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‹ Back to Cheeseburger Soup

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CHEESEBURGER SOUP

TOTAL TIME: Prep: 45 min. Cook: 10 min. YIELD: 8 servings (2 quarts).
A local restaurant serves a similar cheeseburger soup but wouldn't share its
recipe with me. I developed my own, modifying a recipe I already had for potato
soup. I was really pleased with the way this all-American dish turned out.
—Joanie Shawhan, Madison, Wisconsin


INGREDIENTS

 * 1/2 pound ground beef
 * 4 tablespoons butter, divided
 * 3/4 cup chopped onion
 * 3/4 cup shredded carrots
 * 3/4 cup diced celery
 * 1 teaspoon dried basil
 * 1 teaspoon dried parsley flakes
 * 1-3/4 pounds (about 4 cups) cubed peeled potatoes
 * 3 cups chicken broth
 * 1/4 cup all-purpose flour
 * 2 to 4 cups shredded Velveeta
 * 1-1/2 cups whole milk
 * 3/4 teaspoon salt
 * 1/4 to 1/2 teaspoon pepper
 * 1/4 cup sour cream


DIRECTIONS

 * 1. 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. Saute 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.
 * 2. 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.


NUTRITION FACTS

1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg
sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.

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