Cheeseburger soup is midwestern comfort in a bowl. The recipe calls for ground beef, celery, onion, dried herbs, frozen shredded potatoes, chicken broth and milk. The creaminess is made possible with the help of Velveeta!

This is one of the favorite recipes on my Instagram, so I’m really excited to bring it to the blog! This recipe comes from my husband, Austin, and his family. When made for family gatherings, cheeseburger soup usually one of the first dishes gone- besides the macaroni and cheese. This recipe is an all-time favorite because it is very simple to make, it serves a ton of people, and you can keep most of the ingredients stocked in your pantry, fridge, and freezer. Which means Cheeseburger Soup can happen at any time, in an instant!

Another recipe with ingredients you keep stocked between your pantry and freezer is my “Million Dollar” Spinach Meatballs and Gravy Recipe. Keep ground beef and chopped spinach in your freezer, and noodles, a can of beef broth, and breadcrumbs in your pantry- and you can make this recipe for dinner tonight or tomorrow night!

I hope you enjoy this recipe, as much as my family and I does! If you try it out, don’t forget to tag me on Instagram, and leave a comment at the bottom of this recipe, letting me know if you enjoyed it!

Recipe details…

Creamy Cheeseburger Soup

Cheeseburger soup is midwestern comfort in a bowl. The recipe calls for ground beef, celery, onion, dried herbs, frozen shredded potatoes, chicken broth and milk. The creaminess is made possible with the help of Velveeta- but you can certainly swap it out for your favorite mild-cheddar cheese.

Author: Claire Jaspers

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Cook Time 45 mins Total Time 45 mins Servings: 8

Ingredients:

Servings

• 5 tbsp butter (divided)
• 1 lb ground beef
• 1 tsp salt
• 1 onion (diced)
• 2 celery stalks (diced)
• 1 tsp dried basil (or Italian seasoning blend)
• 1 tsp dried parsley
• ¹⁄₄ cup flour
• 4 cup chicken broth (or a 32 oz. carton)
• 1 ¹⁄₂ cup milk
• 3-4 cup frozen, shredded potatoes
• 12 oz Velveeta (see notes)
• Pepper, to taste (I like a lot)

Instructions

1. In a heavy-bottom pot or stock pot, melt 1 tablespoon of butter, and brown and cook the ground beef. Season with salt and pepper along the way. Remove the cooked ground beef from the pot.

2. Melt 2 tablespoons of butter in the pot. Then add onion and celery, and sauté with a pinch of salt until translucent. Season with dried herbs.

3. Sprinkle flour onto onion and celery, and stir. Then, slowly add in chicken broth and milk. 

4. To the pot, add in frozen hashbrowns and add back in the beef, and increase heat slightly. Once the soup has become warmed through again, add in the Velveeta.

5. Cover the pot, and let Velveeta melt into the soup and stir periodically. Once melted fully, add the remaining butter and taste the soup. Add salt and pepper to taste, and serve!

Note

This recipe can be made in a crockpot too! Cook the ground beef, onion, and celery, and toss in flour. Then, add broth, milk, and Velveeta to a crockpot, and cook on high for 1-2 hours. Add the hashbrowns about 30 minutes before serving, to allow time for them to heat through. I think that should be enough time to allow things to heat up and melt down!

Keywords: soup, cheese, beef

1. […] I wrote this recipe for a Snack Series, featured on my Instagram page, in preparation for the 2021 NFL Super Bowl!…

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