Cheeseburger Soup I

This hearty soup is bursting with delicious, comforting flavors. See more

READY IN 50 mins

Cheeseburger Soup I

Read Reviews (687)

"I use sharp cheddar cheese because I like the taste but any cheddar is good." — AUNTYLENE

Directions

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.

Kitchen-Friendly View

PREP 20 mins
COOK 30 mins
READY IN 50 mins

Reviews More Reviews

Most Helpful Positive Review

Dec 30, 2008

Because I commute 1 hour each way to work, I simplify this recipe. I also use more ground beef, 1#, I buy the cubed hash browned potatoes in the freezer section, along with the frozen diced onions. I use whole milk, and make this recipe as stated. I shave lots of time from assemblage with the 'easy' ingredients. Very hearty, creamy, filling on a cold winter's night. My family loves this, we have been making it for about 5 years now, I was surprised to find it on this site. To thicken this use potato flakes, it works great! The potato flakes make it a richer, thicker soup with substance.

—Cindy Carnes

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Most Helpful Critical Review

Jan 09, 2004

This recipe was okay (as it was written)...I am only giving it 3 stars because as it is written, I do not love it. But after changes were made it was a pretty good cold day soup. I did not use the celery or carrots, that is not on a cheeseburger. I used beef broth instead of chicken broth and the second time I made it I used velvetta instead of cheddar. Cheddar does not get that creamy when melted. I am going to try a pasta in it next time instead of the potatoes. All in all, good basis for a very filling soup.

—Lora

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892 Ratings

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Jan 09, 2004

I was frantically searching for a similar recipe featured in one of the first editions of Taste of Home. It's my husband's favorite, and I lost the recipe! I couldn't get it quite right until this one! I also add one seeded, minced jalapeno, crumbled bacon, and some cayanne to the adult's portions. He thinks I found the original recipe, but this one's even better!!

—MINNESOTAMOM

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Aug 31, 2009

I'VE MADE THIS SAME SOUP FOR YEARS. THE KEY TO MAKING THIS IS TO ADD THE FLOUR/BUTTER MIXTURE TO THE VEGGIES AND COOKING ON MED. HIGH FOR TWO MINUTES BEFORE ADDING THE MILK. THE KIDS LOVE IT.

—JENKINS

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Jan 09, 2004

I would give it a 6 if i could--- Everyone loves this soup. I use shredded cheese instead but I've made it more than once and it is perfect! It makes more than enough for our 3 person family. And it warms up nicely.

—TEEN_SWEETIE

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Apr 13, 2003

We absolutely LOVE this recipe. I have made this for my husband and I several times. I make it just as the recipe states and it turns out perfect every time. I use my food processor to chop the veggies and it makes the soup a perfect consistency. You may like to experiment with different chesses and you might want to add alittle more hamburger to it... but I don't think it's that necessary. I always double the batch and freeze half for a later date. It reheats very well.

—Jennifer : )

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Jan 09, 2004

As is, delicious but very watery, which isn't what I'd imagined while drooling over the recipe. TRY THIS: the second time, I doubled the cheese and beef (ground steak, instead) and added the potato as pre-cooked and prepared mash half-way through - this was a thicker, silky-textured chowder which is much more what the title evokes. (NB use fresh flat-leaf parsley and fresh basil, as dried parsley is one of the most tasteless and pointless of dried herbs :-) ) I was also inspired to abandon the soup idea and make it as a kind of cheese con carne, served on the plate risotto-style (slightly down-sized the seasoning to avoid it being over-rich). Its worth a try! :-)

—LEENUXX

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Jan 17, 2006

This is my family's favorite soup~hands down. I make it often. It is time-consuming to make all at once so sometimes I prepare the vegetables a day ahead and refrigerate them until needed. I also use frozen hashbrowns in place of the potatoes, to save time and because they are the perfect size. This soup is wonderful!!

—trix

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Nutrition

Calories
411 kcal
21%

Carbohydrates
22.6 g
7%

Cholesterol
81 mg
27%

Fat
27.3 g
42%

Fiber
2.6 g
10%

Protein
18.9 g
38%

Sodium
596 mg
24%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheeseburger Soup I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 411
Calories from Fat: 246

% Daily Value *
Total Fat 27.3g 42 %
Saturated Fat 15.4g 77 %
Cholesterol 81mg 27 %
Sodium 596mg 24 %
Potassium 677mg 19 %
Total Carbohydrates 22.6g 7 %
Dietary Fiber 2.6g 10 %
Protein 18.9g 38 %
Sugars 4.5g
Vitamin A 49 %
Vitamin C 29 %
Calcium 42 %
Iron 19 %
Thiamin 16 %
Niacin 56 %
Vitamin B6 25 %
Magnesium 16 %
Folate 23 %

* 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.