Description
This Easy Cheeseburger Soup transforms the flavors of a classic burger and fries into a creamy, hearty, one-pot comfort meal that’s quick to make and perfect for leftovers.
Ingredients
- 2 tablespoons cooking oil
- 2 stalks celery, chopped (about 1 cup)
- 1 large carrot, shredded (about ½ cup)
- ½ onion, chopped (about 1 cup)
- 1 pound ground beef (≈ 450 g)
- 1½ teaspoons garlic salt
- 1 teaspoon Italian seasoning
- 4 cups beef broth (≈ 960 ml)
- 3 red potatoes, chopped into 1‑inch cubes (about 3 cups)
- ¾ cup heavy cream (≈ 180 ml)
- 3–4 tablespoons cornstarch
- 12 ounces Velveeta cheese, cut into cubes (≈ 340 g)
- ½ cup plain sour cream
Instructions
- In a large pot, heat cooking oil over medium-high heat. Add celery, carrot, and onion. Cook until almost soft, about 3–4 minutes.
- Add ground beef and cook until no longer pink, about 5–6 minutes.
- Drain excess grease. Stir in garlic salt and Italian seasoning.
- Pour in beef broth and add chopped potatoes. Bring to a boil, then reduce to a simmer.
- Cover and simmer for about 12 minutes, or until potatoes are fork tender.
- Whisk cornstarch into the heavy cream (or into ½ cup of broth) until smooth.
- Turn heat to low. Slowly stir in the cream/cornstarch mixture until thickened, about a few minutes.
- Add Velveeta cheese cubes and stir until melted and smooth.
- Remove from heat and stir in sour cream until fully incorporated.
- Ladle into bowls and serve warm.
Notes
- Use ground turkey or plant-based meat as a substitute for beef.
- Shredded cheddar or Colby jack can be used instead of Velveeta.
- To avoid curdling, always temper the cream and do not increase heat after adding it.
- Soup stores well in the fridge for 3–4 days or frozen for up to 4 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 90mg
