Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings
If you are looking for a new and easy recipe to try today, then this is the one for you! This Cheeseburger Soup will surely make your day extra special! This was the first time that I tried this and I am so impressed with how it turned out. All the ingredients complement each other and the steps are very simple. Try it now and prepare to fall in love. Enjoy!
Ingredients:
½ lb ground beef
¾ c onion chopped
¾ c Carrots shredded
¾ c celery diced
1 tsp dried basil
1 tsp dried parsley flakes
4 tbsp butter divided
3 c chicken broth
4 c peeled potatoes diced, about 1-¾ pounds
¼ c all-purpose flour okay to use gluten-free here
12 oz pepper jack Velveeta
1-½ c milk
¾ tsp salt
¼ tsp pepper
¼ c sour cream
Directions:
Place a 3-quart saucepan on the stove and turn the heat to medium.
Add the beef and cook until brown. Discard any excess fat, then set it aside.
Add the onion, carrots, basil, celery, and parsley into the same pan. Saute until soft.
Add the potatoes, beef, and broth. Stir until well mixed. Allow the mixture to boil.
Turn the heat down to low, then cover the pan with a lid. Simmer everything for about 10 minutes or until the potatoes are fork-tender.
Place a small skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the flour and whisk until brown. This will take about 3 minutes.
Add the soup and stir until well blended. Allow the mixture to boil. Cook for another 2 minutes.
Turn the heat down to low, then add the milk, cheese, salt, and pepper. Stir until well mixed.
Turn off the heat, then add the sour cream. Stir until well blended.
Serve and enjoy!
Nutrition Facts:
Calories: 352kcal | 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
Ingredients
- ½ lb ground beef
- ¾ c onion chopped
- ¾ c Carrots shredded
- ¾ c celery diced
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 4 tbsp butter divided
- 3 c chicken broth
- 4 c peeled potatoes diced, about 1-¾ pounds
- ¼ c all-purpose flour okay to use gluten-free here
- 12 oz pepper jack Velveeta
- 1-½ c milk
- ¾ tsp salt
- ¼ tsp pepper
- ¼ c sour cream
Instructions
Place a 3-quart saucepan on the stove and turn the heat to medium.
Add the beef and cook until brown. Discard any excess fat, then set it aside.
Add the onion, carrots, basil, celery, and parsley into the same pan. Saute until soft.
Add the potatoes, beef, and broth. Stir until well mixed. Allow the mixture to boil.
Turn the heat down to low, then cover the pan with a lid. Simmer everything for about 10 minutes or until the potatoes are fork-tender.
Place a small skillet on the stove and turn the heat to medium.
Add butter and allow it to melt.
Add the flour and whisk until brown. This will take about 3 minutes.
Add the soup and stir until well blended. Allow the mixture to boil. Cook for another 2 minutes.
Turn the heat down to low, then add the milk, cheese, salt, and pepper. Stir until well mixed.
Turn off the heat, then add the sour cream. Stir until well blended.
Serve and enjoy!
Notes
Nutrition Facts: Calories: 352kcal | 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
