Cheeseburger Soup
October 24, 2008
A couple of friends of mine were recently talking about a cheeseburger soup they had tasted. It reminded me of one I had made several years ago. We had really liked it but I had forgotten about the recipe. I was glad to be reminded of the this soup. I found the recipe and gave it a try again.
The original recipe came from Taste of Home. It had carrots and celery in it. Although carrots and celery are good, I do not think they belong in cheeseburgers. So, I leave them out. The original recipe also calls for Velveeta. I really do not like Velveeta. However , it will give this soup a very creamy texture. American style cheese would also work in this recipe. I prefer to use regular cheddar cheese.
My kids love this recipe. It is a quick and easy and a great fall and winter soup to make.
Cheeseburger Soup
1/2 pound ground beef
3/4 cup chopped onion
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) shredded cheddar cheese (see note above)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, basil and parsley in 1 tablespoon 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 the heat; blend in sour cream.
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Hi Lynn,
This looks really yummy! I have a feature on my blog called “Souper Saturday” where I share a soup recipe each Saturday. Would you be willing to allow me to link back to this recipe for my feature tomorrow?
Thanks,
Michelle
http://www.savingsomegreen.blogspot.com
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Hi Michelle, sure you can link to this soup recipe. I love it when people like me recipes. Thanks for reading my blog.
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My mouth is watering. Looks wonderful!
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You are right – the soups are very similar. I also do not like to use Velveeta processed cheese so I use regular cheddar cheese as well. Thanks for sharing all your wonderful recipes.
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that sounds delicious. I will try it.. with beancurd.
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Cheeseburger Soup looks so good. It will hit the spot on a cool fall night. Thanks and have a great day.
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I just saw this. That day that I was going on and on about your 40 minute rolls? This was the soup I was making! Well, a variation of it from allrecipes.com (I think it was that person’s variation of the Taste of Home one, though, because they didn’t call for Velveeta). I also left out the celery, but I kept the carrots. The recipe I read had you just adding the flour and butter to the soup, but like you, I cooked it first. So, basically, I made it according to your directions. Hehe. It was delicious!!! And it was awesome with your 40 minute rolls!
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My husband saw this recipe on your blog a few weeks ago and asked me to make it. I did, and we loved it! I’ve linked your recipe on my blog because we liked it so much! I’m looking forward to trying some of your other recipes.
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how many adults would you say this recipe serves??
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Lynn Reply:
January 11th, 2010 at 9:12 pm
@Emily, This makes enough for my family, which is 2 adults and 3 kids. And usually there is enough for my husbands lunch the next day. I hope that helps.
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