"I use sharp cheddar cheese because I like the taste but any cheddar is good." — AUNTYLENE
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cubed Cheddar cheese
1 1/2 cups
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.
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.
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!!
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.
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.
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.
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! :-)
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheeseburger Soup I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 246
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