Cheeseburger Soup with Velveeta
This comforting and rich cheeseburger soup captures the essence of a classic tavern burger in a creamy, spoonable format. Combining savory ground beef, sharp aromatics, and the smooth, decadent melting power of Velveeta, this one-pot wonder is a perfect weeknight meal. With a tangy kick from diced tomatoes and green chiles, it delivers a deeply satisfying, velvety texture that keeps families coming back for more. It is beginner-friendly, incredibly efficient, and tastes even better as leftovers the next day.
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
1 pound ground beef (85 percent lean)
1 medium yellow onion, finely chopped
2 cloves garlic, minced
20 ounces mild Rotel diced tomatoes with green chiles
16 ounces Velveeta cheese, cubed
3 cups beef broth (halal certified)
2 cups potatoes, peeled and cubed
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Brown the ground beef in a large pot or Dutch oven over medium-high heat until fully cooked. Drain excess fat.
Add the onion and garlic to the pot and sauté until translucent and fragrant.
Stir in the beef broth, potatoes, and the undrained can of diced tomatoes with green chiles.
Bring the mixture to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Reduce heat further and stir in the cubed Velveeta cheese until completely melted and the soup is smooth.
Season with salt and pepper to taste and serve warm.
Notes
For a heartier soup, consider adding shredded carrots or celery during the saute stage. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of beef broth if the consistency becomes too thick.
Find it online: https://cookingwithramsay.com/cheeseburger-soup-with-velveeta/