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Cheeseburger Soup

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

8 ServingsPrep: 45 min. Cook: 10 min.

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

2 of 2

Cheeseburger Soup (continued)

Directions (continued)

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.