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THE VERY BEST CHEESEBURGER SOUP RECIPE

Cheeseburger soup, originally from Taste of Home magazine, is a rich and creamy, cheesy soup made with ground beef, potatoes, onions, and carrots in a Velveeta base with a mildly spicy kick. 

This cheesy soup is a huge hit and makes enough for a crowd.

INGREDIENTS

Ground beef Onions Carrots Celery Potatoes Broth Butter Flour Milk Mexican-style Velveeta Cream cheese Herbs & spices

Medium Brush Stroke
Medium Brush Stroke

In a 6-quart saucepan or large dutch oven, brown the ground beef over medium-high heat; remove cooked beef from pan, drain, and set aside.

1

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In the same pot over medium heat, sauté onion, carrots, celery, basil, and parsley flakes in butter until vegetables are tender, about 10 minutes.

2

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Press garlic into pot, and cook until just fragrant, about 1 minute.

3

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Add broth, potatoes, and beef to the vegetables in the pot; bring to a boil.

4

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Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

5

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Make a roux in a small skillet by melting remaining 3 tablespoons butter. Add flour; cook and stir for 3-5 minutes or until bubbly.

6

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Add roux to soup; bring to a boil. Cook and stir for 2 minutes. Add cheese, milk, salt, and pepper; cook and stir until cheese melts.

7

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Remove from the heat; blend in sour cream.

8

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