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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 Feb. 06, 2013 by Spies52

This was easy to make and very tasty. I used 1 pound of 93% lean hamburger, skim milk and all the rest of the ingredients as listed. It was yummy and my hubby says it is a keeper.

Reviewed on Jan. 31, 2013 by serene1

Th only thing I will change is the basil. I would cut the amount in half. I also will experiment and sub. oregano for the basil.

Reviewed on Jan. 29, 2013 by TrayBay15

I made this as a vegetarian dish, with Yves meatless ground (which is better than the frozen kind, and usually around $3 for a package that equals 1 pound of ground beef.) Like others I also used cheddar in place of the velveeta, and since the meatless ground beef adds texture but not a lot of flavor I also added imitation bacon bits to add a little "meat" flavor. It came out delicious, with a wonderful texture. I will certainly be making this again!

Reviewed on Jan. 29, 2013 by gerenep

SOUNDS FAB

Reviewed on Jan. 26, 2013 by AFleeman

I questioned some of the ingredients but it was fantastic! Should be called a Cheeseburger potato soup. Tasted like I was eating a baked potato with a cheeseburger on top. The soup also looked like Queso dip which made my kids excited to eat it! :)

Reviewed on Jan. 26, 2013 by Queenapal

Delicious and super easy made the house smell great on a frigid winter day!

Reviewed on Jan. 24, 2013 by Aarikarenaa

My 9 year old daughter and I found this recipe while looking up what to make out of the ordinary with hamburger meat. She did most of it with me doing the cutting, and it was... Amazing! Probably the best soup I've ever made and we were both hesitant at first before we started cooking it. We browned the meat with a half can of diced green peppers for a mild kick, and used baby red potatoes and I cannot wait to have leftovers again tonight!! We also made some homemade bread and stuffed a slice in each bowl and oh man it was wonderful!!

Reviewed on Jan. 23, 2013 by beann01

This was very good. I will use a no salt broth next time though.

Reviewed on Jan. 21, 2013 by charity m

Very tasty soup and my kids and husband really liked it!

Reviewed on Jan. 15, 2013 by shar777

Delicious. I will continue to make this soup.

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