PREP TIME: 20 MINS | COOK TIME: 1 HR | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 8
This super-rich, cheesy, and creamy soup is a must-try and forever for keeps! The Velveeta base with a mild kick is to die for. This cheeseburger soup is the perfect meal to easily feed a big crowd.
INGREDIENTS
4 tbsp butter divided
1 lb ground beef
¾ c. onion chopped
¾ c. celery diced
1 tsp dried parsley flakes
1 tsp dried basil
2 cloves garlic
3 c. chicken broth
¾ c. Carrots shredded
¼ c. all-purpose flour okay to use gluten-free here
12 oz. pepper jack Velveeta cut into cubes
1-½ c. milk
4 c. peeled potatoes diced, about 1-¾ lbs
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. Drain when done and set aside.
Step 2: Melt 1 tbsp butter in the same pan over medium heat. Saute the onion, carrots, celery, basil, and parsley for about 10 minutes until the veggies are soft. Into the pot, press the garlic, and cook for another minute until aromatic.
Step 3: Pour in the broth and 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 to the skillet and stir in the melted butter for about 3 to 5 minutes or until bubbly. Pour in the soup and bring to a boil. Cook while stirring for about 2 minutes.
Step 5: Adjust the heat to low. Now, add the cheese along with the milk, salt, and pepper and cook until the cheese has melted, stirring often. When done, take the pan off the heat and mix 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
- 1 lb ground beef
- ¾ c. onion chopped
- ¾ c. celery diced
- 1 tsp dried parsley flakes
- 1 tsp dried basil
- 2 cloves garlic
- 3 c. chicken broth
- ¾ c. Carrots shredded
- ¼ c. all-purpose flour okay to use gluten-free here
- 12 oz. pepper jack Velveeta cut into cubes
- 1-½ c. milk
- 4 c. peeled potatoes diced, about 1-¾ lbs
- 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. Drain when done and set aside.
Step 2: Melt 1 tbsp butter in the same pan over medium heat. Saute the onion, carrots, celery, basil, and parsley for about 10 minutes until the veggies are soft. Into the pot, press the garlic, and cook for another minute until aromatic.
Step 3: Pour in the broth and 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 to the skillet and stir in the melted butter for about 3 to 5 minutes or until bubbly. Pour in the soup and bring to a boil. Cook while stirring for about 2 minutes.
Step 5: Adjust the heat to low. Now, add the cheese along with the milk, salt, and pepper and cook until the cheese has melted, stirring often. When done, take the pan off the heat and mix in the sour cream.
