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Cheeseburger Soup

 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 turkey or beef
    X
    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

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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).
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.