• Prepare the Potatoes
  Peel and cube about 8 potatoes. Place them in a large pot, cover with water, and boil until almost tender but not completely cooked. Drain and set aside.

• Brown the Meat
  Add the ground beef and country sausage to a large soup pot or Dutch oven. Season with the salt, black pepper, basil, and parsley. Cook over medium heat, breaking the meat into bite-sized crumbles, until completely browned and cooked through. Drain any excess grease, transfer the meat to a bowl, and set aside.

• Sauté the Vegetables
  In the same pot, melt the butter over medium heat. Add the onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften but are not completely tender.

• Add the Broth, Meat & Potatoes
  Return the cooked beef and sausage to the pot. Add the broth and partially cooked potatoes. Bring to a gentle boil, then reduce the heat and simmer until the potatoes and vegetables are completely tender.

• Make It Creamy & Cheesy
  Reduce the heat to low and stir in the milk. Add the Velveeta a little at a time, stirring until completely melted and smooth. Stir in the sour cream until fully incorporated. Keep the heat low and avoid boiling the soup after adding the dairy.

• Thicken the Soup
  Whisk the cornstarch and water together in a small bowl until smooth. Slowly pour the slurry into the soup while stirring. Continue cooking over low heat, stirring frequently, until the soup is thick, rich, and creamy.

• Garnish & Serve
  Ladle the Cheeseburger Soup into bowls. If desired, top with crumbled bacon, shredded cheddar cheese, chopped parsley, or green onions. Serve warm.

RECIPE TIPS​​

• Cut the potatoes into similar-size pieces so they finish cooking at the same time. Keep them slightly firm during the first boil—they’ll finish cooking in the soup and soak up all that beefy, cheesy flavor without turning to mush. For an extra-loaded bacon cheeseburger soup, don't be shy with the crispy bacon on top!