Stovetop Cheeseburger Soup Recipe
A stovetop cheeseburger soup with browned beef, tender potatoes, and a sharp cheddar finish that stays creamy instead of grainy. The secret is a simple roux that thickens the broth before any cheese hits the pot.
Servings: 8 servings
Calories: 482kcal
Ingredients
- ½ pound ground beef
- ¾ cup onion finely chopped
- ¾ cup carrots shredded
- ¾ cup celery diced
- 1 teaspoon dried basil
- 1 pinch red pepper flakes
- 3 cups low- or no-sodium chicken broth
- 2 pounds peeled red potatoes cut into ½-inch dice
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 1 pound Velveeta cubed
- 1 ½ cups whole milk
- ¾ teaspoon salt
- ¼–½ teaspoon white pepper
- 1 ½ cups shredded sharp cheddar plus more for garnish
Instructions
- Cook the ground beef in a large Dutch oven over medium-high heat, breaking it into crumbles, until no longer pink. Drain the fat, leaving about 1 tablespoon in the pot.
- Add the onion, carrots, and celery. Cook 3–4 minutes, until starting to soften. Stir in the basil and red pepper flakes.
- Add the chicken broth and potatoes. Bring to a boil, reduce to a gentle simmer, cover, and cook 12–18 minutes, stirring occasionally, until the potatoes are fork-tender.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook 2–3 minutes, whisking constantly, until bubbly and lightly golden.
- Gradually whisk in the milk until smooth. Stir in the salt and white pepper and cook 2–3 minutes, until slightly thickened.
- Stir the milk mixture into the simmering soup. Cook gently 3–5 minutes, stirring, until the broth thickens.
- Reduce the heat to low. Add the cubed Velveeta and stir until completely melted. Gradually stir in the shredded cheddar until smooth. Do not let the soup boil after adding the cheese.
- Taste and adjust the seasoning. Ladle into bowls and garnish with extra shredded cheddar.
Notes
Recipe Card Tips
- Shred the cheddar yourself from a block. Pre-shredded bags are coated in starch that melts gritty in a cheese soup.
- If your burner runs hot even on low, pull the pot off the heat completely before adding the cheddar. Residual heat is enough to melt it.
- Cut the potatoes a true ½ inch. Bigger cubes push the simmer past 18 minutes, and the carrots and celery go soft waiting on them.
Nutrition
Serving: 1cup | Calories: 482kcal | Carbohydrates: 34g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1401mg | Potassium: 1044mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3078IU | Vitamin C: 12mg | Calcium: 568mg | Iron: 2mg