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cheeseburger soup

Cheeseburger Soup

  • Yield: Serves 4-6 1x


Units Scale
  • 1/2 pound ground beef (or turkey for fewer calories)
  • 4 Tablespoons butter, divided
  • 1/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 cups cubed, peeled potatoes
  • 3 cups chicken broth
  • 1/4 cup all-purpose flour
  • 2 to 4 cups shredded Velveeta (you can substitute cheddar or Swiss if you want)
  • 1 1/2 cups whole milk
  • Dash of salt and pepper
  • 1/4 cup sour cream


  1. In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside.
  2. In same saucepan, melt 1 tablespoon butter over medium heat.
  3. Sauté onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes.
  4. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  5. Meanwhile, in a small skillet, melt remaining butter. Add flour, cook and stir until bubbly, 3 to 5 minutes.
  6. 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.
  7. Remove from heat; blend in sour cream.
  8. Serve with a dash of relish for a real “cheeseburger” taste!