Heartwarming Comfort in a Bowl
The beauty of this soup lies in how it cleverly turns an ordinary burger into something totally different yet familiar. The velvety base packed with veggies and meat has won over even the toughest soup critics in my family. It's now the #1 dish everyone begs for, particularly when the weather turns chilly.
Your Grocery Needs
- 1 pound lean ground beef: Go for 90/10 blend to get great taste without too much fat.
- 1 medium onion: Cut it into tiny pieces for a nice sweet kick.
- 2 cups carrots: Grate them yourself for the nicest bite.
- 2 stalks celery: Chop them tiny so they cook evenly.
- 1 tablespoon dried basil: Gives a lovely herbal touch.
- 1 tablespoon dried parsley: Adds pretty green flecks and flavor.
- 4 tablespoons butter: Split between cooking veggies and making the thickener.
- 4 cups chicken broth: Pick the low salt kind so you can tweak seasoning yourself.
- 4 cups potatoes: Skin them and dice into same-sized chunks.
- 1/4 cup flour: This will make your soup thick and hearty.
- 2 cups Velveeta cheese: Dice into little blocks for faster melting.
- 1 1/2 cups milk: Full-fat works best for a richer soup.
- 1/2 cup sour cream: Stirred in at the end for a nice zip.
- Salt and pepper: Add to match your taste buds.
Step-by-Step Instructions
- Start with the Beef
- Cook ground beef in big soup pot over medium heat while breaking it up small. Drain the fat and put meat aside in a bowl.
- Cook Your Vegetables
- In the same pot melt 1 tablespoon butter. Throw in onions carrots celery basil and parsley. Let them cook till soft about 10 minutes.
- Build Your Soup Base
- Put beef back in pot add chicken broth and potatoes. Let it bubble then turn down heat simmer 10-12 minutes till potatoes get soft.
- Make Your Roux
- While waiting melt the rest of butter in small pan mix in flour cook 3-5 minutes till bubbly. Mix into soup stir well cook 2 minutes to get thicker.
- Finish with Cheese
- Add Velveeta milk salt and pepper. Keep stirring till all cheese melts. Turn off heat and mix in sour cream right before you serve it.
Recipe Success Tips
Always grab lean meat to keep your soup from getting oily. Russets work great because they don't fall apart during cooking. Velveeta gives you that silky texture but regular cheddar works in a pinch. Try swapping the sour cream with cream cheese for an even richer flavor.
Make It Your Own
Try ground turkey or spicy sausage instead of beef. Toss in extra veggies like chopped mushrooms or colorful peppers. Add some kick with pepper jack cheese or a sprinkle of red pepper. You can even change up the broth to better suit what you love.
Finishing Touches
Sprinkle your bowl with crunchy bacon bits, fresh green onions or chopped pickles. Add a handful of homemade croutons or crushed chips for extra crunch. These small additions make each serving feel special and really highlight those classic burger flavors.
Storage Tips
Store any leftovers in a sealed container in your fridge for up to 4 days. When reheating, add a bit of broth if it's gotten too thick. If you want to freeze it, don't add potatoes as they'll get soggy when thawed. Frozen soup stays tasty for about a month if you squeeze out all the air from storage bags.
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Common Questions
- → Why cook the butter and flour mix alone?
Making a roux this way stops lumps from forming and cooks out the flour taste. It also helps the soup stay smooth and thick later on.
- → Can I swap Velveeta for regular cheddar?
You can! But Velveeta melts silkier and avoids graininess. If you’re going for cheddar, add it a little at a time and keep the heat low to avoid it breaking apart.
- → Why should sour cream go in last?
Adding it off the heat prevents curdling and keeps things creamy. It also cools the soup a bit and gives that extra boost of richness.
- → Can this be prepped in advance?
Sure can! Just reheat slowly and add some milk if it’s too thick. This way, the cheese won’t separate, and the texture stays just right.
- → Why ditch the fat from beef but not the pan?
You’re keeping the tasty browned bits in the pan for flavor while losing the extra grease, which could make the soup overly heavy.
Final Thoughts
This ultra-comfy soup reimagines a classic cheeseburger in creamy form. Juicy beef, tender veggies, and potatoes meet rich cheese for a crave-worthy bowl of warmth.