Community Pick
Best Ever Cheeseburger Soup
photo by Dallas G.
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 lb ground beef
- 1 small onion, chopped
- 2 large carrots, shredded
- 2 teaspoons basil
- 2 teaspoons parsley
- 4 tablespoons butter
- 3 cups chicken broth
- 1 (26 ounce) bag frozen hash browns
- 1⁄4 cup flour
- 8 ounces Velveeta cheese
- 1 1⁄2 cups milk
- salt and pepper
- 1⁄4 cup sour cream
directions
- Season and brown meat to taste.
- Drain and put into a Dutch oven.
- Add onion, carrots, basil, parsley, broth, and potatoes.
- Bring to a boil, reduce heat, cover and simmer for 10 minutes.
- Mix and melt butter and flour until bubbly.
- Add to soup mixture; cook and stir for 2 minutes.
- Reduce heat to low, add cheese, milk, salt and pepper.
- Cook until cheese melts.
- Remove from heat; blend in sour cream.
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Reviews
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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!
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I was disappointed with this soup. I followed the ingredients and instructions exact.<br/>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.
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This is a wonderful, creamy, rich, thick soup. It really hit the spot tonight. Since there's only the 2 of us and it makes so much, I'm going to freeze a couple of small containers for my 87 year old aunt and the remaining for us to have on another cold night. My package of hash browns was 30 oz. so I added more chicken broth. I did add garlic and smoked paprika to the ground beef to give it a little more flavor. The next time I make this soup, I think I will not add the flour/butter mixture. It really doesn't need any more thickening in my opinion. I also think you could add some broccoli to pump up the veggie count.
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Tweaks
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This was a great comfort-food soup for a cold night! I made it tonight for dinner and it 's going to become one of our regular meals. Here are my adjustments. I used celery instead of carrots and a cup of sour cream instead of 1/4 cup. Also, I only had one 2 cup can of chicken broth and diluted it with water to make the 3 cups. Instead of hash browns I used frozen Potatoes O'brien W/Onions & Peppers because I didn't have hash browns. It was grrrreat!
RECIPE SUBMITTED BY
iluvmythomas
United States
Hi everyone. I am a 30 year old who loves to cook and try new recipes. I am married to my Marine now for 10 years. Our son is 8 and our daughter is 5. Right now we are stationed in North Carolina but all our family lives back in WI.