Hearty Cheeseburger Soup Recipes

HEARTY CHEESEBURGER SOUP

Hearty Cheeseburger Soup image

This is a great comfort soup that is a meal in itself. Even the kids will like it, just tell them the name of it. I like to serve it with some crusty bread and real butter. I found this in Taste of Home magazine.

Provided by Petdrwife

Categories < 60 Mins

Time 45m

Yield 2 1/4 quarts, 8 serving(s)

Number Of Ingredients 15

Ingredients

1/2 lb ground beef
3/4 cup onion (chopped)
3/4 cup carrot (shredded)
3/4 cup celery (diced)
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter (divided)
3 cups chicken broth
4 cups potatoes (peeled and diced)
1/4 cup all-purpose flour
8 ounces Velveeta cheese (cubed)
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream

Steps:

In a 3-qt. saucepan, brown beef; drain and set aside.
In same saucepan saute onion, carrots, celery, basil and parsley in 1 tbsp butter until vegetables are tender, about 10 minutes.
Add broth, potatoes and beef; bring to a boil.
Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
Meanwhile, in a small skillet, melt remaining butter.
Add flour; cook and stir for 3-5 minutes or until bubbly.
Add to soup; bring to a boil. Cook and stir for 2 minutes.
Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts.
Remove from heat; blend in sour cream.

Nutrition Facts : Calories 339.5, Fat 20, SaturatedFat 11.4, Cholesterol 67.1, Sodium 1036.7, Carbohydrate 24.5, Fiber 2.6, Sugar 4.8, Protein 15.7

CHEESEBURGER SOUP

Cheeseburger Soup image

A local restaurant serves a similar cheeseburger soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased with the way this all-American treat turned out. -Joanie Shawhan, Madison, Wisconsin

Provided by Taste of Home

Categories Dinner Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

Ingredients

1/2 pound ground beef
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 to 4 cups shredded Velveeta
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

Steps:

In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes. , Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

Nutrition Facts : Calories 450 calories, Fat 27g fat (15g saturated fat), Cholesterol 100mg cholesterol, Sodium 1421mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

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