PREP TIME: 20 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 8
This cheesy soup is rich and super creamy! An original of Taste of Home that you can whip up anytime at home. I love the Velveeta base and the mild kick of this cheeseburger soup. It effortlessly binds everything together to create the best, incredibly comforting, five-star Cheeseburger Soup that everyone will ask for again and again!
INGREDIENTS
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4 tbsp butter divided
4 c. peeled potatoes diced, about 1-¾ pounds
1 lb ground beef
¾ c. onion chopped
¾ c. celery diced
¾ c. Carrots shredded
1 tsp dried basil
2 cloves garlic
1 tsp dried parsley flakes
3 c. chicken broth
12 oz. pepper jack Velveeta cut into cubes
¼ c. all-purpose flour (or use gluten-free)
1-½ c. milk
¼ c. sour cream
¾ tsp salt
¼ tsp pepper
How to make Cheeseburger Soup from Taste of Home
Step 1: Cook the beef in a 3-quart saucepan over medium-high heat until no longer pink. When done, drain the excess grease and set it aside.
Step 2: Add another tbsp butter in the same saucepan. Place the onion, carrots, celery, basil, and parsley and saute for about 10 minutes or until the veggies are tender. Add the garlic and continue to cook for a minute more until aromatic.
Step 3: Pour in the broth, then add the potatoes and beef. Bring the mixture to a boil, then decrease the heat. Put the lid on and simmer for about 10 to 12 minutes or until the potatoes are soft.
Step 4: In the meantime, melt the rest of the butter in a small skillet. Add the flour once the butter has melted and whisk for about 3 to 5 minutes or until bubbly. Pour this into the soup and continue cooking for additional 2 minutes, stirring.
Step 5: Adjust the heat to low, then add the cheese and milk to the pan. Season with salt and pepper. Cook further until the cheese has melted.
Step 6: Take off the heat when done and 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
- 4 tbsp butter divided
- 4 c. peeled potatoes diced, about 1-¾ pounds
- 1 lb ground beef
- ¾ c. onion chopped
- ¾ c. celery diced
- ¾ c. Carrots shredded
- 1 tsp dried basil
- 2 cloves garlic
- 1 tsp dried parsley flakes
- 3 c. chicken broth
- 12 oz. pepper jack Velveeta cut into cubes
- ¼ c. all-purpose flour (or use gluten-free)
- 1-½ c. milk
- ¼ c. sour cream
- ¾ tsp salt
- ¼ tsp pepper
Instructions
Step 1: Cook the beef in a 3-quart saucepan over medium-high heat until no longer pink. When done, drain the excess grease and set it aside.
Step 2: Add another tbsp butter in the same saucepan. Place the onion, carrots, celery, basil, and parsley and saute for about 10 minutes or until the veggies are tender. Add the garlic and continue to cook for a minute more until aromatic.
Step 3: Pour in the broth, then add the potatoes and beef. Bring the mixture to a boil, then decrease the heat. Put the lid on and simmer for about 10 to 12 minutes or until the potatoes are soft.
Step 4: In the meantime, melt the rest of the butter in a small skillet. Add the flour once the butter has melted and whisk for about 3 to 5 minutes or until bubbly. Pour this into the soup and continue cooking for additional 2 minutes, stirring.
Step 5: Adjust the heat to low, then add the cheese and milk to the pan. Season with salt and pepper. Cook further until the cheese has melted.
Step 6: Take off the heat when done and stir in the sour cream
