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Cheeseburger Soup from the kitchen of Jo Ann Emerson

A hearty Cheeseburger Soup recipes shared by my friend Jo Ann Emerson
Course Soup
Keyword cheeseburger soup, comfort food, soup
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Author Kristen

Ingredients

  • 1/2 pound ground beef
  • 3/4 c chopped onion
  • 3/4 c shredded carrots
  • 3/4 c diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 5 Tablespoons butter divided
  • 2 cans chicken broth
  • 4 cups peeled diced potatoes (I used unpeeled red potatoes)
  • 1/4 cup flour
  • 2 cups 8oz Velveeta, cubed
  • 1 1/2 cup milk
  • 3/4 teaspoon salt and 1/2 teaspoon pepper
  • 1/4 cup sour cream

Instructions

  • In a 6-quart saucepan, brown beef; drain and set aside beef.   
  • In the same saucepan, sate onion, carrots, celery, basil and parsley in 2 Tablespoons butter until vegetables are tender (about 10 minutes). Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
  • Meanwhile, in a small pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  • Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat; stir in sour cream. Makes 8 servings.

Notes

from the kitchen of Jo Ann Emerson