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Cheeseburger Soup Recipe

Cheeseburger Soup Recipe photo by Taste of Home

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A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out. —Joanie Shawhan, Madison, Wisconsin

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Cheeseburger Soup Recipe

Prep: 45 min. Cook: 10 min.

Yield: 8 Servings

45 10 55

Ingredients

1/2 pound ground beef
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With Johnsonville Italian Sausage.
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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), cubed
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).

Nutritional 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.

Originally published as Cheeseburger Soup in Taste of Home October/November 1996, p29

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Cheeseburger Soup

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Reviewed on May. 10, 2013 by EquusAmor

Excellent! I made this for the Super bowl one time and my family loved it. I ended up leaving the salt and pepper out completely so everyone could add it to their taste and it still tasted amazing without it.

Reviewed on May. 03, 2013 by SuzBrinkman

I doubled this recipe and it came out soupy so I added leftover mashed potatoes. I think if leftover mashed potatoes aren't on hand, I'd try potato flakes to thicken it up.

Reviewed on Apr. 24, 2013 by spiker1

I need to make this again soon. The family loved it.

Reviewed on Apr. 04, 2013 by ahrensj8822

Made it just as written. To extend the leftovers, I "baked" two potatoes, unpeeled, in the microwave, chopped them and 1/2 green pepper, and added them. I topped it with a couple slices cooked bacon.

Reviewed on Mar. 20, 2013 by cindihartline

my husband loved this soup! he said it was a keeper for sure. I did use 2% velveeta instead of regular.

Reviewed on Mar. 11, 2013 by triciamarie

I added ketchup, mustard,and chopped up pickles and it rocked!!! I'd leave the potatoes out next time, or else chop then up really tiny.

Reviewed on Feb. 28, 2013 by merryman

I made this for a Church supper and everyone thought it was great. I used frozen hash brown potatoes. The rue I made in the microwave in a large bowl and added the milk to that and melted the cheese before adding it to the soup pot.

Reviewed on Feb. 20, 2013 by morgantowndan

Super. I added 1/2 lb chopped bacon to mine. Have some xtra chicken broth in case you want it more soupy. Great recipe....will make many times over!

Reviewed on Feb. 18, 2013 by pattyr203

This a winner! Only change I made was to dice potatoes a little smaller at family's request.

Reviewed on Feb. 12, 2013 by christycincy

This was so delicious! Next time I make it I will double the recipe so that we have more leftovers. I made it in the early afternoon and left it warming on the stove. My boyfriend helped himself to a little bit all day so we only had 2 bowls leftover after dinner. Have already made this twice and will definitely make again. My boyfriend put some ketchup on his to make it taste more like a cheeseburger.

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