Recipes

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

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.

NOW READ: Recipe of the day: Bacon and vegetables quiche

Print

Cheeseburger soup

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  • 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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Published by
By Asanda Mbayimbayi
Read more on these topics: beefcheesechefrecipeweather