Cheeseburger Soup
TOTAL TIME: Prep: 30 min. Cook: 25 min.
YIELD: 8 servings (2 quarts).
A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. I developed my own, modifying a recipe I already had for potato soup. I was really pleased with the way this all-American dish turned out. —Joanie Shawhan, Madison, Wisconsin
Ingredients
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1/2 pound ground beef
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4 tablespoons butter, divided
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3/4 cup chopped onion
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3/4 cup shredded carrots
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3/4 cup diced celery
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1 teaspoon dried basil
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1 teaspoon dried parsley flakes
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1-3/4 pounds (about 4 cups) cubed peeled potatoes
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3 cups chicken broth
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1/4 cup all-purpose flour
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8 to 16 ounces Velveeta, cubed
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1-1/2 cups whole milk
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3/4 teaspoon salt
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1/4 to 1/2 teaspoon pepper
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1/4 cup sour cream
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Optional: Onion rings and thinly sliced green onions
Directions
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1.
In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
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2.
Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.
Nutrition Facts
1 cup: 354 calories, 20g fat (11g saturated fat), 70mg cholesterol, 1012mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 14g protein.
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