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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 Jan. 12, 2013 by amethystra

My newest favorite soup. Just gotta be careful when making the rue (butter with flour). If you overcook it, the recipe won't turn out right. Like others said, it wasn't hard to make at all. Helps to use the food processor for the veggies for quicker preperations.

Reviewed on Jan. 07, 2013 by Willie3

One of the best soups I've eaten. I'm sure I will make it often.

Reviewed on Jan. 07, 2013 by linakareem

simple and delicious, most ingredients i normally have, I've made this before with sliced and shredded cheese(whatever I had in the fridge) and it came out great

Reviewed on Jan. 07, 2013 by ElishaBig

I made this soup recently for a family gathering and everybody loved it! I received lots of compliments and recipe requests! I doubled the recipe and used lean hamburger, Velveeta made with 2% milk, 2% milk and light sour cream- very tasty.

Reviewed on Jan. 04, 2013 by gmdiercks

This is one of my go-to soups. We make a double batch and freeze the left overs. Makes a good make-ahead meal. Love it!

Reviewed on Jan. 02, 2013 by mschroeder

This soup is so easy and my family loves it! My 5 year old rarely eats leftovers but has eaten this one 3 times since the first night I made it!

Reviewed on Jan. 01, 2013 by CookRDad

I prepared this dish for a holiday get-together and received great feedback.

Reviewed on Dec. 29, 2012 by benjamin66

I got this same recipe 10 years ago and instead of ground beef o have used bacon, ham, and even venison. comes out great every time and i am expected to make it on holidays with my inlaws. careful on salt if you use ham or bacon and get rid od grease id you use bacon or ham.

Reviewed on Dec. 17, 2012 by Ruthlessma

Knew from the start this recipe needed to be doubled. Added 1 lb. chicken/beef meatballs sliced in half, plus about 2 c. petite mixed frozen vegetables 10 mins. before serving. Along with a whole wheat hard roll = nummy nummy in my tummy !

Reviewed on Dec. 16, 2012 by TrinitySnowberger

Absoultely sensational. I LOVE this soup. And I am not a big soup eater.

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