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Cheeseburger Soup

55 mins to make


1/2 lb Ground beef


1 tsp Basil, dried
3/4 cup Carrots
3/4 cup Celery
3/4 cup Onion
1 tsp Parsley flakes, dried
4 cups Potatoes

Canned Goods

3 cups Chicken broth

Baking & Spices

1/4 cup All-purpose flour
1/4 tsp Pepper
3/4 tsp Salt


4 tbsp Butter
1 1/2 cups Milk
2 cups Process cheese
1/4 cup Sour cream
  • Ann Wilbur

    Cheeseburger soup recipe Ingredients 1/2 pound ground beef 3/4 cup chopped onion 3/4 cup shredded carrots 3/4 cup diced celery 1 teaspoon dried basil 1 teaspoon dried parsley flakes 4 tablespoons butter, divided 3 cups chicken broth 4 cups diced peeled potatoes (1-3/4 pounds) 1/4 cup all-purpose flour 2 cups (8 ounces) process cheese (Velveeta) 1-1/2 cups milk 3/4 teaspoon salt 1/4 to 1/2 teaspoon pepper 1/4 cup sour cream Directions In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts). Nutrition Facts: 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.

  • Angela Devine

    "Cheeseburger Soup"~ This should just be considered a version of potato soup, but it was VERY tasty. Using sausage instead of ground beef (and double the meat), this will be my go to potato soup recipe from now on.

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