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Kid-Friendly Creamy Cheeseburger Soup with Velveeta and Potatoes

Creamy cheeseburger soup with Velveeta is made in a Dutch oven with browned ground beef, tender potatoes, and vegetables. Velveeta melts into the broth for a smooth, cheesy finish without letting the soup boil.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 503
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 0.25 cup all-purpose flour
  • 4 cups low-sodium beef broth
  • 1.5 lb potatoes Yukon Gold, scrubbed and cut into 1/2-inch cubes
  • 1 tbsp Worcestershire sauce
  • 2 cups whole milk
  • 8 oz Velveeta cut into cubes

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. In a 5-quart Dutch oven over medium-high heat, cook the ground beef with the salt and pepper, breaking it into small pieces, for 6 to 8 minutes, until browned and it reaches 160°F.
  2. Transfer the beef to a bowl with a slotted spoon.
  3. Add the butter, onion, carrots, and celery to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften.
  4. Add the garlic and cook for 30 seconds.
  5. Stir in the flour and cook for 1 minute.
  6. Gradually whisk in the beef broth until smooth, then stir in the potatoes and Worcestershire sauce.
  7. Bring the soup to a gentle boil.
  8. Reduce the heat and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the potatoes are fork-tender.
  9. Stir in the cooked beef, milk, and Velveeta.
  10. Cook over low heat for 3 to 5 minutes, stirring often, until the cheese is melted and the soup is steaming, without letting it boil.

Notes

For a smooth finish, add the milk and Velveeta over low heat and do not let the soup boil. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the potatoes and cheese may change texture. For a gluten-free version, use a cup-for-cup gluten-free flour blend.