Warm up after a long day with this creamy and hearty Cheeseburger Soup. It’s simply delicious!
This is another favorite recipe from a church cookbook I published a few years ago. It is from my friend Jeni and I just love it. The first time I made it, I thought the basil was a strange spice to use in this soup, but trust me, it is really good. I usually double the recipe because we never have a half pound of hamburger in the freezer, just 1 pound bags. Plus I like to have leftovers. 🙂
Cheeseburger Soup
Ingredients
- 1/2 lb ground beef
- 1 small onion, chopped
- 3/4 cup shredded carrot
- 3/4 cup sliced celery
- 1 tsp dry basil
- 1 tsp dry parsley
- 2 cups chicken broth
- 1/2 tsp salt
- 3-4 potatoes, diced
- 2 1/2 Tbsp butter
- 1/4 cup flour
- 3 1/2 cups milk
- 8oz Velveeta cheese, cubed
- 3/4 tsp pepper
Instructions
Brown ground beef in a large pot. Add onion, carrot, and celery with spices and saute for a couple of minutes. Add broth and potatoes and cook till tender. Meanwhile, in a large saucepan, melt the butter over low to medium heat. Whisk in the flour, then cook and stir for about 30 seconds or till smooth. Slowly whisk in the milk. Stir constantly till mixture comes to a boil, then cook for at least one minute. Add the Velveeta and stir till melted. When vegetables are tender, add the cheese sauce to the pan. Stir in the pepper.
Notes
-When preparing the white sauce, make sure you let it boil for at least one minute so it doesn't have a "floury" taste.
-Sometimes I slice the carrots and that works great also.
Other recipes you might like:
Best Ever Chicken Noodle Soup
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