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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 Apr. 25, 2011 by ejt325

It needs something to make it a little zippy. Next time I may add some peppers and mustard.

Reviewed on Apr. 23, 2011 by Michele R

WOW!!! Such a great soup. The husband and 3 very picky teens loved it. Will make this again. So worth the time.

Reviewed on Apr. 16, 2011 by NicoleAnn

Fantastic! This was added to my family's "10 top" list!

Reviewed on Apr. 13, 2011 by AmyKillgo

The best soup ever!

Reviewed on Apr. 10, 2011 by cyndee416

I followed the recipe as is and it was great.My parents had even dropped in and "sampled" the soup and passed the recipe on to them and they are hard to impress food wise.Thanks so much for this recipe it will be a family favorite for years to come!!

Reviewed on Apr. 06, 2011 by melissarb999

This is so good!!! I did 1 pound ground beef, didn't measure the veggies or seasonings (just did as much as I liked), added more seasonings, left out the salt, and I used process cheese slices-maybe use a little less cheese slices next time. And I didn't add the sour cream. So yummy!

Reviewed on Apr. 05, 2011 by CL Warner

I used 1 lb. of ground beef and American processed cheese slices instead and it worked out great since my family enjoys more beef in their soup. I have been making this recipe since it came out in the magazine many years ago! LOVE IT and share it with many people! It's always a favorite that is requested at our Lenten Dinners at Church each year.

Reviewed on Mar. 29, 2011 by bujvary

Just made this for dinner tonight. Great recipe! Definitely will make again. Added garlic to the recipe and it was definitely a great addition. Can't wait to have leftovers tomorrow for lunch!

Reviewed on Mar. 29, 2011 by ledstones8718

My sister and i made it and loved it. totally going to make it again but put some chili powder in it.

Reviewed on Mar. 26, 2011 by TinaTchr

I think I will use a reduced sodium Velveeta next time I make this soup. I have an older version of this recipe that does not include potatoes, parsley nor flour, but 2 cups of cooked rice instead. Even though the rice was ok, I will make this recipe again, but instead of the rice, I'll use the potatoes. I'm looking forward to posting about this version!

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