Recipe of the day: Cheeseburger soup

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

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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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 1x2x3x

• 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