Total Time
Prep 15 mins
Cook 25 mins

Nice hearty soup.

Ingredients Nutrition


  1. Season and brown meat to taste.
  2. Drain and put into a Dutch oven.
  3. Add onion, carrots, basil, parsley, broth, and potatoes.
  4. Bring to a boil, reduce heat, cover and simmer for 10 minutes.
  5. Mix and melt butter and flour until bubbly.
  6. Add to soup mixture; cook and stir for 2 minutes.
  7. Reduce heat to low, add cheese, milk, salt and pepper.
  8. Cook until cheese melts.
  9. Remove from heat; blend in sour cream.
Most Helpful

5 5

I had to tweak the recipe a bit for our tastes, but once I did that, this soup was a hit! The recipe, as prepared, is quite bland. Being in the south, we're used to a lot of flavor -- I had to add a lot more seasoning - salt, garlic powder, a teaspoon of chicken bouillon granules - to suit our tastes. Additionally, I used a bit more Velveeta than called for and threw in a handful of grated cheese blend. Once it was complete, it earned a hefty five stars. I'm always sorry to see folks post that a recipe had no flavor, or lacked a particular spice. That's what we do as cooks - we improvise until it suits our tastes!

2 5

I was disappointed with this soup. I followed the ingredients and instructions exact.
Soup was bland. I will say there is room for improvement. This did not taste like a cheeseburger at all. It wasn't bad but lacking taste. As the recipe is the soup broth is thick which is good because we like thick soups. I'm sorry.

5 5

Awesome! I'll be making this again!