Cheeseburger Soup I

804 Reviews 31 Pics
  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
AUNTYLENE
Recipe by  AUNTYLENE

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

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

Directions

  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.

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Reviews (804)

Rate This Recipe
Cindy Carnes
648

Cindy Carnes

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 onions. I use whole milk, and make this recipe as stated. I shave lots of time from assemblage with the 'easy' ingredients. Very hearty, creamy, filling on a cold winter's night. My family loves this, we have been making it for about 5 years now, I was surprised to find it on this site. To thicken this use potato flakes, it works great! The potato flakes make it a richer, thicker soup with substance.

Lora
433

Lora

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 the celery or carrots, that is not on a cheeseburger. I used beef broth instead of chicken broth and the second time I made it I used velvetta instead of cheddar. Cheddar does not get that creamy when melted. I am going to try a pasta in it next time instead of the potatoes. All in all, good basis for a very filling soup.

MINNESOTAMOM
298

MINNESOTAMOM

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 this one! I also add one seeded, minced jalapeno, crumbled bacon, and some cayanne to the adult's portions. He thinks I found the original recipe, but this one's even better!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 411 cal
  • 21%
  • Fat
  • 27.3 g
  • 42%
  • Carbs
  • 22.6 g
  • 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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