Cheeseburger Soup

Name: Cheeseburger Soup
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 8 servings (2-1/4 quarts).
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; 2 to 4 cups shredded Velveeta process cheese; 1-1/2 cups whole milk; 3/4 teaspoon salt; 1/4 to 1/2 teaspoon pepper; 1/4 cup sour cream

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 with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin

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
2 to 4 cups shredded Velveeta process cheese
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 vegetables are tender, about 10 minutes. Add potatoes, ground 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.

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.

Nutrition Facts

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

Originally published as Cheeseburger Soup in Taste of Home October/November 1996

Reviews

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Average Rating:

micki4rls

May 5, 2018

I added a little relish...made it even more like a cheeseburger
TKA

Apr 2, 2018

I have been making this very versatile recipe for a couple decades. My favorite version is replacing the potatoes with cauliflower pulled apart in similar size pieces with the stems cut up also, I chop up fresh parsley(1/4 to 1/2 cup), real cheddar instead of Velveeta, replace burger with cubed ham but just as good without meat at all.
sapema

Mar 21, 2018

So full of flavor! I double the amount of cheese, onions and hamburger...
SouthernMaster

Mar 5, 2018

Adding the given 3/4 t of salt is crazy!!!! In just the Velveeta & 3 cups of the lowest sodium chicken broth, there is at least 7500 mg. of sodium. *smh*
Debbie

Feb 26, 2018

Absolutely delicious!!! Perfect snow day recipe.
JulieWienert

Feb 23, 2018

This is one of our favorite soups. So delicious! And if there are any leftovers, they are just as good if not better than the first time around!
amsm

Feb 20, 2018

This soup is one of our favorites! I make it often in the winter. If there are any leftovers, which is rare, I put it in individual servings in the freezer for a quick lunch. The only change I make is that I add a full pound of hamburger. The carrots, onions, and celery give the soup a great flavor. I thought the basil was different, but it is excellent in the soup. The amount of cheese is just right, as it is not overly cheesy. I will definitely keep making this soup!
Kathi

Feb 11, 2018

This was a terrific dish. My entire family LOVED it. I used full pound of hamburger instead of 1/2 pound.
Angie

Feb 5, 2018

I loved it. Only used half the cheese and 2% milk.
Taxmaster

Feb 4, 2018

I have been making this soup since it was first published in 1996. The only changes I make are to use a full pound of ground beef, and American cheese rather than Velveeta. I also sometimes add more chicken broth to thin it out a bit. Definite winner for my husband.