Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings
Enjoy this Cheeseburger Soup in the comfort of your home! Ready in just an hour and 20 minutes, you will not be disappointed with this at all! Gather all the ingredients now, and start prepping!
INGREDIENTS :
- ¼ c sour cream
- 3 c chicken broth
- ¾ c onion, chopped
- ¼ tsp pepper
- 1-½ c milk
- 4 c peeled potatoes, diced, about 1-¾ lbs.
- ¼ c all-purpose flour okay to use gluten-free here
- 12 ounces pepper jack Velveeta, cut into cubes
- 1 tsp dried basil
- ¾ c Carrots, shredded
- ¾ tsp salt
- 1 tsp dried parsley flakes
- ¾ c celery, diced
- ½ pound ground beef
- 4 tbsp butter, divided
DIRECTIONS :
- Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer it to a bowl.
- Add butter to the same pan and allow it to melt. Add onion, carrots, parsley, celery, and basil. Sauté for a few minutes until soft.
- Bring the browned beef back into the pan together with the potatoes and broth, then toss everything to combine. Deglaze the pan by scraping the bottom of it to get the browned bits. Allow the mixture to boil.
- Turn the heat down to low, then cover the pan with the lid and let it simmer until the potatoes are fork-tender.
- Place a small skillet on the stove and turn the heat to medium. Add butter and let it melt. Add the flour, then whisk and cook for about a minute. Transfer it to the pot with the soup and stir to combine.
- Turn the heat down to low, then stir in the milk, cheese, salt, and pepper until well incorporated.
- Remove the pan from the stove, then add sour cream and stir to combine. Dish out!
- Serve and enjoy!
Nutrition Facts:
Calories: 352 kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg
CHEESEBURGER SOUP FROM TASTE OF HOME
Yield:
8
Prep Time:
20 minutes
Cook Time:
1 hour
Total Time:
1 hour 20 minutes
Ingredients
- ¼ c sour cream
- 3 c chicken broth
- ¾ c onion, chopped
- ¼ tsp pepper
- 1-½ c milk
- 4 c peeled potatoes, diced, about 1-¾ lbs.
- ¼ c all-purpose flour okay to use gluten-free here
- 12 ounces pepper jack Velveeta, cut into cubes
- 1 tsp dried basil
- ¾ c Carrots, shredded
- ¾ tsp salt
- 1 tsp dried parsley flakes
- ¾ c celery, diced
- ½ pound ground beef
- 4 tbsp butter, divided
Instructions
- Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Transfer it to a bowl.
- Add butter to the same pan and allow it to melt. Add onion, carrots, parsley, celery, and basil. Sauté for a few minutes until soft.
- Bring the browned beef back into the pan together with the potatoes and broth, then toss everything to combine. Deglaze the pan by scraping the bottom of it to get the browned bits. Allow the mixture to boil.
- Turn the heat down to low, then cover the pan with the lid and let it simmer until the potatoes are fork-tender.
- Place a small skillet on the stove and turn the heat to medium. Add butter and let it melt. Add the flour, then whisk and cook for about a minute. Transfer it to the pot with the soup and stir to combine.
- Turn the heat down to low, then stir in the milk, cheese, salt, and pepper until well incorporated.
- Remove the pan from the stove, then add sour cream and stir to combine. Dish out!
- Serve and enjoy!
