Cheeseburger Soup Recipe

5 572 620
Cheeseburger Soup Recipe
Cheeseburger Soup Recipe photo by Taste of Home
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Cheeseburger Soup Recipe

Read Reviews
5 572 620
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 with 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
  • 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 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
    • 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
    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
    TKA User ID: 9445546 286038
    Reviewed 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."

    MY REVIEW
    sapema User ID: 7470106 285403
    Reviewed Mar. 21, 2018

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

    MY REVIEW
    SouthernMaster User ID: 7668346 284650
    Reviewed 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*"

    MY REVIEW
    Debbie User ID: 9429789 284319
    Reviewed Feb. 26, 2018

    "Absolutely delicious!!! Perfect snow day recipe."

    MY REVIEW
    JulieWienert User ID: 4879521 284171
    Reviewed 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!"

    MY REVIEW
    amsm User ID: 8302234 284026
    Reviewed 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!"

    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. "

    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?"

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