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Cheeseburger Soup
Nb persons: 8
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| Cheeseburger Soup Recipe Cheeseburger Soup Recipe photo by Taste of Home Read reviews (216) Rate recipe A local restaurant serves a similar soup but wouldn't share their recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at how good this "all-American" soup turned out. —Joanie Shawhan, Madison, Wisconsin This recipe is: Contest Winning Rate Print Grocery List Recipe Box Email Cheeseburger Soup Recipe Prep: 45 min. Cook: 10 min. Yield: 8 Servings 45 10 55 Ingredients | |
| 1/2 pound | ground beef |
| 3/4 cup | chopped onion |
| 3/4 cup | shredded carrots |
| 3/4 cup | diced celery |
| 1 teaspoon | dried basil |
| 1 teaspoon | dried parsley flakes |
| 4 tablespoons | butter, divided |
| 3 cups | chicken broth |
| 4 cups | diced peeled potatoes, (1-3/4 pounds) |
| 1/4 cup | all-purpose flour |
| 2 cups (8 ounces) | process cheese, (Velveeta), cubed |
| 1-1/2 cups | milk |
| 3/4 teaspoon | salt |
| 1/4 to 1/2 teaspoon | pepper |
| 1/4 cup | sour cream |
Directions
In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).
Nutritional Facts
1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Cheeseburger Soup in Taste of Home October/November 1996, p29
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