Cheeseburger Soup, originally from Taste of Home, is a rich and creamy, cheesy soup with a Velveeta base and a mildly spicy kick. This soup is a huge hit and makes enough for a crowd.
NUTRITION : Calories: 352kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg
INGREDIENTS 1x2x3x
- 1 pounds ground beef
- ¾ cups onion chopped
- ¾ cups Carrots shredded
- ¾ cups celery diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 cloves garlic
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled potatoes diced, about 1-¾ pounds
- ¼ cups all-purpose flour okay to use gluten-free here
- 12 ounces pepper jack Velveeta cut into cubes
- 1-½ cups milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cups sour cream
INSTRUCTIONS
- In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.
- In the same saucepan over medium heat, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Press garlic into pot, and cook until just fragrant, about 1 minute.
- 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 skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes.
- Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.