We are finishing off soup week with a flashback to a cheeseburger soup recipe. I originally found this recipe over at Dine and Dish. She makes this every year for Halloween. I did use more Velveeta than the original recipe called for. In fact, I doubled the Velveeta.
This soup was nice and cheesy and full of flavor. I loved the shredded carrots in this soup. It was too hard for the kids to avoid them so they ate them up. I also put the onion and celery in my mini food processor to get them nice and fine. This also gets the kids to eat them, too small to avoid or even notice.
This soup was loved by the whole family. I originally served this soup with a delicious herbed oatmeal bread.
- 1/2 pound ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 5 Tbsp butter, divided
- 2 (14.5 oz) cans chicken broth
- 4 cups peeled and diced potatoes
- 1/4 cup flour
- 2 cups (8oz) Velveeta, cubed (I used 16 oz. of Velveeta)
- 1 1/2 cup milk
- 3/4 tsp salt
- pepper to taste
- 1/4 cup sour cream
- In a 6-quart saucepan, brown beef; drain and set aside beef.
- In the same saucepan, saute onion, carrots, celery, basil and parsley in 2 Tablespoons 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.
- Meanwhile, in a small pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly.
- Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
- Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts.
- Remove from heat; stir in sour cream. Makes 8 servings.
This is the original photo from this post when it was first published on Jan 5, 2010.