There are many versions of the indulgent Cheese Burger Soup, but this is our favourite. Its hearty, loaded with ground beef, and veggies, and creamy with the addition of our Grass Fed Heritage Milk. We use a combination of cheddar and Velveeta cheese to get the taste just right.
Make sure to add all the toppings. We love to add a dollop of Heritage Natural Yogurt or Sour Cream and Chives. But we have also added bacon bits and extra cheddar. SO good!
We love to make a double batch and drop some off with a friend! Make their day!
Mini potatoes, chopped (sub small diced russet)
Chicken or beef broth
All purpose flour
Donia Farms 3.25% Grass Fed Milk
Velveeta cheese, cubed
Cheddar cheese, shredded
Salt, to taste
In a large soup pot, brown the ground beef. Drain and set beef aside in a separate bowl.
In the pot you used for the beef, melt 2 Tbsp of butter and sauté the onion for 5 minutes or until tender. Add the carrots, celery, garlic, basil, parsley and Italian seasoning and sauté until veggies are just tender.
Add in the chicken broth and potatoes, then bring the soup to a boil. Reduce heat to a low boil and and cook until potatoes are cooked.
Meanwhile, melt 4 tbsp of butter in a small skillet on low/medium heat. Then, whisk in 1/4 cup of flour to the butter. Take out 1 cup of the broth from the soup bowl and slowly add it to the flour mixture, whisking well after each addition. Once smooth, add the mixture back to the soup to help thicken.
**this step is optional but makes for an extra creamy and thick soup**
In the skillet you used for the flour mixture, add the cheese, milk and pepper. Stir frequently until cheese is fully melted, then add it to your soup.
Bring soup back to a boil and then reduce heat to a simmer until ready to serve!