Cheeseburger Soup Recipe

5 559 608
Cheeseburger Soup Recipe
Cheeseburger Soup Recipe photo by Taste of Home
Publisher Photo

Cheeseburger Soup Recipe

Read Reviews
5 559 608
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.

    • 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

    Select the Newsletters that interest you to subscribe

    By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

    Please enter a valid email

    You Are successfully subscribed

    ERROR! Please try Again

    Reviews forCheeseburger Soup

    My Review
    Click stars to rate
    Loading Image
    Any changes to your rating or review will appear where you originally posted your review
    Sort By :

    Average Rating
    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."

    MY REVIEW
    ms11145 User ID: 1604521 281999
    Reviewed Jan. 13, 2018

    "I used this recipe as a guide. I had to remove the carrots as some of family do not like cooked carrots, so I added corn instead. I also added a tsp of Worcestershire sauce and 1/8 cup of red wine, The alcohol cooks out leaving more of a rich flavor to the meat."

    MY REVIEW
    mjflowers User ID: 5877763 281722
    Reviewed Jan. 8, 2018

    "My family loved this soup! It was very filling and easy to put together. I used the frozen cubed hash brown potatoes which was a huge time saver. I too used beef broth and two cans cheddar soup since it was what I had on hand instead of velveeta.quick, easy, and delicious!"

    MY REVIEW
    Sherry User ID: 9317290 281610
    Reviewed Jan. 6, 2018

    "I used Gluten Free All Purpose Flour to make it gluten free for my son. Also used 2% milk Velveeta. It was delicious! Very thick and filling."

    MY REVIEW
    whatever-1-2-3 User ID: 5315873 280328
    Reviewed Jan. 1, 2018

    "Since I live alone, this makes a more soup than I can use at once. I didn't like it frozen. I have found that if I make the base(NOT THE CHEESE) and freeze it into 2 or 3 bowls, I can then just thaw one of these, and add the cheese then."

    MY REVIEW
    momtotomandmike User ID: 5358731 280265
    Reviewed Dec. 31, 2017

    "My friend shared this recipe with me a decade ago and it is still a family favorite. It is now a football favorite too! I make this to sell at our concession stand. It always sells out."

    MY REVIEW
    janila User ID: 5635780 279950
    Reviewed Dec. 25, 2017

    "As we prepared to spend the last part of a frigid Christmas Day watching our Steelers and Eagles play, I wanted something comforting and easy for dinner and this was IT! Absolutely delicious. Only adaptation I made was using beef broth instead of chicken broth because that is what I had on hand. This has already been added to my recipe blog."

    MY REVIEW
    Kim User ID: 9369907 279575
    Reviewed Dec. 19, 2017

    "Why do people review recipes if they modify the ingredients or "don't do white flour or Velveeta?'"

    MY REVIEW
    Jellybug User ID: 53068 279571
    Reviewed Dec. 19, 2017

    "My family loved this soup, easy to prepared, the soup was full bodied, creamy and delicious. I normally do not use Velveeta in anything, but in this soup, it was perfect."

    Loading Image