Monday, November 15, 2010

::Cheeseburger Soup::

I. Love. Soup. I have a couple favorites; one being the Borcht soup from Dan's Supermarket. I love brothy they are on the more healthy side. Not very often do you find me eating a big helping of a creamy, cheese soup. Let this be an exception! ::Cheeseburger Soup:: is definitely not a brothy healthy soup! However, this recipe is full of flavor and is wonderful! I foud this recipe from a cookbook that I have mentioned before; Favorite Recipes Past and Present: Bethany Lutheran Church submitted by: Anna Sweno. I followed this recipe to a "T" and didn't add other ingredients besides maybe adding a little more salt and pepper once it was dished up. I also used 8oz. of Velveeta rather than American cheese. Not only does this soup have wonderful flavor, ue to the basil, parsley, and chicken brother; but it is a "hearty" soup as there is also meat, potatoes and carrots! With the colder weather coming this fits perfect for the season! Enjoy!

::Cheeseburger Soup::

1/2 lb ground beef
3/4 cups chopped onion
3/4 cups shredded carrots
1 tsp basil
1 tsp parsley flakes
4 tsp. butter, divided
3 cups chicken broth
1/2 cup sour cream
4 cups peeled, diced potatoes
1/4 cup flour
8 oz. cubed American cheese
1 1/2 cups milk
3/4 tsp. salt
1/4-1/2 tsp. pepper

In a 3-quart pan, brown beef; drain, set aside. In same saucepan sate onion, carrots, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes an beef. Bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter; add flour; cook and stir 3-5 minutes or until bubbly. Add to soup. Bring to a boil. Cook and stir for 2 minutes. Add cheese, milk, salt and pper and cook and stir until cheese melts. Remove from heat, blend in sour cream.

Starting out by peeling and shredding the carrots.

I love colorful food!

When I first looked at this picture when I uploaded it I wondered what the heck it's an onion!

Chicken broth. I had one can; which I think was 2 1/2 then I used a boulion cube too.

Butter...starting out with the 1 Tbsp first to saute the veggies

Here's to my sister's coworker who told my sister that I needed to put up more meat recipes! :)
Love suggestions!

Saute the veggies with these two lovelies; basil and parsley!

Peel and dice the potatoes; 4 cups.

Peeled potatoes.

Sauted onions, carrots, with basil and parsley; all in butter. This gives off a wonderful aroma! mmmm...

Adding the chicken broth...

Ground beef and potatoes...

Not done yet...but looks yummy to me!

The rest of the butter and the flour...

Added to the soup base thicken it up!

Velveeta...nothing like a little processed cheese!

Starting to melt together.

All melted in!

Add a little salt and pepper and removed from the heat...

1/2 cup of sour cream.

If the Velveeta didn't make it creamy...this will! :)

All done. Smells wonderful. Looks wonderful.

Tastes wonderful!

Enjoy!...and here's to staying warm this winter!


  1. I just made this for supper (Jake's special request) and it is awesome! I added a couple of chopped roma tomatoes too :)

  2. I'm going to make this but skip the canned broth for homemade and skip the velveeta and just use cheddar cheese chunks. Thanks for sharing the recipe :)