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potato cheeseburger soup

(2 ratings)
Recipe by
Barbara Howard
Columbia, SC

Our church loves this soup. When it starts to get cold, there is a certain gentleman that asks me to make him this soup.

(2 ratings)
yield 8 (2 1/4 quarts)

Ingredients For potato cheeseburger soup

  • 1/2 lb
    ground beef
  • 3/4 c
    onion (chopped)
  • 3/4 c
    shredded carrots
  • 3/4 c
    diced celery
  • 4 Tbsp
    butter or margarine, divided
  • 3 c
    chicken broth
  • 4 c
    diced peeled potatoes (1-3/4 pound)
  • 1/4 c
    all purpose flour
  • 8 oz
    process american cheese. cubed (2 cups)
  • 1-1/2 c
  • 1/4 c
    sour cream
  • 1 tsp
    dried basil
  • 1 tsp
    dried parsley flakes
  • 3/4 tsp
  • 1/4-1/2 tsp

How To Make potato cheeseburger soup

  • 1
    In a 3 quart saucepan, brown beef; drain and set aside. In the same saucepan, saute onions, carrots, celery, basil and parsley in 1 tablespoon butter until tender-about 10 minutes.
  • 2
    Add the broth, potatoes, and beef; bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  • 3
    Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir 3-5 minutes or until bubbly. Add to soup. bring to a boil. Cool and stir for 2 minutes. Reduce heat to low. Add milk, cheese, salt, and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

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