PREP TIME: 20 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 8
Feed the crowd with this impressive rich and creamy, cheesy soup with a mild spice. Always a huge hit and super comforting. This mouthwatering Cheeseburger Soup is simply amazing and will surely wow everyone with the very first bite! And with the right amount of everything (cheesy, creamy, and spicy), this soup is to die for!
INGREDIENTS
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½ lb ground beef
¾ c. onion chopped
¾ c. Carrots shredded
¾ 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 1-¾ lbs
¼ c. all-purpose flour okay to use gluten-free here
12 oz. pepper jack Velveeta
1-½ c. milk
¾ tsp salt
¼ tsp pepper
¼ c. sour cream
How to make Cheeseburger Soup from Taste of Home
Step 1: Cook the beef in a 3-quart saucepan until brown. Drain when done and keep the browned beef aside.
Step 2: Melt a tbsp butter in the now-empty pan, then saute the onion, carrots, celery, basil, and parsley for approximately 10 minutes until the veggies are tender.
Step 3: To the pan, add the broth along with the potatoes and beef. Bring the mixture to a boil. Once boiling, decrease the heat. Put the lid on and let the mixture simmer for about 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 the butter has melted, add in the flour. Cook for about 3 to 5 minutes, stirring until bubbly. Add this to the soup. Bring the soup back to a boil, cooking, and stirring for another 2 minutes.
Step 5: Adjust the heat to low, then add in the cheese, milk, salt, and pepper. Continue to cook, stirring until the cheese has melted. When done, remove from the heat, then stir in the sour cream.
NUTRITION FACTS:
Calories: 352kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg
Ingredients
- ½ lb ground beef
- ¾ c. onion chopped
- ¾ c. Carrots shredded
- ¾ 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 1-¾ lbs
- ¼ c. all-purpose flour okay to use gluten-free here
- 12 oz. pepper jack Velveeta
- 1-½ c. milk
- ¾ tsp salt
- ¼ tsp pepper
- ¼ c. sour cream
Instructions
Step 1: Cook the beef in a 3-quart saucepan until brown. Drain when done and keep the browned beef aside.
Step 2: Melt a tbsp butter in the now-empty pan, then saute the onion, carrots, celery, basil, and parsley for approximately 10 minutes until the veggies are tender.
Step 3: To the pan, add the broth along with the potatoes and beef. Bring the mixture to a boil. Once boiling, decrease the heat. Put the lid on and let the mixture simmer for about 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 the butter has melted, add in the flour. Cook for about 3 to 5 minutes, stirring until bubbly. Add this to the soup. Bring the soup back to a boil, cooking, and stirring for another 2 minutes.
Step 5: Adjust the heat to low, then add in the cheese, milk, salt, and pepper. Continue to cook, stirring until the cheese has melted. When done, remove from the heat, then stir in the sour cream.
