Recipe of the day: Cheeseburger soup

With the chilly rain outside, your body might crave something strong and comforting. Give your body what it needs with this perfect recipe.


When the weather turns cold and rainy, there’s nothing quite like a warm and comforting bowl of cheeseburger soup to lift your spirits.

This hearty soup combines all the flavours of a classic cheeseburger into a creamy and satisfying bowl of goodness. This steaming bowl of delicious soup will make you feel right at home.

How to make a cheeseburger soup

Homemade cheeseburger soup. Picture: iStock
Homemade cheeseburger soup. Picture: iStock

Ingredients

  • 453g ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • 1/4 cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed. The Chef used 453g or 2 cups shredded cheddar cheese
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream

Method

  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 tablespoon butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In a small skillet melt remaining butter (3 tablespoon) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

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Print

Cheeseburger soup

Homemade Cheeseburger soup

  • Author: Alyssa Rivers
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 Minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: Instant
  • Cuisine: American

Ingredients

Scale
  • 453g ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter divided
  • 3 cups chicken broth
  • 4 cups peeled and diced potatoes
  • 1/4 cup all purpose flour
  • 2 cups of Velveeta processed cheese cubed. The Chef used 453g or- 2 cups shredded cheddar cheese
  • 1 1/2 cups milk
  • 3/4 teaspoon salt
  • 1/4 to 1/2 teaspoon pepper
  • 1/4 cup sour cream

Instructions

  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 Tablespoon butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3 Tablespoon) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. .Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Nutrition

  • Calories: 258kcal
  • Sugar: 6g
  • Sodium: 1067mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 15g
  • Cholesterol: 46mg

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