Cheeseburger Soup Recipe

5 567 615
Cheeseburger Soup Recipe
Cheeseburger Soup Recipe photo by Taste of Home
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Cheeseburger Soup Recipe

Read Reviews
5 567 615
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
    Harley User ID: 9423867 283631
    Reviewed Feb. 12, 2018

    "Let me start by saying the IDEA of Cheeseburger soup.... So Good !!!! But you are setting women all across our fine nation up for failure ! My wife and her friend made this soup and the friend's husband and I (in separate locations) both came to the same conclusions. 1. What the hell do carrots and celery have to do with Cheese Burgers or Fries ??? 2. If you are doing a cheeseburger you should really do a bacon cheeseburger!!! Liked it as is (they followed the recipe) didn't love it."

    MY REVIEW
    Kathi User ID: 9423365 283555
    Reviewed Feb. 11, 2018

    "This was a terrific dish. My entire family LOVED it. I used full pound of hamburger instead of 1/2 pound. I prefer my food to have more kick, so next time I will add some red pepper and season my potatoes with Paula Deen's house seasoning mix when roasting. https://www.pauladeen.com/recipe/house-seasoning/"

    MY REVIEW
    Angie User ID: 9420579 283226
    Reviewed Feb. 5, 2018

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

    MY REVIEW
    Taxmaster User ID: 4155954 283201
    Reviewed 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."

    MY REVIEW
    TrishtheDish1 User ID: 8923594 283135
    Reviewed Feb. 3, 2018

    "I used a full pound of ground beef and no Velvetta...cheddar cheese and 1/4 c. cream cheese instead. It seemed to lack flavor until I added a pinch of red pepper flakes, some Worcestershire sauce and a good teaspoon of bacon grease. I know, I know...but it needed something. After those were added, it tasted great. The next time I'll saute the vegetables in a bit of bacon grease and/or crumble some cooked bacon on the top. Who doesn't love a bacon cheeseburger?"

    MY REVIEW
    CrysMae User ID: 8115109 283109
    Reviewed Feb. 2, 2018

    "Excellent! Both my guys (hubby and Dad) liked it !!

    I used almond milk and added a bit of shedded cheddar as I was a bit short on Velveeta.
    Will definitely make again."

    MY REVIEW
    Lisa J. User ID: 9402462 283047
    Reviewed Feb. 1, 2018

    "The soup went over well with the family. The only changes I would make would be to use the full pound of hamburger and change the ratio of butter to flour to make the roux. The recipe's directions made a thick dry paste. I could actually taste the flour in the soup. So, when I make this again I will use 4 Tbsp of butter to 1/4 cup flour. I may need to tweek it a little so the roux is pourable instead of a lumpy paste."

    MY REVIEW
    cindiak User ID: 221828 283016
    Reviewed Jan. 31, 2018

    "I thought this was very good. It's been very cold outside and it really hit the spot."

    MY REVIEW
    Kmoore9035 User ID: 7718674 282335
    Reviewed Jan. 19, 2018

    "A staple in our home. Freezes well and everyone loves it!"

    MY REVIEW
    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."

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