Description

A rich and hearty creamy cheeseburger soup featuring Velveeta cheese, tender potatoes, and savory ground beef. Perfect comfort food that’s quick and easy to make.

Ingredients

Scale

1 pound (450 g) ground beef (85% lean)
8 ounces (225 g) Velveeta cheese, cubed
3 medium russet potatoes, peeled and diced
1 medium yellow onion, diced
2 garlic cloves, minced
4 cups (950 ml) beef broth (low-sodium recommended)
1 cup (240 ml) whole milk (2% works too)
2 tablespoons (30 g) butter
2 tablespoons (16 g) all-purpose flour
1 tablespoon Worcestershire sauce
Salt and black pepper to taste
Optional toppings: chopped green onions, cooked bacon bits, shredded cheddar, crushed crackers

Instructions

Heat a large pot over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until no longer pink and nicely browned, about 6–8 minutes. Drain excess fat if needed.
Add butter to the pot with the beef. Once melted, toss in the diced onion and cook until translucent and soft, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant but not burnt.
Sprinkle the flour over the beef and onion mixture and stir well to coat everything. Cook the flour for about 1 minute to cook out the raw taste.
Slowly pour in the beef broth while stirring to avoid lumps. Add the diced potatoes and Worcestershire sauce. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes or until potatoes are tender.
Stir in the cubed Velveeta cheese and milk. Continue cooking over low heat, stirring often, until the cheese is melted and the soup is creamy and smooth, about 5 minutes. Avoid boiling now to prevent curdling.
Taste the soup and season with salt and pepper as needed. If the soup feels too thick, add a splash more milk or broth to reach your preferred consistency.
Ladle the soup into bowls and add your favorite toppings like chopped green onions or crispy bacon bits.

Notes

Do not rush cooking the potatoes; soft potatoes give the soup a homey feel. Stir frequently while melting Velveeta to prevent sticking or clumping. Use low heat after adding cheese to avoid graininess. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. For dairy-free, use almond milk and plant-based cheese alternatives.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (approximatel
Calories: 425
Sugar: 4
Sodium: 850
Fat: 28
Saturated Fat: 14
Carbohydrates: 20
Fiber: 2
Protein: 22

Keywords: cheeseburger soup, creamy soup, Velveeta soup, comfort food, ground beef soup, potato soup, easy soup recipe