Creamy Cheeseburger Potato Soup

This creamy cheeseburger soup is everything I crave when the weather turns chilly. It is loaded with seasoned ground beef, tender potatoes, carrots, celery, and onions all enveloped in a velvety cheesy base. It is the kind of meal that fills the kitchen with the smell of comfort and leaves everyone asking for seconds.

My kids request this soup constantly and it is one of the few meals that brings my whole family to the table with zero complaints. I first made this on a busy school night and now it is part of our regular dinner rotation.

Ingredients

• Potatoes the heart of this soup give body and a mild base be sure to pick firm potatoes without too many eyes
• Lean ground beef brings flavorful protein and classic cheeseburger taste choose fresh beef with bright color
• Butter salted adds richness and helps soften the veggies opt for real butter for best flavor
• Onion diced creates savory depth look for firm onions with tight skins
• Baby carrots chopped add color and subtle sweetness always choose carrots that are crisp and bright orange
• Diced celery for aromatic flavor and crunch select stalks that are bright green with no wilting
• Minced garlic deepens the flavor and gives an irresistible aroma use fresh garlic cloves for punch
• All purpose flour thickens the soup and makes it creamy sift your flour for lump free stirring
• Milk forms the creamy base of the soup whole milk gives the richest texture
• Chicken stock or broth brings savory depth homemade or low sodium store bought both work great
• Salt and garlic salt balance flavors and elevate the soup use a gentle hand and adjust to taste
• Black pepper adds a little heat freshly ground is always best
• Velveeta cheese cubed melts smoothly for ultimate creaminess look for fresh blocks with a creamy yellow color
• Sour cream stirred in at the finish for tang and added silkiness use full fat for the creamiest soup
• Optional toppings crumbled bacon diced dill pickles shredded cheese these add a finishing touch and texture

Step-by-Step Instructions

Prepare the Potatoes:

Scrub the potatoes thoroughly and poke all over with a fork to let steam escape. Microwave them for twelve to fifteen minutes until fork tender. Let cool before peeling and cutting into bite sized chunks.

Brown the Beef:

Add ground beef to a large pot over medium heat and cook until browned and crumbly with no pink remaining. Remove the beef to a plate lined with paper towels to drain excess fat. Set aside.

Sauté the Vegetables:

Return the empty pot to the stove and add butter. Once melted add diced onion, carrots, and celery. Sauté over medium heat for about five minutes until vegetables are soft and fragrant.

Bloom the Garlic:

Stir in minced garlic and cook for about thirty seconds until fragrant. This step brings out extra depth in the soup.

Make the Roux:

Sprinkle flour over the softened vegetables and stir continuously for one minute until it thickens and coats the veggies. This will help thicken the soup beautifully.

Add Liquid and Simmer:

Slowly pour in chicken broth and milk while whisking constantly to avoid lumps. Sprinkle in salt, garlic salt, and pepper. Bring to a gentle simmer so everything melds together and the soup thickens.

Add Meat and Potatoes:

Return the cooked ground beef and potato chunks to the pot. Stir everything together so the beef and potatoes are nestled in the creamy base.

Melt in the Cheese:

Add the Velveeta cubes and stir slowly until fully melted and the soup becomes silky and smooth. This is when the soup turns ultra creamy and cheesy.

Finish with Sour Cream:

Remove soup from the heat and fold in the sour cream gently until completely blended for extra richness.

Top and Serve:

Ladle the hot soup into bowls and pile on your favorite toppings such as crumbled bacon, more shredded cheese, or even chopped dill pickles for a burger vibe.

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We always fight over who gets the last cheesy scrape in the pot and I cannot help but sneak a little extra sour cream on top of mine because it makes the soup irresistibly creamy. My favorite part is the melty cheese stretching from spoon to bowl every single time.

Storage Tips

Store any leftover soup in airtight containers in the refrigerator for up to four days. For best results let soup cool before sealing and reheating. Soup thickens as it chills so just stir in a splash of milk or broth when reheating on the stove top or microwave. Avoid freezing because potatoes tend to break down and change texture after thawing.

Ingredient Substitutions

Swap ground chicken or ground turkey for beef if you want to lighten up the soup. Use pre shredded cheddar cheese if you do not have Velveeta. If you prefer a chunkier soup leave the potatoes in bigger pieces or mash some for creamier texture. Gluten free flour blends work in place of regular flour with the same technique.

Serving Suggestions

Serve with toasted buns or crusty bread to highlight the cheeseburger theme and help soak up the soup. Add a fresh green salad on the side for a balanced meal. Kids love it with crackers crumbled on top for crunch.

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Cultural and Historical Context

This soup is a modern American comfort food inspired by the flavors of a classic cheeseburger. It was created by home cooks looking for a way to bring all those familiar tastes into a single bowl especially during colder months when you crave hearty food. Over the years it has become a potluck and family favorite across the Midwest and Southern states.

Recipe FAQs

→ Can I substitute other cheeses for Velveeta?

Yes, you can use cheddar, American, or a blend of melting cheeses, though the texture may vary slightly.

→ Is it possible to use precooked potatoes?

Absolutely, refrigerated or frozen cooked potatoes can be substituted for freshly baked potatoes to save time.

→ Can this soup be made in a slow cooker?

Yes, simply brown the beef first, then add all ingredients except sour cream and cheese to the slow cooker. Stir in cheese and sour cream just before serving.

→ How can I make it gluten-free?

Replace all-purpose flour with a gluten-free blend or cornstarch for thickening.

→ What toppings go well with this dish?

Crumble crispy bacon, add extra shredded cheese, or sprinkle on chopped dill pickles for a flavorful finish.

→ Can I freeze leftovers?

Freezing is not recommended, as the texture may change due to dairy content, but it keeps well in the fridge for a few days.