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.
- 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 onion is tender, about 10 minutes. Add broth, potatoes and ground beef, bring to a boil. Reduce heat to low, cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour and cook, stirring for 3-5 minutes or until bubbly. Add to soup and 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.