Cheeseburger and "Fries" Chowder

Teresa Jacobson


This is my version of cheeseburger soup that is served in restaurants. Its my husband's favorite kind of soup so I came up with my own version just for him. He loves the addition of "fries" and has been known to squirt a little ketchup in his bowl too. It's hearty and delicious even if you don't add the ketchup.

★★★★★ 1 vote
20 Min
30 Min
Stove Top


1 - 1 1/2 lb
lean ground beef
3/4 c
chopped onion
2/3 c
diced celery
2/3 c
diced carrots
4 oz
baby portabello mushrooms, diced
1 tsp
dried basil
1 tsp
dried parsley flakes
2 Tbsp
olive oil
1 lb
red potatoes, peeled and diced
4 c
chicken broth
4 oz
pkg idahoan instant mashed potatoes, loaded baked or four cheeses flavor
2 c
shredded cheese (i used colby, monterey jack, and gouda)
1/4 c
whipping cream
1/4 c
sour cream
1/2 - 1 tsp
black pepper


1Brown ground beef, drain well and pour into large soup pan. Saute the onion, celery, carrots, mushrooms, dried basil, and dried parsley in the olive oil until tender, about 10 minutes. Add to ground beef in soup pan.
2Add potatoes, broth, and instant potatoes; stir well. cover and bring to a simmer. Stirring often, cook until potatoes are tender, about 20-25 minutes.
3Remove from heat. Stir in cheese until melted and well blended. Stir in cream, sour cream, and pepper until well blended.
4Top with cheese and serve with grilled toast. My husband even likes to add a dollop of dill pickle relish.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Other Tag: For Kids