Search thousands of recipes reviewed by home cooks like you.

Cheeseburger Soup II

Cheeseburger Soup II

Holly

Holly

This is a creamy and soothing soup. Potatoes and cheese make it smooth and substantial. This soup and a salad makes a delicious easy meal.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 5 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 712 kcal
  • 36%
  • Fat:
  • 54.4 g
  • 84%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1439 mg
  • 58%

Based on a 2,000 calorie diet

Directions

  1. In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
  2. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
  3. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
  4. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Destra N.
30

Destra N.

10/23/2009

My mom made this for us when I was growing up and it's still a favorite. I've made my own modifications, though, which make it even easier. 1) Instead of Velveeta, I buy a bag of shredded Mexican style cheese. Bags of shredded cheese are typically 8 oz. on the nose. 2) Instead of shredding carrots myself, I buy them pre-shredded. Quantity should be somewhere between 3/4 and 1 cup. 3) Cut the butter in half, reduce the flour to about a tablespoon, and use ground bison instead of beef for a lower fat version. 4) Soy milk subs for the regular milk just fine. 5) Occasionally, I'll reduce the potatoes and make up the difference with cauliflower. 6) This is where it gets blasphemous: After you brown the beef, just dump everything but the sour cream into a crock pot and let it cook on low all day. That butter/flour bit? It's all just going to melt into the soup anyway! I swear it comes out the same and it's a lot less work. Sour cream should be added just before serving.

WILEZ
30

WILEZ

2/7/2003

AWESOME!!! My husband always raved about a Cheesburger Soup he eats at a local restaurant during his lunch breaks, so I decided to find a recipe. I used this one and the only changes I made were that I used fresh peeled and cubed potatoes rather than hash browns and I added more meat. He said it was better than any he's ever had! I had never heard of Cheesburger Soup, but you can bet I, too, am a fan now. Thanks for a great recipe!

ALISSASMOM
17

ALISSASMOM

11/10/2005

Made this tonight and the family really enjoyed it. The only reason I didn't give it 5 stars, was because I had to guess at the type of hash browns that it was supposed to have (I used the Simply Potato Shreds that are found in the dairy aisle) Very quick and easy

Similar recipes

ADVERTISEMENT