Cheeseburger Soup I

Cheeseburger Soup I

875
AUNTYLENE 9

"I use sharp cheddar cheese because I like the taste but any cheddar is good."

Ingredients

50 m servings 411 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 27.3 g
  • 42%
  • Carbs:
  • 22.6g
  • 7%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 596 mg
  • 24%

Based on a 2,000 calorie diet

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Directions

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  1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
  2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
  3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
  4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Reviews

875
  1. 1173 Ratings

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Most helpful

Because I commute 1 hour each way to work, I simplify this recipe. I also use more ground beef, 1#, I buy the cubed hash browned potatoes in the freezer section, along with the frozen diced onio...

Most helpful critical

This recipe was okay (as it was written)...I am only giving it 3 stars because as it is written, I do not love it. But after changes were made it was a pretty good cold day soup. I did not use...

Because I commute 1 hour each way to work, I simplify this recipe. I also use more ground beef, 1#, I buy the cubed hash browned potatoes in the freezer section, along with the frozen diced onio...

This recipe was okay (as it was written)...I am only giving it 3 stars because as it is written, I do not love it. But after changes were made it was a pretty good cold day soup. I did not use...

I was frantically searching for a similar recipe featured in one of the first editions of Taste of Home. It's my husband's favorite, and I lost the recipe! I couldn't get it quite right until th...

I'VE MADE THIS SAME SOUP FOR YEARS. THE KEY TO MAKING THIS IS TO ADD THE FLOUR/BUTTER MIXTURE TO THE VEGGIES AND COOKING ON MED. HIGH FOR TWO MINUTES BEFORE ADDING THE MILK. THE KIDS LOVE IT.

I really liked this soup. The only thing I changed was adding two cloves of chopped garlic, some fried bacon and Valvetta vs cheddar. I also used frozen cubed hashbrown potatos only because th...

We absolutely LOVE this recipe. I have made this for my husband and I several times. I make it just as the recipe states and it turns out perfect every time. I use my food processor to chop th...

I would give it a 6 if i could--- Everyone loves this soup. I use shredded cheese instead but I've made it more than once and it is perfect! It makes more than enough for our 3 person family. An...

As is, delicious but very watery, which isn't what I'd imagined while drooling over the recipe. TRY THIS: the second time, I doubled the cheese and beef (ground steak, instead) and added the pot...

This is my family's favorite soup~hands down. I make it often. It is time-consuming to make all at once so sometimes I prepare the vegetables a day ahead and refrigerate them until needed. I ...