- 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 forCheeseburger Soup
"This was okay. It is very heavy and I won't make it again. It tastes like a bowl of queso."
"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."
"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."
"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."
"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."
"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."
"Why do people review recipes if they modify the ingredients or "don't do white flour or Velveeta?'"
"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."