This rich and hearty cheeseburger soup delivers all the flavors of a classic burger in a warm, comforting bowl.
Savory ground beef, tender vegetables, and creamy melted cheese come together for a satisfying meal that’s perfect for busy weeknights or chilly evenings.
Using frozen hash brown potatoes keeps prep simple while adding body and texture to the soup.
Finished with a touch of sour cream for extra creaminess, this easy dinner is filling, family-friendly, and ready to serve in under an hour.
Ingredients
- 1 pound lean ground beef
- 1 onion, finely chopped
- 2 carrots, shredded
- 1 celery stalk, diced
- 1 teaspoon dried basil
- 2 tablespoons dried parsley
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 3 cups frozen hash brown potatoes
- 1/4 cup all-purpose flour
- 8 ounces processed cheese, cubed
- 1 1/2 cups milk
- Salt and pepper, to taste
- 1/4 cup sour cream
Directions
- Place a 3-quart saucepan over medium-high heat. Add the ground beef and cook, breaking it apart as it browns, until fully cooked and crumbly, about 5 to 7 minutes. Transfer the beef to a plate and set aside.
- In the same saucepan, melt 1 tablespoon of the butter. Add the onion, carrots, celery, basil, and parsley. Cook, stirring occasionally, until the vegetables are tender, about 3 to 5 minutes.
- Stir in the chicken broth, hash brown potatoes, and cooked beef. Bring the mixture to a boil, then reduce the heat. Cover and simmer until the potatoes are tender, about 5 to 10 minutes.
- In a separate small skillet, melt the remaining 3 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, until smooth and lightly bubbling, about 1 minute. Stir this mixture into the soup and cook for 2 minutes to thicken.
- Reduce the heat to low. Add the cubed cheese, milk, salt, and pepper. Stir until the cheese is fully melted and the soup is smooth and creamy.
- Remove from heat and stir in the sour cream until well combined. Serve hot.