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Indulge in the comforting warmth of a hearty bowl of Cheesy Beef and Vegetable Soup, a delightful concoction blending tender ground beef, vibrant vegetables, and velvety cheese. This soul-soothing recipe brings together a symphony of flavors and textures, perfect for warming up chilly evenings or satisfying hungry appetites. Slow-cooked to perfection in a creamy broth infused with aromatic herbs and spices, this soup promises to elevate your dining experience with every spoonful. Whether enjoyed as a satisfying main course or a comforting appetizer, this Cheesy Beef and Vegetable Soup is sure to become a beloved favorite at your table.


  • 1 pound of lean ground beef
  • 1 (16 oz.) package of Velveeta, cubed
  • 1 yellow onion, finely chopped
  • 1 cup of finely chopped carrots
  • 1/2 cup of finely chopped celery
  • 4 small potatoes, peeled and diced
  • 3 cups of low-sodium chicken broth
  • 2 cups of whole milk
  • 1/4 cup of all-purpose flour
  • 1/4 cup (1/2 stick) of unsalted butter
  • 1 teaspoon of garlic powder
  • 1 teaspoon of dried basil
  • 1 teaspoon of dried parsley
  • Kosher salt and freshly ground pepper, to taste
  • Bacon bits
  • Grated cheddar cheese


  1. In a large pan or skillet over medium-high heat, cook the ground beef until it browns, breaking it up as it cooks. Season generously with salt, pepper, and garlic powder.
  2. Drain the fat from the skillet and wipe it with a paper towel. Melt the butter in the skillet, then whisk in the flour to make a roux. Cook the roux for 2-3 minutes until golden brown, then gradually whisk in the whole milk. Season with salt and pepper, then remove from heat and refrigerate until ready to use.
  3. Place the cooked ground beef, onion, carrot, celery, and potatoes in a slow cooker. Pour in the chicken broth and season with basil and parsley. Cover and cook on high for 3-4 hours, or until the potatoes are tender.
  4. Stir in the refrigerated roux mixture, then add the cubed Velveeta. Cover again and cook for an additional 30 minutes, or until the cheese is melted and the soup is thick and smooth.
  5. Serve hot, topped with grated cheddar cheese and bacon bits. Enjoy your delicious cheesy beef soup!

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