- 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
- 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).
Reviews forCheeseburger Soup
"A pretty good recipe, but I thought it needed some help. The mirepoix makes a real difference to the full flavor of the soup, but I did not care for their noticable presence in the finished product. Solution, I pureed them once fully cooked with 1 cup of beef broth. That is a second change I made, beef not chicken broth for all of the obvious reasons. For me, a cheesebuger always includes sliced tomato, so that brought me to my third modification - 1 14 ounce can of diced tomatoes with juices. My fourth change was to use a full pound of ground beef. I also used the pan drippings to cook the mirepoix which contributes greatly to the meaty flavor of the soup. To keep the cooked ground beef moist & tender, I did not return it to the pot until the potatoes were almost done. The mirepox puree eliminates the need for the roux to thicken the soup. I used the combination of the puree and the starch from the cooked potatoes to create a creamy base for the soup as the cheese melted. Rather than Velveeta, which contributes too much salt to the soup, I used 4 ounces of cream cheese and 12 ounces of sharp cheddar (use the cheese you best like on you cheeseburger). The cream cheese also helps with the emulsification of the sauce, and made the sour cream unnecessary. I finished with salt & pepper to taste along with a generous 1/2 teaspoon of dry mustard. After all what is a cheeseburger without ketchup (the tomatoes) and mustard? While I made a number of changes that I prefer to this soup, I would not have thought of a cheeseburger soup with out this for inspiration."
"Used small red potatoes, added and extra cup of broth, doubled the meat to 1 lb, and left off the carrots. Super yummy!!!"
"The best cheeseburger soup ever!! I substituted homemade Velveeta for store-bought and white whole-wheat flour for the AP. My bunch demolished the entire pot so next time I'll double the recipe."
"Sorry taste of home,don't do white flour or Velveeta,YUK!!!"
"YIKES 450 calories and 33 grams of carbs? Looks great but unhealthy as all get out"
"The best cheese burger soup ever! My family loves it."
"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 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!"