Cheeseburger Soup Recipe

5 542 595
Cheeseburger Soup Recipe
Cheeseburger Soup Recipe photo by Taste of Home
Publisher Photo

Cheeseburger Soup Recipe

Read Reviews
5 542 595
Publisher Photo
A local restaurant serves a similar soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at the way this all-American soup turned out. —Joanie Shawhan, Madison, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 45 min. Cook: 10 min.

Ingredients

  • 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

Directions

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).

Test Kitchen Tips
  • Save on prep time by using frozen cubed hash brown potatoes in place of fresh.
  • To prevent soup from curdling, remove from the heat before adding sour cream.
  • Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.
  • Originally published as Cheeseburger Soup in Taste of Home October/November 1996, p29

    Nutritional Facts

    1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.

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    • 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
    1. 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.
    2. 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).

    Test Kitchen Tips
  • Save on prep time by using frozen cubed hash brown potatoes in place of fresh.
  • To prevent soup from curdling, remove from the heat before adding sour cream.
  • Go all out! Serve in bread bowls with condiment skewers: Try cocktail onions and mini pickles.
  • Originally published as Cheeseburger Soup in Taste of Home October/November 1996, p29

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    Reviews forCheeseburger Soup

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    MY REVIEW
    Donna User ID: 9259446 276535
    Reviewed Oct. 20, 2017

    "Yummy.....I am a single senior lady so I cut it in half. then I froze the rest for 2 more meals. I also substituted White cheddar and Mozarella instead of Velveta."

    MY REVIEW
    Rene User ID: 9267081 276397
    Reviewed Oct. 17, 2017

    "Absolutely love this recipe. So quick and easy to make. YUMMMMMMMYYYYY"

    MY REVIEW
    Jodi User ID: 9276866 276110
    Reviewed Oct. 10, 2017

    "My kids loved this soup! I have to admit though, I did take a shortcut to make this a meal I could whip up after work. I substituted the prep work and cooking veggies with two cans of Veg-All. It was really good!"

    MY REVIEW
    krucook User ID: 517980 276073
    Reviewed Oct. 9, 2017

    "Family loved the recipe and I served it in the bread bowls from this site. Thank you for sharing. We used reall cheese instead of the Velveeta."

    MY REVIEW
    Madeline User ID: 5772505 275993
    Reviewed Oct. 8, 2017

    "I read Williams review which suggested, "his was better." What is wrong with him to be so childish and mean spirited? . Made the soup for my husband last night and he loved it. Not exactly the healthiest soup, but definitely a crowd pleaser for kids and grown men!!"

    MY REVIEW
    [email protected] User ID: 423203 274942
    Reviewed Oct. 6, 2017

    "Love this soup and do share the recipe with everyone I serve it to. I find it's a great way to use up leftover pot roast."

    MY REVIEW
    silverscribler User ID: 2332391 274885
    Reviewed Oct. 5, 2017

    "We loved this. I added a few dashes of Texas Pete hot sauce to give it a little more pizazze, but otherwise made as directed. Will save and make again."

    MY REVIEW
    KLCAN User ID: 5281182 274718
    Reviewed Oct. 1, 2017

    "I followed the recipe as written. It was delicious ! A new family favorite."

    MY REVIEW
    mjdavis01 User ID: 3570798 274630
    Reviewed Sep. 29, 2017

    "I've been making this soup for over 10 years. It's delicious! But my original recipe I printed from this website calls for 8 oz of Velveeta. I think when it's made with more Velveeta it tastes grainy. I also always use 1-1 1/2 lb of ground beef. Usually I'm cooking for a large crowd so it goes farther."

    MY REVIEW
    Kris User ID: 9252734 273244
    Reviewed Sep. 19, 2017

    "I have been making this for years and have received many compliments and requests for the recipe!!"

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