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This blue ribbon burger soup packs all the juicy goodness of your favorite fast food into a steaming, comforting dish. The mix of juicy beef, garden-fresh veggies, and smooth, gooey cheese blend creates the ultimate cozy meal. Whenever I whip this up, folks quickly understand why it's grabbed so many top prizes at our local competition.
Heartwarming Comfort in Every Spoonful
The magic of this soup comes from turning a backyard grill classic into something totally different yet familiar. The velvety broth filled with veggies and meat has won over even the toughest food critics in my family. It's now the #1 recipe everyone begs for when the temperature drops outside.
Your Grocery List
- 1 pound lean ground beef: Go with 90/10 to keep great taste without swimming in fat.
- 1 medium onion: Cut it into tiny bits for a sweet foundation.
- 2 cups carrots: Grate them yourself for the nicest bite.
- 2 stalks celery: Chop into small cubes for easy eating.
- 1 tablespoon dried basil: Brings a lovely garden flavor.
- 1 tablespoon dried parsley: Adds nice looks and subtle taste.
- 4 tablespoons butter: Split between cooking veggies and making the thickener.
- 4 cups chicken broth: Grab the reduced salt kind to control flavor.
- 4 cups potatoes: Skinned and cut into same-size chunks.
- 1/4 cup flour: This makes our soup nice and thick.
- 2 cups Velveeta cheese: Diced small so it melts without lumps.
- 1 1/2 cups milk: Full-fat makes everything richer.
- 1/2 cup sour cream: Brings a zippy, creamy finish.
- Salt and pepper: Add to match your taste buds.
Simple Cooking Method
- Cook Your Meat First
- Cook ground beef in big soup pot on medium heat until crumbly and brown. Pour off fat and set meat aside in a dish.
- Soften Your Veggies
- In empty pot melt 1 tablespoon butter. Toss in onions carrots celery basil and parsley. Cook until everything gets soft around 10 minutes.
- Create Your Foundation
- Put beef back in pot add chicken broth and potatoes. Let it bubble then turn down heat cook 10-12 minutes until you can easily poke potatoes.
- Thicken It Up
- While waiting melt leftover butter in small saucepan mix in flour cook 3-5 minutes till it bubbles. Stir into your soup cook another 2 minutes to thicken everything up.
- Get Cheesy
- Drop in Velveeta milk salt and pepper. Keep stirring till cheese disappears completely. Turn off heat mix in sour cream right before you serve it up.
Helpful Cooking Pointers
Don't skimp on beef quality or you'll end up with greasy soup. Russets work best since they don't fall apart when boiled. Velveeta makes the smoothest result but regular shredded cheddar works in a pinch. Want it extra rich? Try swapping cream cheese for the sour cream.
Tasty Variations
Try ground turkey or spicy sausage instead of beef. Toss in some mushrooms or colorful peppers for extra nutrients. Want more kick? Use pepper jack or add a pinch of chili flakes. Switch between beef, chicken or veggie broth depending what you're craving.
Perfect Toppings
Sprinkle each bowl with crunchy bacon bits, fresh green onions or chopped pickles. Add some toasted bread chunks or crushed chips for extra crunch. These little extras make each serving pop and really highlight those classic burger flavors everyone loves.
Keeping Leftovers Fresh
Store any extra soup in sealed containers in your fridge for up to 4 days. When warming it up, add a bit of broth if it's gotten too thick. Want to freeze it? Leave out the potatoes since they turn mushy later. Your frozen soup will stay tasty for about a month if you squeeze out air from storage bags.
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Frequently Asked Questions
- → Why mix flour with butter separately?
This makes a roux, which thickens your soup without clumps. Pre-cooking it takes away the raw flour taste for a smooth finish.
- → Can regular cheddar replace Velveeta?
You can use plain cheddar, but Velveeta melts better. With cheddar, go slow and keep the heat low to avoid gritty soup.
- → Why is sour cream added at the end?
If you stir it in earlier, it might curdle. Adding it last keeps the texture smooth and helps lower the soup's serving temperature.
- → Is it okay to make it in advance?
Sure, but reheat it gently to keep the cheese smooth. Add some milk during reheating if it feels thick.
- → What's the reason for draining the beef but keeping the pan?
You pour off extra grease, but the brown bits stay in the pan. Those add great flavor when you cook the veggies.
Conclusion
Turn a cheeseburger into a warm, creamy soup packed with beefy flavor, soft veggies, and cheesy goodness. It's perfect for comfort food fans.