Cheeseburger Soup Recipe
Cheeseburger Soup Recipe
Author: Cynthia Lee
Nutrition Information
- Serves: 8
- Calories: 411
- Fat: 27.3 g
- Carbohydrates: 22.6 g
- Sodium: 596 mg
- Fiber: 2.6 g
- Protein: 18.9 g
- Cholesterol: 81 mg
Recipe type: Appetiser
Cuisine: American
Prep time:
Cook time:
Total time:
After Cheeseburger, the Cheeseburger Soup is another big hit all across the globe, especially in America. A classic combination of cheese and beef; this soup is thick and creamy. It is a wonderful dish for kids, who usually like junk food, such as burgers and pizzas. This item is surely much tastier than the market foods and at the same time it is quite healthy.
Ingredients
- Ground beef - ½ pound
- Chopped onion - ¾ cup
- Shredded carrots - ¾ cup
- Diced celery - ¾ cup
- Dried basil - 1 teaspoon
- Dried parsley flakes - 1 teaspoon
- Butter, divided - 4 tablespoons
- Chicken broth - 3 cups
- Diced peeled potatoes (1-3/4 pounds) - 4 cups
- All-purpose flour - ¼ cup
- Process cheese (Velveeta), cubed - 2 cups (8 ounces)
- Milk - 1-1/2 cups
- Salt - ¾ teaspoon
- Pepper - ¼ to ½ teaspoon
- Sour Cream - ¼ cup
Instructions
- In a medium saucepan, cook beef until it gets reddish brown.
- Drain, and set aside.
- In the same saucepan sauté onions, carrots, celery, basil and parsley with one tablespoon of butter.
- Wait for the vegetables to tender. This may take 10-15 minutes.
- Now, add the broth, potatoes and beef, and bring to the boil. Put the lid, and simmer at least for 10-15 minutes.
- Make sure that the potatoes are tender.
- In the meantime, put butter and flour in another small skillet, and stir for 5-7 minutes.
- When it gets bubbly, add to the soup. Let the whole material stir for a few minutes.
- Now, it is the time to stir in cheese, milk, salt and pepper.
- Make sure that the heat is low. Once the cheese is melted, remove the pan from the burner.
- Blend in the sour cream as the final step.
- Your delicious soup is ready.
Instructions
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1
Goes well with:
Roast Beef Sandwich
This is going to complete your full meal for the day.
 - 4 cups All-purpose flour - ¼ cup Process cheese (Velveeta), cubed - 2 cups (8 ounces) Milk - 1-1/2 cups Salt - ¾ teaspoon Pepper - ¼ to ½ teaspoon Sour Cream - ¼ cup Instructions In a medium saucepan, cook beef until it gets reddish brown. Drain, and set aside. In the same saucepan sauté onions, carrots, celery, basil and parsley with one tablespoon of butter. Wait for the vegetables to tender. This may take 10-15 minutes. Now, add the broth, potatoes and beef, and bring to the boil. Put the lid, and simmer at least for 10-15 minutes. Make sure that the potatoes are tender. In the meantime, put butter and flour in another small skillet, and stir for 5-7 minutes. When it gets bubbly, add to the soup. Let the whole material stir for a few minutes. Now, it is the time to stir in cheese, milk, salt and pepper. Make sure that the heat is low. Once the cheese is melted, remove the pan from the burner. Blend in the sour cream as the final step. Your delicious soup is ready. 3.2.1284
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