Potato cheeseburger soup

Potato Cheeseburger Soup Recipe

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Barbara Howard


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 votes
8 (2 1/4 quarts)


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


1In 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.
2Add the broth, potatoes, and beef; bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until
potatoes are tender.
3Meanwhile, 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.

About Potato cheeseburger soup

Course/Dish: Soups, Beef Soups
Hashtags: #potato, #cheeseburger