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