Cheeseburger Soup Recipe

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Cheeseburger Soup

Jan Mullikin


About two years ago, a student of mine told me while she was pregnant she craved cheeseburgers. She was afraid of gaining too much wait so I found a recipe that would be a little less if made with very lean ground chuck. She loved it! I'm not a big ground chuck lover but this recipe is hard to resist! The soup is so hardy it's a complete meal in itself. (Since I substitute the cheese with the slices, I guess-timate how much it needs by taste! You could use regular Velvetta, but we were watching calories and fat!)

pinch tips: How to Use a Whisk






5 Min


35 Min


1/2 lb
very lean ground chuck (I use 97% lean)
3/4 c
chopped onions
1 tsp
1 tsp
dried parsley flakes
4 Tbsp
diet margarine, divided into tablespoons
3 c
fat free chicken broth
4 c
diced, peeled potatoes
1/4 c
2 c
processed cheese (like Velvetta, but I used Weight Watchers American Cheese)
1 1/2 c
fat free milk
3/4 tsp
salt (I used low salt)
1/4 tsp
pepper (to taste)
3/4 c
fat free sour cream

Directions Step-By-Step

Brown beef completely in a skillet; drain; pat dry and set aside in a bowl.
Wipe out that skillet and saute onions, parsley, basil and 1 tbs. of margarine until clear.
Add chicken broth, potatoes and beef and bring to a boil. Cover and let it simmer until potatoes are tender.
While that's simmering, melt remaining margarine with flour and mix into a paste. Add to the potato mixture and bring to a boil. Mix well.
Add cheese, milk, salt & pepper. Heat until cheese melts. Remove from heat; fold in sour cream. This makes a lot of soup! We never have left overs. I serve with ranch flavored fat free croutons on top.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Quick & Easy