Cheeseburger Soup
A local restaurant serves a similar soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. —Joanie Shawhan, Madison, Wisconsin
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
- 1/4 cup all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 1 teaspoon dried basil
- 3 cups chicken broth
- 1/4 cup sour cream
- 4 tablespoons butter divided
- 3/4 cup diced celery
- 1 teaspoon dried parsley flakes
- 1-1/2 cups whole milk
- 1-3/4 pounds (about 4 cups) cubed peeled potatoes
- 2 cups shredded velveeta process cheese
- Carbohydrate 5.96845662160588 g
- Cholesterol 381.631581983318 mg
- Fat 80.0334778508269 g
- Fiber 0.894940050913753 g
- Protein 91.8054765440161 g
- Saturated Fat 25.5570935773066 g
- Serving Size 1 1 servings (2-1/4 quarts). (541g)
- Sodium 450.45355714 mg
- Sugar 5.07351657069213 g
- Trans Fat 6.96023766155323 g
- Calories 1134 calories
In a large saucepan over medium heat, cook and crumble beef until no longer pink; 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., 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.
