Big Batch Cheeseburger Soup

Name: Big Batch Cheeseburger Soup
Prep time: 35 min
Cook time: 4 h
Total time: 4 h 35 min
Yield: 6 servings (2-1/4 quarts).
Ingredients: 1 pound lean ground beef (90% lean); 1 small onion, chopped; 1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces; 3 cups chicken broth; 1-1/2 cups whole milk; 2 medium carrots, shredded; 1 celery rib, finely chopped; 1 tablespoon dried parsley flakes; 1/2 teaspoon salt; 1/2 teaspoon dried basil; 1/4 teaspoon pepper; 1 package (8 ounces) process cheese (Velveeta), cubed; 1/4 cup sour cream; Chopped fresh parsley, optional

When my mother-in-law gave me her recipe for cheeseburger soup, I changed it a little to make it my own. You can use turkey meat instead of beef or add bell peppers or jalapenos for a little kick. —Christina Addison, Blanchester, Ohio

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
1-3/4 pounds potatoes (about 3-4 medium), peeled and cut into 1/2-inch pieces
3 cups chicken broth
1-1/2 cups whole milk
2 medium carrots, shredded
1 celery rib, finely chopped
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
1 package (8 ounces) process cheese (Velveeta), cubed
1/4 cup sour cream
Chopped fresh parsley, optional

Directions

In a large skillet, cook beef and onion over medium heat until beef is no longer pink, breaking up beef into crumbles, 6-8 minutes; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low until vegetables are tender, 7-9 hours.
Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley.

Nutrition Facts

1-1/2 cups: 300 calories, 15g fat (8g saturated fat), 75mg cholesterol, 949mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 19g protein.

Originally published as Cheeseburger Soup in Taste of Home Christmas Annual 2016

Reviews

My Review

Click stars to rate

Average Rating:

P vinod

Dec 23, 2018

Will try to get it made at home or have it at a good restaurant. Thanks
shannondobos

Sep 25, 2017

I have to admit that I was skeptical of this because I'm not a big velveeta fan. I am happy to say I was wrong, though. I made this soup exactly as written, and it was absolutely delicious!
hotfudgesundae

Jan 1, 2017

Great flavor, a hit at our home! Will definately make this again.
menkens

Nov 28, 2016

Used as a "base" but made a few changes -- added 1/2 pound more meat; 12 ounces of Velveeta; about 2 cups shredded sharp cheese and 1 cup sour cream. I put everything into the crock pot at the same time but mixed very well ... substituted vegetable broth and used 32 ounces. Checked periodically and added broth to get consistency we liked.
Olivia

Nov 22, 2016

This soup recipe intrigued our family so we decided to try it. The cheese came in a 1 pound brick, and I'm glad it did because we ended up adding the entire 1 pound rather than just the 8 ounces that the recipe called for. Also, it seemed that the broth would be better if it were a little thicker, so I thickened it with a few tablespoons of flour whisked in. With these changes, it was a huge hit at our house. We had a variety of toppings such as red onion, green onion, bacon pieces, and mushrooms.