This is a “trust me” recipe. You’re going to use both a large pot and a large frying pan and bounce back and forth between the two. At some points it may seem a little bland, and the meat might look a bit “meh” with the light seasoning. But trust me, the end result has a real cheeseburger flavor.
Cheeseburger Soup
Servings: 8
Ingredients
- 3 cups Chicken Broth
- 2 cups Milk
- 2 Large Russet Potatoes
- 3 Tbsp Butter
- 1 cup Shredded Carrots
- ½ cup Diced Celery
- 1 Large Yellow Onion (diced)
- 1 lb Ground Meat (your choice - I use chicken breast)
- 1 tsp Basil
- 1 tsp Parsley
- ½ tsp Salt
- ½ tsp Black Pepper
- 2 Tbsp All-Purpose Flour
- 16 oz Velveeta Cheese
- Bacon Bits optional - for topping
- Mini Crackers optional - for topping
Instructions
- Peel and dice the pototoes, set aside.
- Add chicken broth and milk to large pot and heat over medium-high heat.
- While waiting for the chicken broth and milk to start boiling: (in a large frying pan) add 2 Tbsp of butter, carrots, celery, and onion. Sauté over medium until everything is about halfway to tender (5-6 minutes).
- When chicken broth and milk start to boil, add the veggies from the frying pan and the potatoes. Bring back to a boil at medium-high heat, and cook for about 10-12 minutes, until potatoes are tender. (stirring occasionally)
- Back to the pan - add 1 Tbsp of butter and the meat. Cook until meat is done, then add the basil, parsley, salt, pepper, and flour. Cook until the flour has made a slight "coating" over the meat - about 5 minutes.
- Add the Velveeta in small pieces to the broth/milk/veggies pot. Then, add your meat. Let everything simmer on low until the cheese is fully melted.
- Serve with crackers or a grilled sandwich. Top with bacon bits to make it bacon cheeseburger soup!
If you're like me and use ground chicken, you will probably need to add ¼ cup of water to the meat before the spices and flour. If you used beef, you should be fine.