Cheeseburger Soup

When I first found this recipe in a magazine I thought I don’t know about this. But I tried it for my sometimes picky lunch crew and they all loved it so I knew it was a keeper.

I know this soup isn’t the best to serve on the hot days we’ve been having here but it was one I wanted to share because it is #undeniablydairy, perfect for my 30 Days of Dairy! I served my soup with crusty bread.

5 from 1 reviews
Cheeseburger Soup
Prep time
Cook time
Total time
Serves: 8
  • 1 pound ground beef
  • 4 Tablespoons butter, divided
  • 1 medium onion, diced
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 large potatoes peeled and cubed (about 4 cups)
  • 3 cups chicken broth
  • ¼ cup all-purpose flour
  • 1 /2 lb. Colby cheese or Cheddar cheese, shredded
  • 1½ cups milk
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup sour cream
  1. In a large saucepan or dutch oven over medium heat, cook and brown the ground beef. Drain the grease and remove the cooked beef from the pan, setting it aside for later.
  2. In the same pan, melt 1 Tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 5-7 minutes.
  3. Add the potatoes, cooked ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
  4. Meanwhile, in a small saucepan, melt remaining 3 Tablespoons butter. Add flour; cook and stir until bubbly, 2-3 minutes. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low and simmer.
  5. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.


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