1-First Step: Prepare Your Ingredients Start by gathering all your ingredients in one place for a smooth cooking process this is your mise en place. Brown 1 pound ground beef in a 3-quart saucepan over medium heat for about 5-7 minutes until it’s no longer pink. For a leaner version, use ground turkey here, which reduces fat while keeping the protein high. Once done, drain the excess grease and set it aside; this helps adapt for low-calorie diets by cutting calories from fat.

2-Second Step: Sauté the Vegetables In the same saucepan, melt 1 tablespoon of butter over medium heat and add 3/4 cup chopped onion, 3/4 cup shredded carrots, 1 teaspoon dried parsley flakes, 1 teaspoon dried basil, and 3/4 cup diced celery. Sauté for 5 minutes until they’re tender and fragrant, stirring occasionally. If you’re making a vegan version, swap the butter for olive oil to keep it plant-based, and this step ensures your cheeseburger soup has that fresh, veggie-packed base.

3-Third Step: Build the Soup Base Add 3 cups chicken broth, 4 cups peeled and diced potatoes, and the cooked ground beef back into the saucepan. Bring everything to a boil over high heat, then reduce to low, cover, and simmer for 10-12 minutes until the potatoes are tender. For gluten-free adaptations, double-check your broth is gluten-free; this is where the heart of the cheese soup really starts to shine with its savory beef flavors.

4-Fourth Step: Make the Roux In a small skillet, melt the remaining 3 tablespoons butter over medium heat and stir in 1/4 cup all-purpose flour. Cook and stir for 3-5 minutes until it bubbles and forms a roux, which thickens the soup beautifully. For gluten-free options, use a gluten-free flour blend here to avoid any issues, ensuring your cheeseburger soup remains creamy and delicious without altering the recipe’s core.

5-Fifth Step: Combine and Cook Stir the roux into the soup mixture and bring it back to a boil, cooking and stirring for 2 minutes to thicken. Then, reduce heat to low and add 2 cups processed cheese or shredded cheddar cheese, 1 1/2 cups milk, 3/4 teaspoon salt, and 1/4 to 1/2 teaspoon pepper. For low-calorie versions, use low-fat milk and reduced-fat cheese to keep it light yet flavorful, letting the cheese melt smoothly into this beef soup classic.

6-Final Step: Finish and Serve Remove the soup from heat and stir in 1/4 cup sour cream for that final creamy touch remember, always add it off the heat to prevent curdling, especially if you’re substituting with cream cheese for extra richness. For vegan adaptations, use a plant-based sour cream alternative. Serve hot, and if you want, top with optional bun croutons for a fun twist on your cheeseburger soup!