Roundup Record Tribune & Winnett Times -

Cheeseburger Soup


February 19, 2020


• 1/2 pound ground beef

• 4 tablespoons butter, divided

• 3/4 cup chopped onion

• 3/4 cup shredded carrots

• 3/4 cup diced celery

• 1 teaspoon dried basil

• 1 teaspoon dried parsley flakes

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

• 3 cups chicken broth

• 1/4 cup all-purpose flour

• 2 to 4 cups shredded Velveeta

• 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. 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.

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; try cocktail onions and mini pickles.

• More hearty recipes for people who love cheeseburgers.

Nutrition Facts

1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.


Reader Comments


Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2020

Rendered 10/17/2020 15:56