Cheeseburger Soup with Velveeta

5 from 1 vote

Cheeseburger Soup is comforting, creamy, and packed with potatoes, veggies, ground beef, and plenty of cheese. Full of burger flavor in a delicious main meal dish.

Prep Time10

Cook Time30

Total Time40

Course: Dinner, lunch, Soup

Cuisine: American

Servings: servings

Calories: 375kcal

Author: Jennifer Fishkind

Ingredients

2 tbsp cooking oil
2 stalks celery chopped (~ 1 cup)
1 large carrot shredded (~½ cup)
½ onion chopped (~1 cup)
1 pound ground beef
1½ tsp garlic salt
1 tsp Italian seasoning
4 cups beef broth
3 red potatoes chopped into 1 inch cubes (~3 cups)
¾ cup heavy cream
3-4 tbsp cornstarch
12 ounce (3 4-ounce) Velveeta cubes (from a 5 pack)
½ cup plain sour cream

Instructions

Place the cooking oil, celery, carrots, and onion together in a large saucepan over medium high heat. Cook until the vegetables are almost soft, about 3-4 minutes.
Add in the ground beef and cook until the ground beef is no longer pink, about 5-6 minutes.
Drain any excess grease and then season with garlic salt and Italian seasoning.
Add the beef broth and red potatoes to the pan.
Bring everything to a boil and then reduce to a simmer.
Cover and let simmer for 12 minutes or until the potatoes are fork tender.
Once the potatoes are finished cooking, whisk cornstarch into the heavy cream or ladle ½ cup of broth into a bowl and whisk the cornstarch into the broth until no more lumps are present.
Turn heat down to low and slowly add the cornstarch and heavy cream mixture to the soup while continuously stirring until the soup has thickened. It may take a couple of minutes to thicken. Do not turn the heat up during this process.
Add the Velveeta cubes and stir until completely melted.
Take the soup off the heat and stir in the sour cream until completely incorporated.
Ladle into bowls and serve warm.

Notes

Storage :

To Store: Place any leftovers you may have into an airtight container and put them in the refrigerator. You can enjoy this leftover soup for 3-4 days.
To Freeze: You can freeze this soup for 3-4 months in a freezer-safe container.
To Reheat: Reheat your soup in the microwave or on the stovetop when ready to eat again.

Tips:

When draining the grease, use a couple of paper towels by placing them in the saucepan and moving them around to soak up the extra grease. If you don’t drain the grease, your soup will still turn out delicious but a bit greasy.
It can be difficult to continuously stir the soup as you add the cornstarch. I recommend whisking the cornstarch into the heavy cream or ½ cup of broth before adding it to the soup. Even if there are lumps, this soup is very forgiving, so you will be okay.
The Velveeta cheese can take a little while to melt completely, so don’t worry if you need to stir it a few extra times. As long as you haven’t left the soup simmering so long that it will overcook the potatoes, you will be fine.
Once you have added the heavy cream, don’t turn up the heat to high or even medium-high. The cream may “split” and leave you with an undesirable texture. It will still be tasty, but it won’t look as nice.

Nutrition