30 Steps to Foolproof Creamy Cheeseburger Soup

Set out all the ingredients before you start cooking, since this soup moves quickly once it's on the heat. Dice the onion, grate the carrot and finely chop the celery so the vegetable trio is roughly the same size for even cooking. Peel and cube the potatoes into 1cm (1/2 inch) pieces and leave them in a bowl of cold water so they don't brown. Cube the Velveeta into 2cm chunks so it melts quickly later.

Heat a large heavy-based pot or Dutch oven over medium-high heat with no added oil, since the beef renders its own fat. Add the 450 g (1 lb) minced beef and break it up with a wooden spoon, cooking for 6-8 minutes until no pink remains and it reaches an internal temperature of at least 71°C (160°F). Season lightly with a pinch of salt and pepper as it browns.

Tip the browned beef into a sieve set over a bowl, or spoon off the excess fat directly in the pot, leaving only a thin coating behind. Transfer the beef to a plate and set it aside. Wipe out any large pockets of grease with a paper towel, but don't scrub the pot clean, since the browned bits left behind add flavour to the base.

Return the pot to medium heat and add the 45 g (3 tbsp) butter. Swirl it around as it melts, about 1 minute, until it's foaming but not browning. This forms the fat base for softening the vegetables.

Add the 110 g (3/4 cup) chopped onion to the melted butter. Cook, stirring occasionally, for 3-4 minutes until it turns translucent and smells sweet rather than sharp. Keep the heat at medium so it softens without browning.

Stir in the 90 g (3/4 cup) grated carrot and 90 g (3/4 cup) chopped celery. Cook for 4-5 minutes, stirring occasionally, until the celery turns translucent at the edges and the vegetables have visibly shrunk in volume.

Add the 2 cloves (2 tsp) minced garlic along with the 2 tsp dried basil and 2 tsp dried parsley. Stir constantly for 30-60 seconds until the garlic is fragrant but not coloured, since it burns quickly and turns bitter if left too long.

Sprinkle the 30 g (1/4 cup) plain flour evenly over the softened vegetables. Stir well to coat everything and cook for 1-2 minutes, stirring constantly, until the raw flour smell disappears and the mixture looks like a thick paste. This step is what thickens the soup later, so don't skip it.

Pour in about 240 ml (1 cup) of the chicken stock first, whisking briskly to smooth out any flour lumps and scrape up the browned bits from the base of the pot. Keep whisking until the mixture is smooth before adding more liquid.

Gradually pour in the rest of the 950 ml (4 cups) chicken stock, stirring as you go so the liquid stays smooth rather than lumpy. The base should now look like a light, savoury broth.

Tip the browned beef, along with any resting juices on the plate, back into the pot. Stir to combine it evenly through the broth and vegetables.

Drain the cubed potatoes and add them to the pot. Stir gently to submerge them in the broth, adding a splash more stock or water if they aren't fully covered.

Stir in 1 tsp salt and 1/2 tsp black pepper. Keep this seasoning light for now, since the Velveeta and stock both carry salt, and you'll adjust again at the end.

Turn the heat up to high and bring the pot to a full, rolling boil, uncovered. This should take about 4-5 minutes; watch for large bubbles breaking across the whole surface.

As soon as the soup reaches a boil, reduce the heat to low-medium so it settles into a gentle simmer with small, steady bubbles. Cover the pot with a lid, leaving it slightly ajar to let a little steam escape.

Let the soup simmer for 15-18 minutes, stirring once or twice so nothing catches on the base. The potatoes are ready when a fork or skewer slides into a cube with no resistance.

Pull out a larger potato cube and press it against the side of the pot with a spoon; it should mash easily. If it's still firm in the centre, simmer for another 2-3 minutes and test again before moving on.

Turn the heat down to low, just enough to keep the soup gently steaming rather than bubbling. This is the most important temperature change in the whole recipe, since boiling the soup once cheese and cream go in will make it grainy or cause it to split.

Add the 340 g (12 oz) cubed Velveeta a handful at a time, stirring after each addition until it's fully melted before adding more. This should take 3-5 minutes total, and the soup will turn a rich, even orange-gold colour.

Pour in the 240 ml (1 cup) whole milk, stirring constantly to bring the soup together into a smooth, pourable consistency. The texture should coat the back of a spoon.

Add the 120 ml (1/2 cup) double cream and stir it through gently. This is what gives the soup its final silky, restaurant-style richness.

Let the soup simmer on low for 2-3 minutes, stirring frequently, without letting it come to a boil. It will thicken slightly more as the starch from the potatoes and flour continues to work.

Taste the soup and add more salt and pepper if needed, since Velveeta varies in saltiness between brands and this step matters. Add a splash more stock or milk now if the soup feels thicker than you'd like.

The finished soup should be thick enough to coat a spoon but still pourable, similar to a loaded baked potato soup. If it's too thick, stir in extra warm stock or milk 30 ml (2 tbsp) at a time until it loosens to the right consistency.

Once the seasoning and texture are right, turn off the heat completely. The pot's residual heat will keep the soup warm without risking a boil while you prepare toppings.

Let the pot sit off the heat for 5 minutes before serving. This short rest allows the flavours to settle and the soup to thicken very slightly further as it cools a touch.

While the soup rests, get toppings ready: crumble crispy cooked bacon, shred extra cheddar, slice spring onions and chop dill pickles. Having these ready means everyone can build their own 'cheeseburger' bowl at the table.

Give the soup one final stir to redistribute any settled potatoes or beef, then ladle it into bowls, filling each about three-quarters full to leave room for toppings.

Top each bowl with a scattering of shredded cheddar, crispy bacon bits, sliced spring onion and a few chopped pickles. The heat of the soup will soften the fresh cheese just enough without melting it completely.

Serve the soup hot, straight away, with crusty bread or soft dinner rolls for dipping. Cheeseburger soup is best enjoyed fresh from the pot, while the cheese is at its silkiest.