Cheeseburger Soup

Cream soup but not too rich.

Difficulty: Easy - for beginners

Preparation time:
Cooking time:


1 pound ground beef
3/4 cup onion, chopped (2/3 diced)
3/4 cup carrots, shredded
3/4 cup celery, diced
1 teaspoon dried basil (I had only oregano last night)
1 teaspoon dried parsley
4 tablespoons butter, divided
4 cups chicken broth (homemade is great!)
4 cups potatoes, diced
1/4 cup flour
8 ounces Velveeta, cubed
1 1/2 cups milk
salt and pepper to taste
1/4 cup sour cream
shredded cheddar or Mexi blend cheese


In 3 quart saucepan, brown beef, drain and set aside. In the same saucepan saute onions, carrots, celery, basil, and parsley in 1 tablespoon of butter until vegetables are tender, about 10 minutes. Add 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 until bubbly. Add to soup; bring to boil. Cook and stir for 2 minutes. Reduce heat to low and add cheese, milk, salt, and pepper. Stir until cheese melts. Remove from heat; blend in sour cream. Serve with shredded cheese on top.

TO FREEZE, omit the potatoes (they will be gritty if you freeze them), cool, and put in freezer bag or vaccuum seal bag. To use, thaw and add diced cooked potatoes and reheat.


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