cheeseburger and "fries" chowder

Name: Cheeseburger and "Fries" Chowder
Prep time: 20 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1-1 1/2 pound(s) lean ground beef; 3/4 cup(s) chopped onion; 2/3 cup(s) diced celery; 2/3 cup(s) diced carrots; 4 ounce(s) baby portabello mushrooms, diced; 1 teaspoon(s) dried basil; 1 teaspoon(s) dried parsley flakes; 2 tablespoon(s) olive oil; 1 pound(s) red potatoes, peeled and diced; 4 cup(s) chicken broth; 4 ounce(s) pkg Idahoan instant mashed potatoes, loaded baked or four cheeses flavor; 2 cup(s) shredded cheese (I used colby, monterey jack, and gouda); 1/4 cup(s) whipping cream; 1/4 cup(s) sour cream; 1/2-1 teaspoon(s) black pepper

(2 RATINGS)

424 Pinches 12 Photos

Teresa Jacobson

New Orleans, LA

Updated on Dec 11, 2018

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.

Rate

Blue Ribbon Recipe

Wow! We really do think this tastes like a cheeseburger with a side of fries ... only in chowder form. It's full of rich, savory flavor with the perfect amount of seasoning. This chowder recipe is easy to prepare and cooks fast. We became instant fans of this full-flavored soup.

— The Test Kitchen

prep time 20 Min

cook time 30 Min

method Stove Top

yield 8 serving(s)

Ingredients

1-1 1/2 pounds lean ground beef
3/4 cup chopped onion
2/3 cup diced celery
2/3 cup diced carrots
4 ounces baby portabello mushrooms, diced
1 teaspoon dried basil
1 teaspoon dried parsley flakes
2 tablespoons olive oil
1 pound red potatoes, peeled and diced
4 cups chicken broth
4 ounces pkg Idahoan instant mashed potatoes, loaded baked or four cheeses flavor
2 cups shredded cheese (I used colby, monterey jack, and gouda)
1/4 cup whipping cream
1/4 cup sour cream
1/2-1 teaspoon black pepper

How To Make cheeseburger and "fries" chowder

Step 1

Brown 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.

Step 2

Add potatoes, broth, and instant potatoes; stir well. cover and bring to a simmer. Stirring often, cook until potatoes are tender, about 20-25 minutes.
Step 3

Remove from heat. Stir in cheese until melted and well blended. Stir in cream, sour cream, and pepper until well blended.
Step 4

Top with cheese and serve with grilled toast. My husband even likes to add a dollop of dill pickle relish.
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