Side Pannel
Loaded Creamy Cheeseburger Soup
Loaded Creamy Cheeseburger Soup
- Recipe Submitted by maryjosh on 03/20/2020
Ingredients List
- 1 pound ground beef I use 90% lean
- salt and pepper to taste
- 6 slices bacon chopped
- 3/4 cup onion finely diced
- 3/4 cup carrots peeled, quartered and sliced
- 1/2 cup celery sliced
- 1 1/2 teaspoons dried parsley
- 1 teaspoon garlic minced
- 3 cups Russet potatoes peeled and cubed
- 3 cups low sodium chicken broth
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 1 1/2 cups milk I use whole milk or half and half
- 3 cups Velveeta cheese cut into small cubes
- toppings such as toasted hamburger bun cubes, diced tomatoes, diced pickles, cooked bacon and chopped parsley
Directions
Place a large pot over medium heat. Add the ground beef and cook, breaking up the meat with a spoon, for 5-6 minutes or until the beef is no longer pink. Season to taste with salt and pepper.
Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp. Set the cooked bacon aside.
Drain most of the bacon grease from the pot, leaving 1-2 teaspoons in the pot.
Add the onion, carrots and celery to the pot. Cook for 3-4 minutes or until vegetables are just softened. Add the dried parsley and garlic and cook for 30 more seconds.
Add the ground beef back to the pot, along with the potatoes and chicken broth. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
While the soup is simmering, melt the butter in a small pan. Whisk in the flour and cook for 1-2 minutes or until bubbly and thickened.
After the potatoes are tender, add the flour mixture to the soup and bring to a boil. Cook for 2 minutes, stirring occasionally.
Add the milk to the pot, then stir well to combine. Add the Velveeta cheese and reserved bacon to the soup. Cook for 3-4 minutes or until cheese has melted.
Serve the soup with assorted toppings such as hamburger bun croutons, tomatoes, pickles and more bacon.
Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp. Set the cooked bacon aside.
Drain most of the bacon grease from the pot, leaving 1-2 teaspoons in the pot.
Add the onion, carrots and celery to the pot. Cook for 3-4 minutes or until vegetables are just softened. Add the dried parsley and garlic and cook for 30 more seconds.
Add the ground beef back to the pot, along with the potatoes and chicken broth. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
While the soup is simmering, melt the butter in a small pan. Whisk in the flour and cook for 1-2 minutes or until bubbly and thickened.
After the potatoes are tender, add the flour mixture to the soup and bring to a boil. Cook for 2 minutes, stirring occasionally.
Add the milk to the pot, then stir well to combine. Add the Velveeta cheese and reserved bacon to the soup. Cook for 3-4 minutes or until cheese has melted.
Serve the soup with assorted toppings such as hamburger bun croutons, tomatoes, pickles and more bacon.
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