PREP TIME: 10 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 10 mins | SERVINGS: 8
Rich and creamy soup with everything you love in a cheeseburger. Has an amazing Velveeta base with a bit of kick, this sure is always a giant hit and enough to feed a crowd.
INGREDIENTS
1/2 lb ground beef
3/4 c. onion chopped
3/4 c. Carrots shredded
3/4 c. celery diced
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter divided
3 c. chicken broth
4 c. peeled potatoes diced, about 1-3/4 lbs
1/4 c. all-purpose flour okay to use gluten-free here
12 oz pepper jack Velveeta
1-1/2 c. milk
3/4 tsp salt
1/4 tsp pepper
1/4 c. sour cream
How to make Cheeseburger Soup from Taste of Home
Step 1: Brown the beef in a 3-quart saucepan. Once cooked, drain and set the browned beef aside.
Step 2: Add a tbsp butter in the same saucepan. Once melted, saute the onion, carrots, celery, basil, and parsley for about 10 minutes until the vegetables have softened.
Step 3: Pour in the broth, add in the potatoes, then the beef. Bring this to a boil. Then, decrease the heat and cover the pan with a lid. Simmer for approximately 10 to 12 minutes until the potatoes are tender.
Step 4: In the meantime, melt the rest of the butter in a small skillet. Once melted, add in the flour. Cook while stirring for about 3 to 5 minutes until bubbly. Add this to the soup.
Step 5: Bring to a boil and cook for another 2 minutes, stirring.
Step 6: Adjust the heat to low before adding in the cheese, milk, salt, and pepper. Continue to cook until the cheese has melted, stirring.
Step 7: Take out of the heat, then immediately stir in the sour cream.
Ingredients
- 1/2 lb ground beef
- 3/4 c. onion chopped
- 3/4 c. Carrots shredded
- 3/4 c. celery diced
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 4 tbsp butter divided
- 3 c. chicken broth
- 4 c. peeled potatoes diced, about 1-3/4 lbs
- 1/4 c. all-purpose flour okay to use gluten-free here
- 12 oz pepper jack Velveeta
- 1-1/2 c. milk
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 c. sour cream
Instructions
Step 1: Brown the beef in a 3-quart saucepan. Once cooked, drain and set the browned beef aside.
Step 2: Add a tbsp butter in the same saucepan. Once melted, saute the onion, carrots, celery, basil, and parsley for about 10 minutes until the vegetables have softened.
Step 3: Pour in the broth, add in the potatoes, then the beef. Bring this to a boil. Then, decrease the heat and cover the pan with a lid. Simmer for approximately 10 to 12 minutes until the potatoes are tender.
Step 4: In the meantime, melt the rest of the butter in a small skillet. Once melted, add in the flour. Cook while stirring for about 3 to 5 minutes until bubbly. Add this to the soup.
Step 5: Bring to a boil and cook for another 2 minutes, stirring.
Step 6: Adjust the heat to low before adding in the cheese, milk, salt, and pepper. Continue to cook until the cheese has melted, stirring.
Step 7: Take out of the heat, then immediately stir in the sour cream.
