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.
![Homemade Cheeseburger soup](https://media.citizen.co.za/wp-content/uploads/2023/11/Homemade-Cheeseburger-soup.jpg)
Homemade cheeseburger soup. Picture: iStock
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
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
- Brown the ground beef in 3 quart saucepan. Drain and set aside.
- In the same saucepan add 1 tablespoon butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
- Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
- 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.
- 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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PrintCheeseburger soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 Minutes
- Yield: 6 1x
- Category: Soup
- Method: Instant
- Cuisine: American
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
Instructions
- Brown the ground beef in 3 quart saucepan. Drain and set aside.
- In the same saucepan add 1 Tablespoon butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
- Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
- 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.
- .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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