Cheeseburger Soup

55 mins to make

Meat

1/2 lb Ground beef

Produce

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

Dairy

4 tbsp Butter
1 1/2 cups Milk
2 cups Process cheese
1/4 cup Sour cream
  • Jan Bedsole

    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.

  • Hannah Burson

    Cheeseburger Soup Recipe. This was yummy!! I cooked the ground beef up with the Montreal Steak seasoning I use on my burgers so it really tasted like our burgers in a soup. Nice change from potato soup with bacon in it. So good!

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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.

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