Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings
This Cheeseburger Soup is so comforting! The incredible flavors in this soup are very satisfying! Try this recipe now. Enjoy!
Ingredients:
¾ c Carrots, shredded
¼ c sour cream
3 c chicken broth
½ pound ground beef
¼ c all-purpose flour okay to use gluten-free here
¾ c onion, chopped
1 tsp dried parsley flakes
¾ tsp salt
12 ounces pepper jack Velveeta, cut into cubes
¼ tsp pepper
1-½ c milk
1 tsp dried basil
4 tbsp butter, divided
4 c peeled potatoes, diced, about 1-¾ lbs.
¾ c celery, diced
Directions:
Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer it to a mixing bowl.
In the same pan, add butter and allow it to melt.
Add carrots, onion, celery, basil, and parsley. Sauté for a few minutes until soft.
Bring the browned beef back into the pan together with potatoes and broth. Scrape the bottom of the pan to get the browned bits. Let it boil.
Turn the heat down to low, then cover the pan with the lid. Simmer for a couple of minutes until the potatoes are fork-tender.
Place a small skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add flour, then whisk and cook for a minute.
Add the soup and stir until well blended. Let it boil.
Turn the heat down to low, then add cheese, milk, salt, and pepper. Stir everything until well blended.
Remove the pan from the stove, then stir in the sour cream.
Serve and enjoy!
Nutrition Facts:
Calories: 352 kcal | 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
- ¾ c Carrots, shredded
- ¼ c sour cream
- 3 c chicken broth
- ½ pound ground beef
- ¼ c all-purpose flour okay to use gluten-free here
- ¾ c onion, chopped
- 1 tsp dried parsley flakes
- ¾ tsp salt
- 12 ounces pepper jack Velveeta, cut into cubes
- ¼ tsp pepper
- 1-½ c milk
- 1 tsp dried basil
- 4 tbsp butter, divided
- 4 c peeled potatoes, diced, about 1-¾ lbs.
- ¾ c celery, diced
Instructions
Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer it to a mixing bowl.
In the same pan, add butter and allow it to melt.
Add carrots, onion, celery, basil, and parsley. Sauté for a few minutes until soft.
Bring the browned beef back into the pan together with potatoes and broth. Scrape the bottom of the pan to get the browned bits. Let it boil.
Turn the heat down to low, then cover the pan with the lid. Simmer for a couple of minutes until the potatoes are fork-tender.
Place a small skillet on the stove and turn the heat to medium. Add butter and allow it to melt. Add flour, then whisk and cook for a minute.
Add the soup and stir until well blended. Let it boil.
Turn the heat down to low, then add cheese, milk, salt, and pepper. Stir everything until well blended.
Remove the pan from the stove, then stir in the sour cream.
Serve and enjoy!
