Stovetop Cheeseburger Soup with Velveeta
Comfort your loved ones with a heart-warming dish like this Stovetop Cheeseburger Soup with Velveeta. It's perfect not only when you are craving something comforting, but also when you are craving the juiciness of a cheeseburger! It's like a deconstructed cheeseburger, cheesy, yet warm and extra creamy! A family favorite that can be ready in just half an hour! Made with hearty ground beef, melty cheese, carrots, and potatoes.
Servings: 6
Ingredients
- 1 pound lean ground beef
- 3 tablespoons unsalted butter
- ½ cup onion, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 4 cups russet potatoes, cubed
- 4 cups chicken broth
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- ½ cup heavy cream
- 3 tablespoons cornstarch
- 2 teaspoons Dijon mustard
- 8 ounces Velveeta
- 4 ounces cream cheese
- 1 cup sharp cheddar, plus extra for garnish
Instructions
- Heat a large pot or Dutch oven over medium heat.
- Brown the ground beef and use a spatula to break the meat into small pieces. Once cooked through drain the fat from the meat and transfer to a bowl.
- In the same pot add the butter, onion, carrots, celery and potatoes and saute for 5 minutes.
- Next add the chicken broth, seasoning and Dijon mustard. Stir and bring pot to boil. Reduce to a simmer and cover. Cook for 10 minutes or until potatoes are fork tender. Check the potatoes every few minutes because you do not want them to over cook and be mushy.
- Mix the heavy cream and cornstarch together to make a slurry to thicken the soup. It is important to dissolve the cornstarch in the cold cream before pouring it into the soup.
- When the potatoes are tender remove the pot from heat and add the cream slurry, Velveeta, cream cheese and cheddar cheese. Stir well until the residual heat melts all of the cheese.
- Serve immediately with fresh parsley and extra cheddar for garnish.