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Copycat Cheeseburger Soup, inspired by a nostalgic road trip, offers comforting flavors for easy travel meals.
Preparing for a road trip with my oldest friend, Alex, led to the creation of my Copycat Cheeseburger Soup. On a brisk autumn morning, we decided to drive across the state to relive some college memories. I needed something hearty, comforting, and easy to carry along. The familiar scent of sautéing onions and carrots mingled with basil and parsley felt like a warm embrace, bringing an instant sense of nostalgia. I always keep ground beef in the freezer, knowing a quick dinner is just around the corner. As the soup simmered, with the potatoes absorbing all those savory flavors, I realized how important a pinch of dried basil can be. It transforms the mundane into something magical.
The secret lies in the buttery roux, which gives this soup its thick, luscious texture. Melting that processed cheese slowly over low heat ensures it integrates perfectly. A touch of sour cream at the end adds that extra layer of richness, making you want to curl up with a bowl. On that road trip, this soup fueled our laughter and stories. Served with warm onion rings and a sprinkle of green onions on top, this dish becomes the ultimate comfort food, turned travel companion. Pro tip: let those potatoes cook just right before adding the milk and cheese, ensuring every bite is soft without losing form.
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 cubed and peeled
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 2-4 cups processed cheese shredded
- 1 1/2 cups whole milk
- 3/4 teaspoon salt
- 1/4-1/2 teaspoon pepper
- 1/4 cup sour cream
- onion rings optional, to taste, warm, for serving
- green onions optional, to taste, thinly sliced, for serving
Directions
- In large saucepan over medium heat, cook the beef, while crumbling it, until it is no longer pink, about 5-7 minutes.
- Drain the excess grease and transfer the beef to a plate.
- In the same saucepan, melt 1 tablespoon of the butter.
- Add the onion, the carrots, the celery, the basil, and the parsley to the butter and sauté until they are tender, about 10 minutes.
- Add the potatoes, the cooked beef, and the broth to the veggies and bring the mixture to a boil.
- Reduce the heat and simmer the soup, covered, until the potatoes are tender, about 10-12 minutes.
- While the soup is simmering, in a small skillet, melt the remaining butter.
- Add the flour to the butter and cook, while stirring, until it is bubbly, about 3-5 minutes.
- Add the flour mixture to the soup, bring it to a boil, and cook, while stirring, for 2 minutes.
- Reduce the heat to low and stir the cheese, the milk, the salt, and the pepper into the soup, cooking until the cheese melts.
- Transfer the soup from the heat and stir in the sour cream.
- Serve the soup garnished with the onion rings and the green onions.
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