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Cheeseburger Soup


8 servings


Prep: 45 min. Cook: 10 min.


  • 1/2 pound ground beef

  • 4 olive oil

  • 3/4 cup chopped onion

  • 3/4 cup shredded carrots

  • 3/4 cup diced celery

  • 1 teaspoon dried or fresh basil

  • 1 teaspoon dried or fresh parsley flakes

  • 1-3/4 pounds (about 4 cups) cubed peeled potatoes

  • 3 cups chicken stock

  • 1/4 cup all-purpose flour

  • 2 to 4 cups freshly grated mild cheese

  • 1-1/2 cups whole milk

  • 3/4 teaspoon salt

  • 1/4 to 1/2 teaspoon pepper

  • 1/4 cup sour cream


In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Grate cheese with a cheese grater to yield 2-4 cups.

Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Test Kitchen Tips

  • Save on prep time by using frozen cubed hash brown potatoes in place of fresh.

  • To prevent soup from curdling, remove from the heat before adding sour cream.

  • Go all out! Serve in bread bowls with condiment skewers.

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