This creamy cheeseburger soup is full of hearty chunks of vegetables and beef with a slight kick of pepper jack cheese. Super comforting for the cold weather months!

Cheeseburger Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 8 Servings

Ingredients

  • 1 lb ground beef
  • 3 Tbsp butter
  • 1/2 red onion, chopped
  • 4 small carrots, peeled & diced
  • 3 ribs celery, diced
  • 1 tsp dried basil
  • 1 tsp dried parsley flakes
  • 3/4 tsp kosher salt
  • 1/2 tsp pepper
  • 1/4 cup all-purpose flour
  • 3 cups beef broth (or Au Jus)
  • 1 1/2 cups milk
  • 4 medium red potatoes, small diced (peeled or not, whichever is preferred)
  • 8 oz pepper jack cheese, shredded
  • 1/4 cup sour cream

Instructions

  1. In a large stock pot, brown beef; drain fat and set aside.
  2. In the same pot, melt 3 Tbsp of butter and saute onion, carrots, celery, basil, parsley, salt and pepper. Cook about 7 to 10 minutes or until vegetables are tender.
  3. Add flour to soak up the butter & form a roux with the vegetables. Cook 1 to 2 minutes; until nutty and fragrant.
  4. Add beef broth, milk, potatoes and browned beef; bring to a boil. Reduce heat. Cover and simmer for 10 to 12 minutes or until potatoes are tender. It will thicken up as it simmers.
  5. Remove soup from heat. Add cheese and sour cream. Stir until everything is melted & blended well. Serve hot.

Recipe Notes

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