Cheeseburger Soup

I hope that you all had a fantastic holiday!  Mine was great except for the fact me and the hubby came down with really bad head colds!  I had something completely different planned for dinner and the only thing that sounded good was soup.  Plus it was snowing all day.  Perfect soup day.  This soup was so delicious!  It is an award winning soup and it is excellent.  I loved the cheesy flavor and I loved that it was different than other soups that we had tried.  It became an instant favorite and it made a lot so I am excited to have leftovers!
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4.8 from 103 reviews
Cheeseburger Soup
 
Prep time
Cook time
Total time
 
This soup is insanely delicious! Made with fresh ingredients and topped with shredded cheese, you will make it again and again!
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Ingredients
  • ½ pound ground beef (use 1 pound)
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • ¼ cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ to ½ teaspoon pepper
  • ¼ cup sour cream
Instructions
  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Notes
Recipe Adapted from Taste of Home

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Categories
BeefCheeseVegetables

Comments

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  1. This was a huge hit with hubby-and me too! Like eating a liquid bacon cheeseburger. So, so yummy! . . . and so so easy! Best of both worlds!
    I did decide to make it Bacon Cheeseburger Soup. I cooked the bacon 1st. Then cooked the ground meat [venison-hubby is a hunter] in the bacon fat. Substituted 1 cup of the chicken broth [Better Than Bullion] with 1 cup of beef broth [Better Than Bullion] – so 2 cups chicken broth, 1 cup beef broth.
    Added 1/2 the cooked bacon, crumbled, at the end with the cheese & milk. Served each bowl with 1 additional piece of bacon crumbled as garnish along with some finely shredded cheddar cheese.
    Absolutely used the 1 lb of velveeta (which I think makes this soup – but I am such a huge fan of this product almost all my days 😉! – so might be a bit biased 😊) Should have read all the reviews before adding the sour cream because planning on freezing the leftover. Will get back to you all to let you know how freezing with sour cream in went!

  2. So good! I left out the carrots and celery (kids) I think next time I may omit the potatoes and add elbow noodles (request from the kids).

    1. So was it good without the carrots and celery? I’ve made it many times by the recipe but I don’t have carrots and celery on hand so I was wondering if it would be good without them.

  3. The recipe states to use 1/2 lb ground beef then says (use 1 pound). Do I use the whole pound? Or half a pound? This looks good.

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