Essential Ingredients for Cheeseburger Soup with Velveeta

Gathering your ingredients is the first step to creating this delightful soup. Here’s a closer look at what you’ll need and some helpful tips for each:

• Ground beef: The cornerstone of our “cheeseburger” flavor. For the best balance of flavor and economy, consider using 75-80% lean ground beef. While it may render more fat, the flavor is richer, and you can easily drain off excess grease. A fantastic time-saving trick is to keep bulk-cooked ground beef in your freezer. When you find it on sale, buy several pounds, cook it all at once, drain, and freeze in meal-sized portions. This speeds up preparations for numerous soups, casseroles, and skillet meals. You can also substitute ground turkey, ground chicken, or ground venison for a lighter option.
• Onion: A fundamental aromatic that provides depth and a touch of sweetness. Chop it finely so it blends seamlessly into the soup’s texture.
• Carrots: Adding natural sweetness and a vibrant color. Save precious prep time by opting for pre-shredded carrots from your grocery store.
• Celery: Completes the classic mirepoix (onion, carrot, celery) base, adding a subtle peppery note and aromatic complexity.
• Vegetable oil or butter: Used for sautéing the vegetables. Butter will impart a richer flavor, while oil is a neutral choice.
• Chicken broth or stock: The liquid base for our soup. While canned or boxed chicken broth works perfectly well, for a truly rich and flavorful stock, consider making your own. If you’ve recently roasted a chicken or used a rotisserie chicken, cover the carcass and skin with water in a slow cooker and simmer for several hours. Strain the liquid, and you’ll have a wonderfully savory stock that can be stored in the refrigerator for up to 4 days or frozen for later use.
• Potatoes: These provide a hearty texture and absorb the delicious flavors of the soup. Yukon Gold potatoes are an excellent choice as their thin, light skin doesn’t require peeling, saving you time. For even greater time efficiency, especially for a freezer-friendly batch, use frozen diced hash browns; simply thaw them slightly on the counter while prepping other ingredients before adding.
• Flour: This acts as a thickening agent, creating a roux with the oil and sautéed vegetables to give the soup a desirable body and smooth consistency.
• Velveeta cheese: The secret to the soup’s signature creamy texture and tangy, mild cheeseburger flavor. Velveeta melts incredibly smoothly, ensuring a luxurious mouthfeel. While shredded cheddar cheese can be substituted, be aware that it may not achieve the same level of creaminess and might require a bit more effort to melt without clumping.
• Milk: Adds to the creaminess and richness of the soup. Whole milk is recommended for the best flavor and texture, but 2% milk can also be used.
• Dried basil: A key herb that complements the beef and cheese flavors, adding an aromatic touch.
• Sour cream: Stirred in at the very end, it adds a final touch of tanginess and luscious creaminess, balancing the richness of the cheese.
• Salt and pepper: Essential for seasoning and bringing out all the flavors. Adjust to your personal preference.
• Garnishes (not pictured): Fresh basil, chopped parsley, or sliced green onions add a burst of fresh flavor and appealing color when serving. These are optional but highly recommended.

For precise quantities, please refer to the comprehensive recipe card below.

Crafting Your Delicious Cheeseburger Soup with Velveeta

Follow these simple steps to create a truly irresistible batch of creamy cheeseburger soup:

1. Brown the Beef: Start by browning your ground beef in a large, sturdy soup pot or Dutch oven over medium-high heat. Break the meat into small, even crumbles as it cooks. Once it’s completely browned and no pink remains, carefully drain any accumulated excess grease. For an even lighter soup, you can rinse the browned beef with hot water in a colander before returning it to the pot. Set the beef aside.
2. Sauté the Aromatics: Using the same pot (you may add a little more oil or butter if needed), reduce the heat to medium. Add the chopped onion, shredded carrots, diced celery, and dried basil. Sauté these vegetables, stirring occasionally, until they become tender and fragrant, about 5-7 minutes. This step builds the foundational flavor of your soup.
3. Thicken the Base: Sprinkle the flour over the softened vegetables in the pot. Stir well, cooking for about 1 minute to cook out the raw flour taste. This creates a roux that will thicken the soup.
4. Combine & Simmer: Gradually pour in the chicken broth, stirring constantly to ensure the flour dissolves completely and no lumps form. Add the diced potatoes and the browned ground beef back into the pot. Stir everything until well combined.
5. Cook Until Tender: Bring the soup to a gentle simmer. Cover the pot, reduce the heat to low, and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
6. Melt the Cheese: Once the potatoes are tender, add the cubed Velveeta cheese, milk, and season with salt and pepper to taste. Continue to cook over low heat, stirring regularly and gently, until the Velveeta cheese is completely melted and the soup is smooth and creamy. Be careful not to boil the soup at this stage to prevent the cheese from separating.
7. Finish with Sour Cream: Turn off the heat. Stir in the sour cream until it is fully blended into the soup. This adds a lovely tangy finish and extra richness.
8. Serve & Garnish: Ladle the hot soup into bowls. For an appealing presentation and an extra layer of freshness, garnish each serving with a sprinkle of fresh sliced basil, chopped parsley, or green onions if desired. Serve immediately and enjoy!

Smart Time-Saving Hacks for Speedy Cheeseburger Soup

Making delicious meals doesn’t always have to take a long time. Here are some fantastic tips to cut down on prep and cook time for your Velveeta Cheeseburger Soup:

• **Batch Cook Ground Beef:** This is arguably the biggest time-saver for any recipe using ground meat. When ground beef is on sale, buy several pounds. Cook it all at once, drain the fat thoroughly, and then portion it into freezer-safe bags or containers (e.g., 1-pound portions). Flatten the bags for quicker thawing and easier storage. Having pre-cooked ground beef on hand means you skip the browning and draining step entirely when you’re ready to make soup, casseroles, or skillet meals. It’s a double win: saving time and money!
• **Embrace Frozen Hash Browns:** Instead of peeling, chopping, and dicing fresh potatoes, reach for a bag of frozen diced hash browns. They are already cut to size and will cook up just as tender in your soup. For best results, let them thaw slightly on the counter while you prep other ingredients; then, they can be added directly to the pot. This simple swap significantly reduces both prep and simmering time.
• **Pre-Cut Vegetables:** Don’t hesitate to use pre-chopped onions, pre-shredded carrots, or pre-diced celery from the grocery store’s produce section. While slightly more expensive, they are a lifesaver on busy nights.
• **High-Quality Broth:** While homemade broth is wonderful, a good quality store-bought chicken broth or stock can still provide excellent flavor without the extra time commitment.
• **Mise en Place:** Before you even turn on the stove, gather all your ingredients and do all your chopping and measuring. This technique, called “mise en place,” ensures a smooth cooking process and prevents you from scrambling for ingredients mid-recipe.

Exciting Cheeseburger Soup Variations to Try

One of the joys of cooking is the ability to customize a recipe to your liking. Here are some creative ways to change up the flavor and texture of your Velveeta Cheeseburger Soup:

• **Spicy Kick:** For those who love a bit of heat, introduce a spicy element. Stir in a can of drained diced green chilis along with the broth, or for a real crunch and fiery punch, top each bowl with crispy fried jalapeños (my personal favorite!). Swapping out some of the Velveeta for Pepper Jack cheese can also add a delightful warmth.
• **Silky Smooth Texture:** If you prefer a soup with a creamier, more uniform consistency, you can achieve this easily. Hold off on adding the ground beef until the very end. Once the potatoes are tender, use an immersion blender (or carefully transfer to a regular blender in batches) to blend all the vegetables and broth until smooth. Return the soup to the pot, then add the ground beef and Velveeta cheese. Continue with the recipe, melting the cheese and heating the beef through before stirring in the sour cream.
• **Crunchy Toppings:** Add an element of contrasting texture by offering crunchy toppings. Crispy fried onions (like those used for green bean casserole), crushed potato chips, or homemade croutons provide a satisfying bite that complements the creamy soup.
• **Bacon Bits:** What’s a cheeseburger without bacon? Stir in some cooked, crumbled bacon bits at the end, or sprinkle them on top as a garnish.
• **Pickle Power:** For an authentic cheeseburger taste, consider adding a dash of pickle juice (about 1-2 tablespoons) at the end, or even some finely diced pickles as a garnish. It adds a surprising and delicious tang.
• **Loaded Soup:** Transform your soup into a “loaded” version by stirring in some cooked macaroni or rice, or topping with extra shredded cheese and chives.

Can I freeze Cheeseburger Soup with Velveeta?

Is Cheeseburger Soup with Velveeta gluten-free?

How do I store the leftovers?