Cheeseburger Soup
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5.0
30 reviews
Excellent
Cheeseburger Soup
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This cheeseburger soup is a creamy blend of ground beef, bacon, potatoes, vegetables and cheese, all finished off with your favorite burger toppings. A hearty dinner option that's popular with both kids and adults alike!
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Ingredients
- 1 pound ground beef I use 90% lean
- salt and pepper to taste
- 6 lices Bacon chopped
- 3/4 cup onion finely diced
- 3/4 cup carrots peeled, quartered and sliced
- 1/2 cup celery sliced
- 1 1/2 teaspoons dried parsley
- 1 teaspoon garlic minced
- 3 cups Russet potatoes peeled and cubed
- 3 cups low sodium chicken broth
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 1 1/2 cups milk I use whole milk or half and half
- 3 cups Velveeta cheese cut into small cubes
- toppings such as toasted hamburger bun cubes, diced tomatoes, diced pickles, cooked bacon and chopped parsley
Instructions
- Place a large pot over medium heat. Add the ground beef and cook, breaking up the meat with a spoon, for 5-6 minutes or until the beef is no longer pink. Season to taste with salt and pepper.
- Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp. Set the cooked bacon aside.
- Drain most of the bacon grease from the pot, leaving 1-2 teaspoons in the pot.
- Add the onion, carrots and celery to the pot. Cook for 3-4 minutes or until vegetables are just softened. Add the dried parsley and garlic and cook for 30 more seconds.
- Add the ground beef back to the pot, along with the potatoes and chicken broth. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
- While the soup is simmering, melt the butter in a small pan. Whisk in the flour and cook for 1-2 minutes or until bubbly and thickened.
- After the potatoes are tender, add the flour mixture to the soup and bring to a boil. Cook for 2 minutes, stirring occasionally.
- Add the milk to the pot, then stir well to combine. Add the Velveeta cheese and reserved bacon to the soup. Cook for 3-4 minutes or until cheese has melted.
- Serve the soup with assorted toppings such as hamburger bun croutons, tomatoes, pickles and more bacon.
Notes
- I use 90% lean ground beef. If you use meat with a higher fat content, be sure to drain off any excess grease before proceeding with the rest of the recipe.
- This recipe calls for Velveeta cheese, because it produces the creamiest end result.
- I use Russet potatoes in this soup, but yellow potatoes or red potatoes will also work if that's what you have on hand.
- Directions for the hamburger bun croutons are in the post under the tips section.
Nutrition Information
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Calories
516kcal
(26%)
Carbohydrates
29g
(10%)
Protein
36g
(72%)
Fat
18g
(28%)
Saturated Fat
14g
(70%)
Cholesterol
100mg
(33%)
Sodium
854mg
(36%)
Potassium
968mg
(28%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
3110IU
(62%)
Vitamin C
5.4mg
(6%)
Calcium
590mg
(59%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 516 kcal
% Daily Value*
| Calories | 516kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 36g | 72% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 100mg | 33% |
| Sodium | 854mg | 36% |
| Potassium | 968mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 3110IU | 62% |
| Vitamin C | 5.4mg | 6% |
| Calcium | 590mg | 59% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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