- 1/2 pound ground beef
- 4 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 package (16 ounces) Velveeta process cheese, cubed
- 1-1/2 cups whole milk
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream
- In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, melt remaining 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. Yield: 8 servings (2-1/4 quarts).
Reviews for Cheeseburger Soup
"This soup is simply delicious! I served it with homemade rolls and my family loved it. Definitely to be repeated!"
"I added sliced mushrooms and a zesty red pepper. DELICIOUS!"
"I made this on a Sat. for 8 people. 19 yr. old grandson that doesn't eat veggies. ask if it had carrots in it! He went back for seconds and ask on Sun. if there was any left that he could have for supper on Mon. night. I didn't have basil or parsley so left out. Used 8 oz. shredded Mexican chees and 8 oz. shredded co jack instead of Velveeta. will be making this a lot this winter. I used a full pound of hamb. On Mon. I added a pint of home canned potato soup mix, a little more cheese and sour cream so we could have three bowls. Potato soup mix is: in a pint jar put 1/2 pint jar chopped potatoes, 1/4 pint sliced carrots, split the rest of the jar with a layer of chopped celery and chopped onions. Add 1/2 teaspoon salt and fill with water. Pressure can at 10 pounds for 20 minutes. This makes a pretty jar for a gift also. Put the instructions on it.To use heat soup mix with 1 Tablespoon butter or marg. and add one pint milk, check the salt and add pepper if you like. Heat but don't boil. If you need quarts just use the same proportions in a qt. jar with 1 teaspoon of salt and pressure at 10 lbs. for 25 minutes. You can also can just can potatoes or add onions to the potatoes for the same amount of time. These are handy to fry or add to soup."
"Very good soup and I will use the whole pound of ground beef and another 1/2 lb of Velvetta or other cheese that I may have on hand the next time around."
"This soup is excellent. It's quick and easy and very creamy. Will definitely make this again."
"This is the best soup I have ever made."
"I don't use the bouillon cubes but something called better than broth. It's a paste that has way more flavor and less sodium. A tablespoon is enough to flavor about 5 cups of water with a real chicken flavor"
"This soup is absolutely delicious and one of our family favorites. I do tweak this recipe to my family's taste. I also made this soup in our church kitchen for Wednesday night dinners and for special occasions serving our visiting ministers and it was definitely a thumbs up. I highly recommend this recipe."