Cheeseburger Soup

I am looking for a cheeseburger soup recipe.

Click Here to Leave a Comment Below

LisaE - March 27, 2010

I use a recipe called Cheeseburger Chowder:

1 lb. ground beef
1/2 c. chopped celery
1/2 c. chopped onion
3 teaspoons garlic salt
1 teaspoon black pepper
4 tbsp. all-purpose flour
4 c. milk
2 cups chicken broth
1/2 cup heavy cream
2 cups cooked diced potatoes or country style hash browns
3 to 4 cups sharp cheddar cheese


In a dutch oven, brown beef. Add vegetables. Cook until tender. Season with garlic salt and pepper. Stir in flour and cook for a minute or two. Add milk and broth. Bring to a boil whisking often until it starts to thicken. Turn down heat, stir, heavy cream, potatoes and cheese and stir over low heat until bubbly. Cook and stir just until cheese. If too thick add more milk. Taste to see if more salt and pepper is needed.

I hope you like this!

    Sheila Matthews - March 23, 2013

    I put a package of county gravy dry mix in my soup. Yummy!!!

Jan - March 31, 2010

Follow the link above for 5 Cheeseburger Soup recipes.

Happy cooking, Jan

Carol H - April 2, 2010

I found this recipe in a Taste of Home cookbook I have. I made it once with my daughters and we loved it.

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta)
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream

1) In a 3-qt saucepan, cook beef until no longer pink; drain and set aside.
in the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10- 12 minutes or until potatoes are tender.

2) Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for about 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

YIELD; 8 servings (2 1/2 quarts)

Leave a Reply: