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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 Dec. 15, 2012 by Nicki5

Excellent!

I keep the skin on the potatoes. Instead of Velveeta (we are not big fans), we used Pepper Jack Cheese, shredded. It really gave this soup a kick!I also reduced the salt and used 1/2tsp pepper. Keeper!

Reviewed on Dec. 04, 2012 by Nicki5

Awesome! Here are some changes we did to the recipe:

- 1/2c carrots...will do 3/4c next time

- did not peel potatoes

- Replaced velveeta with an 8 oz block of pepper jack, shredded...Really gave it a kick!

Served with hot fresh homemade potato bread :)

Reviewed on Dec. 04, 2012 by zachsgirl91809

I have made this recipe several times now, sometimes substituting ground turkey for the beef and it is still excellent. I also sometimes add bacon to it to make it a bacon cheeseburger soup!

Reviewed on Dec. 03, 2012 by Diane1969

Made this just as the recipe says and it was great. Served it for company and everyone wants the recipe.

Reviewed on Dec. 03, 2012 by kimmysue13

Make some bacon and crumble it on top of the soup before serving. Delicious!

Reviewed on Dec. 01, 2012 by Curlysuewallace

Soup tasted great but it tasted nothing like a cheeseburger. More like a cheesey potato soup with hamburger added.

Reviewed on Dec. 01, 2012 by mlarockstar

this was perfect!!! family loved it!! next time i will double the recipe!!

Reviewed on Nov. 29, 2012 by BusyRuth

This gave me a very good starting recipe to work with for Cheeseburger Soup. Because I am feeding 5 adults, I used a full pound of ground beef and 14 oz of velveeta and 5 pounds of potatoes. I am not a fan of the carrots and celery in this soup so I left them out and added garlic powder, a little cayenne powder. I also used 1 cup of heavy cream and 1 cup of whole milk to have a little more richness in the soup.

I will make this soup many more times. Thank you so much for the recipe.