Cheeseburger Soup
Recipe type: Soup
Serves: 8 servings
  • 1 pound ground beef
  • ¾ cup chopped onion
  • ¾ cup shredded carrots
  • ¾ cup diced celery
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 4 tablespoons butter, divided
  • 4 cups chicken broth
  • 4 cups diced peeled potatoes, uncooked
  • ¼ cup all-purpose flour
  • 8 ounces Velveeta cheese, cubed
  • 2-2½ cups milk
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup sour cream
  • ¾ cup finley diced dill pickle
  1. Using a 3 quart saucepan, brown your beef; drain and set aside.
  2. In the same saucepan, add 1 tablespoon of butter and saute onion, carrots, celery, basil and parsley until vegetables are tender (about 10 minutes).
  3. Add the broth, potatoes and beef; bring mixture to a boil. Reduce heat; cover an simmer for 10-12 minutes or until potatoes are tender.
  4. Meanwhile, in a separate skillet, melt remaining butter. Add flour; cook and stir continuously for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for an additional 2 minutes. Reduce heat to low.
  5. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.
  6. Remove from heat and stir in sour cream and pickles.
Recipe by Glitter and Goulash at