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Cheeseburger Soup

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

  • 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 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.
  • 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.

Nutrition Facts

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

Reviews

Average Rating:
  • _nlfPA
    Apr 6, 2019
    Loved it but used Cheddar instead of Velveeta.
  • East_Coast_Girl
    Mar 31, 2019
    I love this soup; its one of my favourites. I substitute ground chicken or turkey for the ground beef and I add garlic. I have used different types of cheese, but the Velvetta works well. These are just my own personal preferences. Turns out great every time, no matter what type of cheese I use.
  • cbennett54
    Mar 24, 2019
    Made this for our soup supper at church and everyone loved it!
  • Joscelyn
    Mar 22, 2019
    Made this in the crockpot and it turned out delicious! Instead of velveeta cheese I just used what I had in the fridge, half a block of habanero cheese and about 1/3 a small jar of cheese wiz. Left out the sour cream.
  • LisaMGatchek
    Mar 21, 2019
    love this soup. use tater tots bake nice and crispy and then cut them up and add to soup. Also add 1 tbsp. of Ketchup, yellow mustard and dill relish. I use sharp cheddar and American to the soup instead of velvetta. Everyone I give it to raves about this soup. Secert a half tsp of worchershire sauce.
  • Marti
    Mar 14, 2019
    Delicious! Love it! Can it be frozen? I didn't think so.
  • Steven
    Mar 9, 2019
    1/4 cup sour cream
  • rosec1933
    Mar 8, 2019
    I was wondering if this soup can go in a crockpot?
  • kay30125
    Mar 5, 2019
    Can anyone tell me how much sour cream? I've looked and can't find it in the list. I guess my seeing eye dog needs a seeing eye dog.
  • Jarridd
    Mar 5, 2019
    It tastes amazing and I have made it for family dinner for about three times and my family has loved it every time.
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