Cheeseburger Soup

Diane Hopson Smith


What better time than the fall for a fresh pot of soup.

This time of year that's what I seem to want; soup, soup and more soup.

I look for hearty one meal soups and this one fits the bill!

I found this recipe recently and I've modified it to my taste, feel free to do the same.

Hope you enjoy!

pinch tips: How to Cook an Over Easy Egg



6 to 8


20 Min


45 Min


Stove Top


1 lb
ground beef, you can use ground chicken or ground turkey
2 Tbsp
olive oil, extra virgin
3/4 c
3/4 c
shredded carrots
3/4 c
diced celery
4 c
potatoes, diced (i used 4 medium size)
1 tsp
basil, dried
1 tsp
parsley flakes
3 1/2 to 4 c
chicken broth
2 Tbsp
butter, melted
1/4 c
all purpose flour
8 oz
cheddar cheese, shredded (i used new york sharpe)
1 1/2 c
salt and pepper, to taste
1/4 c
sour cream, optional

Directions Step-By-Step

This is what you need.
Brown ground meat, drain and rinse to remove grease; set aside.
Saute onions, carrots, and celery in Olive Oil until vegetables are slightly tender; add basil and parsley.
Add browned meat, potatoes and chicken broth to sauted vegetables; bring to slow boil, reduce heat and simmer until potatoes are slightly tender, about 8 to 10 minutes. Remember potatoes with continue to cook and you don't want then mushy.
Meanwhile, combine melted butter and flour to make a paste. Add this to the vegetable and potato mixture, Over a low heat, continue stirring until thickened. Add cheese and milk, stirring until cheese has melted. Add salt and pepper to taste. NOTE: the low heat will prevent the milk from cuddling.
If desired, stir in sour cream just before serving. NOTE: I opted to not put the sour cream in the pot of soup, however for those of us that wanted sour cream I let them put in as little or as much as they wanted.
Serve with warm crusty french bread or biscuits.

About this Recipe

Main Ingredient: Beef
Regional Style: American