Total TimePrep: 45 min. Cook: 10 min.
Makes8 servings (2 quarts)
- 1/2 pound ground beef
- 4 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 2 to 4 cups shredded Velveeta
- 1-1/2 cups whole milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
- In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
Test Kitchen tips
Nutrition Facts1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.
Mar 24, 2020
I've made this soup twice in the past 10 days! My family loves it. I added more meat for our liking. I used about 1.25 lbs of (very lean) ground beef. I increased the broth to 4 cups, the milk to 2 cups and used half a large (I think a 2 lb brick) container of Velveeta. Hubby suggested adding some bacon which sounds fabulous.
Mar 22, 2020
Excited to make this, is there an alternative to Velveeta?
Mar 11, 2020
I made this soup for dinner tonight and am very pleased at how it turned out! I followed the recipe ingredients exactly except I didn’t thicken the soup with the flour mixture. I didn’t use it because then my gluten free son in law can also eat it. It was still a very nice consistency. I also used half velveeta cheese and half Cooper sharp just because I already had some to use up. I also doubled the meat. It is delicious!
Feb 14, 2020
This recipe is popular for very valid reasons. I doubled it and fed my family of 5, ages 55 to 12, some of them VERY picky eaters, and EVERYONE loved it. Even the leftovers were consumed. It is simple to make. The ingredients are readily available. I have to admit it isn't the healthiest dish I make. But every once in awhile, for us, consuming things like this in moderation is the key. For my family this fits the comfort food category.
Feb 13, 2020
I enjoy learning from other people who really can cook, unlike me, just following recipes. I have learned a lot from people who find a recipe and alter it before even trying it. I have tried to do that here. I substituted chicken for the beef, margarine for the butter, used a no-salt version of chicken broth, cornstarch for the flour, tofu for the Velveeta, skim milk instead of whole, did not add any salt, and used cultured buttermilk instead of sour cream. My family has decided that I can have it all to myself. It's their loss. Thank you for this recipe.
Feb 13, 2020
I made this tonight! I did change it up a little bit though! I omitted the carrots, and the roux used to thicken the soup. When a soup has lots of cheese like this one does a roux to thicken things isnt really necessary in my opinion. I added a little bit of dill weed as well, which gave it a little kick. My boyfriend had picked out a hickory smoked bourbon gouda that he decided he wasnt a fan of after I already sliced some for his lunch, so I threw that in there too! We're definitely going to be making it again :)
Feb 12, 2020
Really enjoyed making this. I followed the recipe exactly as is and we are very happy with how well it turned out. We will be making this again . thank you for sharing your recipe.
Feb 11, 2020
I've made this twice now. The first time according to recipe but used real WI cheese. Don't do celery because my daughter doesn't like it. The second time, I added more hamburger, a bit of minced garlic and a lot more grated sharp cheddar. We love it!
Feb 11, 2020
I have made a version of this for years. It is a family favorite and I have served it to company and the also loved it. It's a fast and easy recipe to make and I always make e.ougj for leftovers
Feb 7, 2020
LOVE IT!! Pretty much followed the directions except I used the white queso Velveeta instead of the regular. My husband went back for 3rds! My daughter (who hates cheeseburgers) loved it and said that she wants it again and again. I'm from Wisconsin as well so this super cheesy soup is right up my ally! Thanks so much for sharing it with us Shawhan!