Big Batch Cheeseburger Soup Recipe
When my mother-in-law gave me her recipe for cheeseburger soup, I changed it a little to make it my own. You can use turkey meat instead of beef or add bell peppers or jalapenos for a little kick. —Christina Addison, Blanchester, Ohio
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- 1 small onion chopped
- 3 cups chicken broth
- 1/4 cup sour cream
- 1 tablespoon dried parsley flakes
- 2 medium carrots shredded
- chopped fresh parsley optional
- 1 pound lean ground beef (90% lean)
- 1 celery rib finely chopped
- 1-1/2 cups whole milk
- 1-3/4 pounds potatoes (about 3-4 medium) peeled and cut into 1/2-inch pieces
- 1 package (8 ounces) process cheese (velveeta) cubed
- Carbohydrate 3.12797890849164 g
- Cholesterol 383.956723814277 mg
- Fat 75.6548952545571 g
- Fiber 0.748733792618391 g
- Protein 97.4064065277975 g
- Saturated Fat 22.5416295127104 g
- Serving Size 1 1 serving (551g)
- Sodium 373.638617322128 mg
- Sugar 2.37924511587325 g
- Trans Fat 6.64380675484761 g
- Calories 1109 calories
Directions In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Transfer to a 4- or 5-qt. slow cooker. Add potatoes, broth, milk, carrots, celery and seasonings. Cook, covered, on low 7-9 hours or until vegetables are tender. Stir in cheese until melted. Stir in sour cream. If desired, sprinkle with parsley. Yield: 6 servings (2-1/4 quarts). Originally published as Slow Cooker Cheeseburger Soup in Taste of Home Christmas Annual Annual 2016, p36
