Cheeseburger Soup Recipe
- 1/2 pound ground turkey or beef
- 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
- 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).
Reviews for Cheeseburger Soup
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"This Soup is "Great Comfort Food" for a Cold night. I increased my Hamburger to 1 lb. Used 1 cup of Heavy Cream in at the end. And extra Velveeta Cheese about 4 oz. more. Delicious."
"I like this recipe better. http://www.tasteofhome.com/recipes/cheesy-meatball-soup"
"I couldn't wait to try this soup due to the rave reviews except that is from the nutrition police. It is a filling and tasty meal but I couldn't give it more than 3 stars. Because to us it was just average. I will probably make it again and maybe add more ground beef."
"We wanted to try this based on all of the good reviews. But we did not like it. Little flavor and a lot of work."
"I hate ranking this recipe because I did not make this strictly according to the directions because I wanted to make it a bit healthier and I eliminated the meat. However, I have no doubt that had I used the flour and butter roux it would have made the soup even richer and tastier. I was happy to find a cheese soup recipe that didn't use broccoli since one of my family members doesn't like it. I did double the recipe and it was very good! That being said here's what I did: I put the onion, celery and carrots and 1 cup of broth in the soup pot and simmered for 10 minutes. I then added the potatoes, the rest of the broth, the basil and parsley and simmered for another 10 minutes, until the potatoes were done. To thicken the soup, I then mixed some chicken broth and cornstarch in a cup and added that to the broth/veggies mix, stirring constantly. I heated the milk and Velveeta in the microwave, stirring occasionally until the cheese was mostly melted. I added the cheese/milk mix after the potatoes were cooked. I did not add any salt and I did not use the sour cream. I ended up with a delicious soup that was a bit healthier and I served it in homemade bread bowls. Very, very good!"