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Cheeseburger Soup II

Cheeseburger Soup II

"This is a creamy and soothing soup. Potatoes and cheese make it smooth and substantial. This soup and a salad makes a delicious easy meal."
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servings 712 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 712 kcal
  • 36%
  • Fat:
  • 54.4 g
  • 84%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 33 g
  • 66%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1439 mg
  • 58%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.
  2. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.
  3. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
  4. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.

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Read all reviews 72
  1. 92 Ratings

Most helpful positive review

My mom made this for us when I was growing up and it's still a favorite. I've made my own modifications, though, which make it even easier. 1) Instead of Velveeta, I buy a bag of shredded Mexi...

Most helpful critical review

I made soup without too many changes and it was VERY bland. I left out the carrots and celery. I changed it up before serving and was much better - after a few days in the icebox it was even t...

Most helpful
Most positive
Least positive

My mom made this for us when I was growing up and it's still a favorite. I've made my own modifications, though, which make it even easier. 1) Instead of Velveeta, I buy a bag of shredded Mexi...

AWESOME!!! My husband always raved about a Cheesburger Soup he eats at a local restaurant during his lunch breaks, so I decided to find a recipe. I used this one and the only changes I made were...

Made this tonight and the family really enjoyed it. The only reason I didn't give it 5 stars, was because I had to guess at the type of hash browns that it was supposed to have (I used the Simp...

Great Soup! We loved it! I cooked the beef & drained. Then I added the beef, chicken broth, 2 c. of beef broth (I omitted the milk), vegetables, potatoes & spices.(I shredded my own potatoes.) ...

While this is not exactly gourmet cuisine (come on, it has Velveeta!) it is really delicious. It's wonderful creamy comfort food for a cold day. I added a dash of cayenne, and didn't have the ...

This was SO good! I was really surprised at how this turned out... not at all what I was expecting... much better! I followed the recipe exactly, except for omitting the milk because I was out. ...

This was a hit. Only things I did different were to start the veggies and add the meat to the same pot - veggies stayed in while the meat browned. And I added one handful of shredded cheddar a...

This soup was pretty good. I did make a few changes, I sauteed the beef with garlic, worcestershire and dried parsley to give it some flavor. I used shredded sharp cheddar cheese and completel...


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