Cheeseburger Potato Soup

Ingredients:

1 pound ground beef

3/4 cup chopped onion

3/4 cup shredded carrots

1 bag of peas

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:

Step 1:

Brown the ground beef in 3 quart saucepan.

Drain and set aside.

Step 2:

In the same saucepan add 1 T butter and add onion, shredded carrots, peas, parsley flakes, basil and celery.

Saute until tender.

Step 3:

Add the broth, potatoes and beef and bring to a boil.

Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

Step 4:

In 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.

Step 5:

Stir in the cheese, milk, salt and pepper.

Cook and stir until cheese melts.

Remove from heat and blend in sour cream.

Notes:

Meat Preparation: Browning the ground beef first and then draining excess fat helps reduce the overall fat content of the soup while ensuring the meat is cooked thoroughly.

Vegetable Saute: Cooking the onions, carrots, peas, celery, and herbs in butter before adding the broth enhances their flavors and textures, adding depth to the soup base.

Soup Base: Adding chicken broth, diced potatoes, and the browned ground beef creates a hearty and filling soup base. Simmering until the potatoes are tender allows the flavors to meld together.

Thickening Agent: Mixing flour with melted butter to form a roux is used to thicken the soup. Cooking the flour until bubbly removes the raw taste and helps prevent lumps when added to the soup.

Cheese Addition: Incorporating Velveeta or shredded cheddar cheese along with milk into the soup creates a creamy and cheesy consistency. Stirring constantly while the cheese melts prevents it from sticking to the bottom of the pot and ensures a smooth texture.

Final Touch: Adding sour cream at the end of cooking adds richness and a tangy flavor to the soup. It’s important to blend it in gently off the heat to avoid curdling.

Customizations:

You can adjust the amount of pepper based on your preference for spice.
For a lighter version, consider using reduced-fat cheese, milk, and sour cream.
Feel free to add additional seasonings such as garlic powder, paprika, or red pepper flakes to suit your taste.

Serving Suggestions:

Serve the cheeseburger potato soup hot, garnished with extra cheese, chopped parsley, or crumbled bacon for added flavor and texture.
This soup pairs well with crusty bread, rolls, or a side salad for a complete meal.

Storage and Reheating:

Store any leftovers in the refrigerator in an airtight container for up to 3-4 days.
Reheat gently on the stovetop over low heat, stirring occasionally to prevent scorching, or in the microwave until heated through.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use ground turkey instead of ground beef?

Yes, you can substitute ground turkey for ground beef if you prefer a lighter option.

Can I use fresh herbs instead of dried ones?

Absolutely! You can use fresh basil and parsley instead of dried for a more vibrant flavor.

Use about three times the amount of fresh herbs compared to dried.

Can I make this soup ahead of time?

Yes, this soup can be prepared ahead of time and reheated when ready to serve.

Store it in the refrigerator for up to 3-4 days.

Can I freeze this soup?

While the soup can be frozen, dairy-based soups like this one with cheese and milk may change in texture when thawed.

It’s best enjoyed fresh.

What can I substitute for Velveeta cheese?

If you prefer not to use Velveeta, you can use an equal amount of shredded cheddar cheese or any other preferred melting cheese.

How can I make this soup vegetarian?

To make this soup vegetarian, omit the ground beef and use vegetable broth instead of chicken broth.

Increase the amount of vegetables or add beans for extra protein.

Can I use gluten-free flour to thicken the soup?

Yes, you can use a gluten-free all-purpose flour or cornstarch to thicken the soup if you need to make it gluten-free.

What other vegetables can I add to this soup?

Feel free to customize the vegetables based on your preference.

You can add corn, green beans, or bell peppers for variety.

How do I adjust the seasoning if I like my soup less/more spicy?

Adjust the amount of pepper to your taste preference.

Start with 1/4 teaspoon and add more if desired.

Can I use a different type of dairy instead of milk and sour cream?

You can use half-and-half or heavy cream instead of milk for a richer soup.

Greek yogurt can be used as a substitute for sour cream.