Looking for a well-done soup? Well then, we’ve got the perfect solution for you. What you want is what you get with this super-sized, everything-but-the-bun favorite called Double Cheeseburger Soup! The American classic is remade with this mac-daddy of a doubly cheesy twist on potato soup. No chicken nuggets needed here because it’s always a good time for the great taste of the Double Cheeseburger Soup. This spoon-worthy combo of a creation will save a quarter of your time and will transform your dinnertime into a drive-thru success! You sure deserve a break today or tomorrow, so make your next meal a happy one by whipping up this golden condiment of a lunch or dinnertime value meal. You will definitely be lovin’ it!

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Ingredients

  • 1/2 pound ground beef
  • 4 tablespoons butter, divided
  • 3/4 cup onion, chopped
  • 3/4 cup carrots, shredded
  • 3/4 cup celery, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 3/4 pounds potatoes, peeled and cubed
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2-4 cups Velveeta®, shredded
  • 1 1/2 cups whole milk
  • 3/4 teaspoon salt
  • pepper, to taste
  • 1/4 cup sour cream
  • onion rings, optional, to taste
  • green onions, optional, to taste, thinly sliced

Directions

Step 1 –In a large saucepan over medium heat, cook the beef, while crumbling, until it is no longer pink, about 6-8 minutes. Set aside.

Step 2 –In the same saucepan, melt 1 tablespoon of the butter over medium heat.

Step 3 –Add the onion, the carrots, the celery, the basil, and the parsley to the butter and sauté until the vegetables are tender, about 10 minutes.

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Step 4 –Add the potatoes, the cooked ground beef, and the broth to the veggie mixture and bring it to a boil.

Step 5 –Reduce the heat and simmer the soup mixture, covered, until the potatoes are tender, about 10-12 minutes.

Step 6 –In a small skillet, melt the remaining butter.

Step 7 –Add the flour to the butter and cook, while stirring, until it is bubbly, about 3-5 minutes.

Step 8 –Add the flour mixture to the soup, bring it to a boil, and cook, while stirring, for 2 minutes.

Step 9 –Reduce the heat to low and stir in the Velveeta®, the milk, the salt, and the pepper and cook until the cheese melts.

Step 10 –Transfer the soup from the heat and mix in the sour cream.

Step 11 –Serve the soup in bowls, garnished with the onion rings and the green onions.