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AngMay User ID: 6879753 282085
Reviewed Jan. 14, 2018

"This was okay. It is very heavy and I won't make it again. It tastes like a bowl of queso."

ms11145 User ID: 1604521 281999
Reviewed Jan. 13, 2018

"I used this recipe as a guide. I had to remove the carrots as some of family do not like cooked carrots, so I added corn instead. I also added a tsp of Worcestershire sauce and 1/8 cup of red wine, The alcohol cooks out leaving more of a rich flavor to the meat."

mjflowers User ID: 5877763 281722
Reviewed Jan. 8, 2018

"My family loved this soup! It was very filling and easy to put together. I used the frozen cubed hash brown potatoes which was a huge time saver. I too used beef broth and two cans cheddar soup since it was what I had on hand instead of velveeta.quick, easy, and delicious!"

Sherry User ID: 9317290 281610
Reviewed Jan. 6, 2018

"I used Gluten Free All Purpose Flour to make it gluten free for my son. Also used 2% milk Velveeta. It was delicious! Very thick and filling."

whatever-1-2-3 User ID: 5315873 280328
Reviewed Jan. 1, 2018

"Since I live alone, this makes a more soup than I can use at once. I didn't like it frozen. I have found that if I make the base(NOT THE CHEESE) and freeze it into 2 or 3 bowls, I can then just thaw one of these, and add the cheese then."

momtotomandmike User ID: 5358731 280265
Reviewed Dec. 31, 2017

"My friend shared this recipe with me a decade ago and it is still a family favorite. It is now a football favorite too! I make this to sell at our concession stand. It always sells out."

janila User ID: 5635780 279950
Reviewed Dec. 25, 2017

"As we prepared to spend the last part of a frigid Christmas Day watching our Steelers and Eagles play, I wanted something comforting and easy for dinner and this was IT! Absolutely delicious. Only adaptation I made was using beef broth instead of chicken broth because that is what I had on hand. This has already been added to my recipe blog."

Kim User ID: 9369907 279575
Reviewed Dec. 19, 2017

"Why do people review recipes if they modify the ingredients or "don't do white flour or Velveeta?'"

Jellybug User ID: 53068 279571
Reviewed Dec. 19, 2017

"My family loved this soup, easy to prepared, the soup was full bodied, creamy and delicious. I normally do not use Velveeta in anything, but in this soup, it was perfect."

TanteCindy User ID: 2260069 279105
Reviewed Dec. 11, 2017

"A pretty good recipe, but I thought it needed some help. The mirepoix makes a real difference to the full flavor of the soup, but I did not care for their noticable presence in the finished product. Solution, I pureed them once fully cooked with 1 cup of beef broth. That is a second change I made, beef not chicken broth for all of the obvious reasons. For me, a cheesebuger always includes sliced tomato, so that brought me to my third modification - 1 14 ounce can of diced tomatoes with juices. My fourth change was to use a full pound of ground beef. I also used the pan drippings to cook the mirepoix which contributes greatly to the meaty flavor of the soup. To keep the cooked ground beef moist & tender, I did not return it to the pot until the potatoes were almost done. The mirepox puree eliminates the need for the roux to thicken the soup. I used the combination of the puree and the starch from the cooked potatoes to create a creamy base for the soup as the cheese melted. Rather than Velveeta, which contributes too much salt to the soup, I used 4 ounces of cream cheese and 12 ounces of sharp cheddar (use the cheese you best like on you cheeseburger). The cream cheese also helps with the emulsification of the sauce, and made the sour cream unnecessary. I finished with salt & pepper to taste along with a generous 1/2 teaspoon of dry mustard. After all what is a cheeseburger without ketchup (the tomatoes) and mustard? While I made a number of changes that I prefer to this soup, I would not have thought of a cheeseburger soup with out this for inspiration."

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