Cheeseburger Soup

Heather M. Baker


I won 1st place with this recipe at our local Fall Fest this past October! Everyone loved it, especially the guys!!! This is my 14 year old sons favorite soup!!! Tastes wonderful.

★★★★★ 3 votes
Slow Cooker Crock Pot


1 lb
ground chuck
3/4 c
finely chopped onion
3/4 c
finely shredded carrots
3/4 c
finely diced celery
1 tsp
dried basil
1 tsp
parsley flakes
4 Tbsp
3 c
chicken stock
4 c
finely peeled, diced potatoes
1/4 c
2 c
velveeta shredded cheese
1 1/2 c
3/4 tsp
1/4 c
sour cream


1Brown your ground chuck, onions, carrots and celery until beef is cooked and other in tender. Remove meat mixture to another plate and let set. Start to make the base of your soup.
2Meanwhile, to the same pan you browned your meat in, add the 4 Tblsp. of butter and melt. Mix in the 1/4 cup flour to form a roux. Gradually stir in chicken stock, basil and parsley. Add diced potatoes and bring to a boil until potatoes are fork tender. Add your meat mixture pack to the pan.
3Reduce heat and add milk, sour cream, salt and cheese. Stir until all is melted and thick. If it is not thick enough for you, just add a little more flour. Spoon into your bowl and serve with crusty bread or rolls.
4You can garnish this any way you like, but I like to make homemade croutons for the tops and sprinkle with extra cheese. (sorry I didn't show that in the picture!)

About this Recipe

Course/Dish: Beef Soups, Cream Soups
Main Ingredient: Beef
Regional Style: American