PREP TIME: 20 mins | COOK TIME: 1 hr | TOTAL TIME: 1 hr 20 mins | SERVINGS: 8
Rich and creamy. This Cheeseburger Soup from Taste of Home is a comforting soup with a Velveeta base and a slight kick. Just before serving, garnish the soup with your favorite toppings, such as crumbled bacon, chives, or croutons.
INGREDIENTS
2 cloves garlic
4 tbsp butter, divided
1 lb. ground beef
¾ c. onion, chopped
¾ c. celery, diced
¾ c. Carrots, shredded
1 tsp dried basil
1 tsp dried parsley flakes
3 c. chicken broth
¼ c. all-purpose flour – or use gluten-free flour
12 oz. pepper jack Velveeta, cut into cubes
4 c. peeled potatoes, diced, about 1-¾ lbs.
1-½ c. milk
¼ c. sour cream
¾ tsp salt
¼ tsp pepper
How to make Cheeseburger Soup
Step 1: Cook the beef in a 3-quart saucepan on medium-high heat until browned. Then, drain when done and set the beef aside.
Step 2: Saute the onion, carrots, celery, basil, and parsley in the same saucepan in 1 tbsp butter over medium heat until the veggies have softened. This takes about 10 minutes. Into the pot, press the garlic, and cook for another minute until aromatic.
Step 3: Pour in the broth. Then, add the potatoes along with the browned beef. Bring the mixture to a boil. Once boiling, decrease the heat. Put the lid on and let the mixture simmer for about 10 to 12 minutes until the potatoes are tender.
Step 4: In the meantime, melt the rest of the butter in a small skillet. Once melted, add the flour and cook while stirring for about 3 to 5 minutes until bubbly. Add this to the soup and bring it to a boil. Cook the soup for another 2 minutes, stirring.
Step 5: Adjust the heat to low. Then, add the cheese along with the milk. To taste, season with salt and pepper. Cook and stir until the cheese has melted.
Step 6: Take the pot off the heat and stir in the sour cream.
NUTRITION FACTS:
Calories: 352 kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg
Cheeseburger Soup from Taste of Home
Ingredients
- 2 cloves garlic
- 4 tbsp butter divided
- 1 lb. ground beef
- ¾ c. onion chopped
- ¾ c. celery diced
- ¾ c. Carrots shredded
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 3 c. chicken broth
- ¼ c. all-purpose flour - or use gluten-free flour
- 12 oz. pepper jack Velveeta cut into cubes
- 4 c. peeled potatoes diced, about 1-¾ lbs.
- 1-½ c. milk
- ¼ c. sour cream
- ¾ tsp salt
- ¼ tsp pepper
Instructions
- Cook the beef in a 3-quart saucepan on medium-high heat until browned. Then, drain when done and set the beef aside.
- Saute the onion, carrots, celery, basil, and parsley in the same saucepan in 1 tbsp butter over medium heat until the veggies have softened. This takes about 10 minutes. Into the pot, press the garlic, and cook for another minute until aromatic.
- Pour in the broth. Then, add the potatoes along with the browned beef. Bring the mixture to a boil. Once boiling, decrease the heat. Put the lid on and let the mixture simmer for about 10 to 12 minutes until the potatoes are tender.
- In the meantime, melt the rest of the butter in a small skillet. Once melted, add the flour and cook while stirring for about 3 to 5 minutes until bubbly. Add this to the soup and bring it to a boil. Cook the soup for another 2 minutes, stirring.
- Adjust the heat to low. Then, add the cheese along with the milk. To taste, season with salt and pepper. Cook and stir until the cheese has melted.
- Take the pot off the heat and stir in the sour cream.
