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Cheeseburger Soup
A thick and comforting soup filled with ground beef, potatoes, carrots, cheese and a dollop of sour cream blended in at the end.
Servings:
8
servings
Calories:
448
kcal
Author:
Sara
Ingredients
1
pound
ground beef
4
tablespoons
butter
divided
¾
cup
chopped onion
1
cup
shredded carrots
¾
cup
diced celery
1
teaspoon
dried basil
1
teaspoon
dried parsley flakes
4
cups
cubed
peeled potatoes
3
cups
chicken broth
¼
cup
all-purpose flour
2
cups
Velveeta cheese
cubed
1 ½
cups
whole milk
¾
teaspoon
salt
¼
teaspoon
pepper
¼
cup
sour cream
Instructions
In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside.
In same saucepan, melt 1 tablespoon butter over medium heat.
Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.
Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter.
Add flour; cook and stir until bubbly, 3-5 minutes.
Add to soup; bring to a boil.
Cook and stir 2 minutes. Reduce heat to low.
Stir in cheese, milk, salt and pepper; cook until cheese melts.
Remove from heat; blend in sour cream.
Notes
This is the perfect soup to feed a large family or crowd!
Russet potatoes are best for this recipe because they don’t get mushy.
I recommend using Velveeta cheese for this recipe as it melts the best and it keeps the soup the perfect consistency.
Nutrition
Calories:
448
kcal
|
Carbohydrates:
14
g
|
Protein:
34
g
|
Fat:
28
g
|
Saturated Fat:
14
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
122
mg
|
Sodium:
2329
mg
|
Potassium:
461
mg
|
Fiber:
0.2
g
|
Sugar:
9
g
|
Vitamin A:
878
IU
|
Vitamin C:
0.1
mg
|
Calcium:
422
mg
|
Iron:
2
mg