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I hope that you all had a fantastic holiday! Mine was great except for the fact me and the hubby came down with really bad head colds! I had something completely different planned for dinner and the only thing that sounded good was soup. Plus it was snowing all day. Perfect soup day. This soup was so delicious! It is an award winning soup and it is excellent. I loved the cheesy flavor and I loved that it was different than other soups that we had tried. It became an instant favorite and it made a lot so I am excited to have leftovers!
Rating: 5 stars Difficulty of Recipe: 3 stars
Things that I changed: I added 16 onces of Velveeta cheese. Since it makes such a big batch it was the perfect amount of cheeseiness. I also added about 1 pound of ground beef.
Things that I would do differently next time: Nothing
Will I make it again? Yes
Ingredients:
1/2 pound ground beef (use 1 pound)
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 peeled and diced potatoes
1/4 cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
Recipe Adapted from: Taste from Home
This post is sponsored by best health magazineI hope that you all had a fantastic holiday! Mine was great except for the fact me and the hubby came down with really bad head colds! I had something completely different planned for dinner and the only thing that sounded good was soup. Plus it was snowing all day. Perfect soup day. This soup was so delicious! It is an award winning soup and it is excellent. I loved the cheesy flavor and I loved that it was different than other soups that we had tried. It became an instant favorite and it made a lot so I am excited to have leftovers!
Rating: 5 stars Difficulty of Recipe: 3 stars
Things that I changed: I added 16 onces of Velveeta cheese. Since it makes such a big batch it was the perfect amount of cheeseiness. I also added about 1 pound of ground beef.
Things that I would do differently next time: Nothing
Will I make it again? Yes
Ingredients:
1/2 pound ground beef (use 1 pound)
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 peeled and diced potatoes
1/4 cup all purpose flour
2 cups of Velveeta processed cheese cubed (I used 16 ounce)
1 1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
Yield 8 servings
Recipe Adapted from: Taste from Home
That looks so yummy!! I just pinned it to try very soon!!
ReplyDeleteThanks for sharing!!
Nonny
www.notionsfromnonny.blogspot.com
Oh~!!! This sounds really good.
ReplyDeleteYummm! Sharing!
ReplyDeleteI make this soup at least every other week. It is easy, delicious and an easy way for me to sneak vegetables into my kids.
ReplyDeleteThis does sound yummy...perfect for a cold snowy day!!!
ReplyDeleteI've been looking for a recipe for Cheeseburger soup. This sounds yummy!
ReplyDeleteI made this today for my kids after a tough day of holiday sledding :) They loved it! I snuck in some chopped fresh spinach, too.
ReplyDeleteMade this tonight! Yum!
ReplyDeleteJust saying,I just drizzled ketchup on top..mmmm.it tastes more like a cheeseburger. All but pickles. :)
ReplyDeleteHoly yummy!! I need to try that! That would add a little zest to it too! I was also thinking of topping it with bacon?? Bacon cheeseburger soup! YUM
DeleteCould corn starch or rice flour be used instead? What about using colby or cheddar versus Velveeta. I think I'll experiment.
ReplyDeleteI am sure that those would work just fine! It just it to help thicken it up a bit. I was also thinking of trying it with some real cheese in it! Let me know how it turns out!! :)
DeleteDo you have a recommendation for doing this in a slow cooker?
ReplyDeleteI am sure that you can! You can just brown the ground beef and cook it with the veggies and potatoes in the chicken broth on low for 4-6 hours. Then I would stir the velveeta, milk and last ingredients in towards end and let it heat through and allow cheese to melt. I am not sure if you could cook the velveeta in the slow cooker the whole time?? I may have to experiment and let you know how it turns out!
DeleteI made this last week in the crockpot and I waited until about 1/2 hr before serving to add the flour, milk and cheese. I actually forgot to add the sour cream and really didn't miss it. This soup is even better heated up the next day - YUM. Will absolutely be adding this to my favorites.
DeleteIs this healthy you think? Prob. not but anyone have any idea for a substitute for the velveeta processed cheese? A different kind of cheese that would work?
ReplyDeleteHi Susan! It actually isn't too bad! Here are the nutrition facts: 1 serving (1 cup) equals 330 calories, 18 g fat (11 g saturated fat), 59 mg cholesterol, 1,027 mg sodium, 26 g carbohydrate, 2 g fiber, 15 g protein.
DeleteBut I am making this again for my family on Sunday. I am going to substitute it with Turkey meat and that should reduce the calories a little bit. I was also going to try to substitute with real cheese instead of processed to see how that turns out!
If the real cheese works well, please share as this sounds amazing but we don't eat processed food anymore. Thank you for sharing!!
ReplyDeleteFor sure! I am making it again for family on Sunday and trying it with real cheese instead of processed! If it turns out then I will share the measurements that I used! :)
DeleteHi! Do you know how I can sub real cheese for the velveeta?
DeleteHi Becky! Try using 2 cups of shredded cheddar cheese. Someone also commented and said that they used chopped turkey bacon on top! Yum. Let me know if you make it and how it turns out! :)
DeleteI've been making this soup for years. It is sooooooooooooooooooooooo good!!! My kids love it. I've also thrown it in a crock pot and have brought it to work for soup/salad potluck. Co-workers love it!! I usually double the recipe. It freezes well. Also, I don't peel my potatoes and it is still great!!
ReplyDeleteThanks for the info about freezing! When I make soups, chilis and sauces, I usually make extra and freeze for busy days, especially with softball season starting soon!! :)
DeleteAny idea what would happen if I used beef broth instead of chicken? My husband is allergic to chicken , but would love this soup ..just not sure how it would affect the taste.
ReplyDeleteI am sure it would be just fine if you used beef broth! Actually that may turn out delicious with more of a beef taste to it! Will you let me know how it turns out??
DeleteMade this tonight ...found it on pinterest. My whole family LOVED it. It has been a long time since my kids have given a meal such a vigorous thumbs up. My 6 year old even said she wants to have it in a thermos for school lunch tomorrow. Thanks!
ReplyDeleteWould this work well with regular cheese as well? My husband does not like velveta at all
ReplyDeleteI've been making a similar version (cheeseburger chowder) for years. I use cheddar and it works fine. We garnish with chopped tomatoes and chopped dill pickles. Yum!
ReplyDeleteAccck quick, I am making this right now and I am not sure if I am just reading too quickly and not seeing it, but when do you add the parsley and basil???
ReplyDeletePlease help! Melissa D. sC
dono7695@bellsouth.net
Oh my gosh I am so sorry I forgot to add that! You add the basil and parsley with the 1 T butter, onion, shredded carrots, and celery. I hope it still turned out! :)
Deletei will b making this tonight, u could also add ur flour with the veggies n butter after thy r cooked, then add the liq, it will thicken up just fine, without dirtying another skillet, and u can also use veggie stock instead of a meat stock...happy cooking!!!!
ReplyDeleteOMGoodness...made this for dinner tonight! Absolutely scrumptious. I used jalapeno velveta instead of regular velveta...mmm-mm good. Thank you so much for sharing ;-)
ReplyDeleteCan't wait to try this out! Yum! :)
ReplyDeleteOh yummy...would be perfect on a chilly day like today!! Delish!
ReplyDelete{HUGS},
kristi
This is a must try! My kids will be so happy to have a new addition to the dinner repertoire!
ReplyDeleteI made this tonight and for all you non-velveta cheese lovers...cheese in it works beautifully. I doubled the recipe due to large family I feed. I used 2 lbs lean ground beef. I added garlic powder to the beef as it was browning. I used approx. 1 cup of cheez whizz and then used about 1 cup of cheddar cheese. I also had a bit of cheddar cheese ball left over from holiday parties and cut that up into it. The rest was followed as per recipe of course with doubling amounts. My family enjoyed it.
ReplyDeleteThis recipe is very similar to a potato soup recipe I've made for years. It calls for 1/2 and 1/2 cream and next time I make this I think I'll use cream instead of milk. Definately a keeper of a recipe
Made this tonight. It was fantastic! I used beef broth instead of chicken and it was supper yummy. I also left out the celery (yuck!). My whole family loved it! We took the advice of some of the other commentors and added diced pickles, crumbled bacon, diced tomatoes. my sister-in-law added green chilies. My husband tried it with the ketchup. He loved it! Thanks for this recipe. This will become a regular in our rotation.
ReplyDeleteMade this tonight. It was amazing! Was a huge hit with the whole family, even my picky 4 year old! :)
ReplyDeleteIn your directions, Number 3, you say "Add the broth, potatoes and beef and bring to a boil." What beef?
ReplyDeleteoops! I forgot to say Thanks!!! :)
ReplyDeleteHi Barb! Sorry I will make that more clear in the directions. It is the ground beef that you brown in the beginning. :)
DeleteI made this yesterday and we all loved it! I used soy crumbles and veggie broth to make it vegetarian. Delicious!
ReplyDeleteOh- and I used real cheese, not Velveeta!
ReplyDeleteJust made this it was easy and great!!
ReplyDeletemade just a few changes. used Velveeta and pepper jack 1/2 and 1/2.
left the sour cream out and then just put a spoon of it in the bowl and topped it with green onion. will make again:)
Will it stay well in the fridge over night? I'm thinking about making it tonight for tomorrow night.
ReplyDeleteOh yeah! Sorry I am just getting back to you! We had enough to have left overs the next day and still as delicious! :)
DeleteI decided to wait till tonight to make it! What about using potato flour instead of all purpose flour?
DeleteMade this over the weekend and it was fabulous. The only change I made was using ground turkey instead to make it somewhat lighter and also used fresh parsley which I added at the end of the cooking when I stirred in the sour cream. Lots of ideas for tweaking it in the future just for fun, but it is a winner just as written! Thanks so much!!
ReplyDeleteIs there a way to make a recipe printable on a blog w/out copy and pasting?
ReplyDeleteI'm sorry there isnt! I am trying to get it where I can make my recipes printable! Hopefully soon! :):) I know it is kind of a pain...
DeleteI made this tonight. It really hit the spot! It's definitely going to be a regular in my house now. :)
ReplyDeleteI altered this version & made it with real pepper-jack cheese & it is amazing! I love the kick it gave this soup. It is one of our favorites! Here is a link if you want to check it out: http://dessertnowdinnerlater.blogspot.com/2012/06/cheeseburger-soup.html
ReplyDelete~Amber @ Dessert Now, Dinner Later!
dessertnowdinnerlater.blogspot.com
My husband hates celery, is there anything else I can substitute it with?
ReplyDeleteYou can totally just not put it in! It will still be great! :)
Deletemy gosh thank you! looks delish :) Can't wait to try it!
ReplyDeleteThis looks amazing and easy! Good call posting this! Love your blog!
ReplyDeleteEllen
brianeatssandwiches.blogspot.com
polentaandplum.wordpress.com
Sounds delicious. I have an illness called Myasthenia Gravis, a neurological disorder. One of its manifestations is an inability to swallow. For a long time, my wife had to puree all solid foods. I had a craving for a cheeseburger. She bought a Wendy Burger and put it in the blender, added some V8 vegetable juice for a thinner and turned on the Waring. It was the best soup I have ever eaten. So good, in fact, that the cafeteria at the Medical University of South Carolina in Charleston has added cheeseburger soup to its offerings. JC
ReplyDeleteThis was scrumptious! Instead of velveeta I used 2 cups of shredded cheddar, used ground turkey instead of beef, and added chopped turkey bacon at the end. Oh momma, it was tasty. Our local irish pub had this soup on special and I was determined to remake it, just wanted a healthier version, close runner up! Thank you!
ReplyDeleteOh and I skipped the sour cream too!
ReplyDeleteThis recipe is crazy good. My family loved it.
ReplyDeleteI used real cheese and it turned out great!
ReplyDeleteI've been making this recipe for years and it's the family and friends' favorite.
ReplyDeleteOne tip: Instead of peeling & dicing all those potatoes, you can use southern style hashbrowns in the freezer section.
This looks incredible. I know my bunch would gobble this right up.
ReplyDeleteTuckermomof3, Have u tried highlighting the recipe & then right click & give's u a coice to print as is or print preview & more, but how i do it when there's no print button, can do all a little of any page,recipe or a line or 2.. easy this way..
ReplyDeleteOooop's, Forgot to add, when u right click after highlight & print box come's up, on left in box choose selection.... & will print what's in blue ..
ReplyDeleteThis is a keeper at our house, Very YUMMY! After reading some of the comments will have to different ingredients next time.
ReplyDeleteThis is a keeper at my house, After reading all the comments will have to try some other ingredients.
ReplyDeleteThank you for this recipe, it was so good :-)
ReplyDeleteI made it in my slow cooker, I just cooked the ground beef first and added an extra cup of broth, I also used beef broth instead of chicken broth, I also took advice from other comments & added the milk, sour cream, flour & cheese in the last 1/2hr, turned out awsome, thanks again :-)
Hi Alyssa, Just stopping in to say thank you for a wonderful soup. I made this yesterday and served tonight. I have it posted on my blog. A keeper for sure Andi
ReplyDeletethewednesdaybaker.blogspot.com
Made this today for dinner....loved it!
ReplyDeleteWe're having a soup/salad fundraiser at work this Friday for the March of Dimes. I volunteered to bring soup but wanted to make something different. Your recipe for "Cheeseburger Soup" was the first recipe I saw and it looked so good and different that I decided I would make it tonight (Wednesday) to allow it time to cool down. Tomorrow night I will transfer the soup to Ziplock freezer bags and then Friday I plan to take the bags to work and put in the crock pot to warm up and serve. Of course I am the "official" taste tester and I have to say this is the BEST soup I think I've ever made. So delicious! Thanks for sharing. I hope it's as big a hit at work as it is in our home!!!!
ReplyDelete