Hearty Cheeseburger Soup
photo by Kim M.
- Ready In:
2 1/4 quarts
- 1⁄2 lb ground beef
- 3⁄4 cup onion (chopped)
- 3⁄4 cup carrot (shredded)
- 3⁄4 cup celery (diced)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter (divided)
- 3 cups chicken broth
- 4 cups potatoes (peeled and diced)
- 1⁄4 cup all-purpose flour
- 8 ounces Velveeta cheese (cubed)
- 1 1⁄2 cups milk
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄4 cup sour cream
- In a 3-qt. saucepan, brown beef; drain and set aside.
- In same saucepan saute onion, carrots, celery, basil and parsley in 1 tbsp butter until vegetables are tender, about 10 minutes.
- Add broth, potatoes and beef; bring to a boil.
- Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt remaining butter.
- Add flour; cook and stir for 3-5 minutes or until bubbly.
- Add to soup; bring to a boil. Cook and stir for 2 minutes.
- Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
- Remove from heat; blend in sour cream.
Questions & Replies
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Yummy! This was great with fresh breadsticks and a salad! I easily doubled the recipe, and then froze half. It froze AND reheated well! If you want a hearty and flavor-ful soup that is family friendly, this is it! To get fancy, you can serve it with shredded lettuce and pickles on top...or if you are naughty you can add chopped cooked bacon, too.
This soup was OK. It was different for sure from the regular soups, which I liked. My kids did not care for it though. I think that I did not like the basil in it. I would omit if I make it next time or put in just a dash. I substituted noodles for potatoes since I am not a big lover of potatoes in soups that aren't potato soup. You have to give this one a try. Its different and with all the veggies and meat, its filling for sure. Could be a big hit in your family. Thanks for sharing!
This is a WONDERFUL soup that brings both kids and adults to the table. I made three changes to make it more kid-friendly, easy and give it a little zip. First, I puried the onions, carrots and celery after cooking to improve the consistancy and fool the kids. Second, I used frozen hash browns instead of diced potatoes to save time. Third, I added a little shredded colby and dash or two of cayenne pepper to give it some zip. What a hit!!! I always make at least a double batch. Freezes great!!
RECIPE SUBMITTED BY
I currently reside in a quaint little town on Lake Erie. I spend most of my time caring for my three children (DH,DS,DD). My love of cooking comes from my deeply rooted southern upbringing. I love to entertain and people enjoy my vittles.