HOME > Chowhound > Home Cooking >
What's your latest food quest? Get great advice
TELL US

Cheeseburger Soup

h
Hanky Jan 17, 2007 09:07 PM

Carrots
Onion
Celery
Potatoes diced
Chicken Broth
Flour
Butter
Hamburger meat
Milk
Sour Cream
Velveeta Cheese
Salt and Pepper to taste

Brown the meat and drain. Set Aside. Chop the potatoes up into small chunks and set aside. Grate the carrots and chop the celery and the onion. Melt some of the butter in a large pot and saute the onions and the celery until clear. Add cooked hamburger meat, and potatoes along with the chicken broth. Simmer until the potatoes are tender. While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside. Once the potatoes are done to your liking add the flour mixture to thicken the soup. Stir well, then add the cheese cut into blocks along with the milk. Stir occasionally until the cheese is melted. Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some French Bread!

You will find as you cook this you will adjust the amounts of broth and cheese for your own liking. You can also play with the amount of potatoes and meat to make it a more filling soup.

Sorry I can't give measurements. I just put in whatever looks right. I use the bagged shredded carrots (lazy me) and I usually add some basil flakes to the soup. Another one of those things that I just throw in whatever looks right. This is my family's favorite soup.

  1. e
    Elizzie Jan 21, 2007 07:47 PM

    This is the kind of thing that my husband loves! Thanks for the recipe--this will make a nice change to our usual soup dinners.

    1. h
      Hanky Jan 21, 2007 03:04 PM

      Guess they don't want to mess with perfection, lol!

      1. r
        rockycat Jan 21, 2007 02:44 AM

        I Googled that recipe name a day or so ago. It's odd. Any other time I've Googled a recipe I've come up with many different variations. This time every recipe that came up was the same. I'm not sure what to make of that.

        1. m
          Mermazon Jan 20, 2007 07:38 PM

          Hi Hanky...

          I made the soup last night, and it was a success...YAY!
          I figured since there were no measurements or amounts in your original recipe, I'd experiment some with the basic ingredients. My Nana was the same type, "Season to taste, cook until done". (No wonder I have no recipes from her!!!)

          First I followed your recipe to a "T" but then I decided to boil the potatoes separate from the broth and ground beef and add them later. I did add some potato puree to the broth, but not the chunks. I then added the cheeses and decided to take some of that mixture out, put in another pot to make a broccoli cheese soup. It turned out delicious! Besides the chicken broth, I used a little beef too. With these other few altercations, I made it for perhaps, more of a "grownup" palate.

          Here's the additions I made:
          Extra sharp cheddar & smoky gouda (I still used the Velvetta too!). Minced garlic, parsley (and still, the basil) & shallots. Instead of milk, I decided to try unsweetened soy milk (it certainly wasn't to save calories! LOL!). I pureed some of the potato (so I didn't have to use the flour), and the rest I kept chunky.

          My DH informed me he wasn't too crazy about potato chunks in soup, so the next time I will puree ALL of them! I also pureed the carrots, celery, onions, shallots and garlic b/c although I adore pieces in my soup, my man doesn't like them. I used THREE pounds of ground beef, but my hubby said there STILL could be more meat! LOL! Still in all, he really liked it, and we have TONS left over!

          Oh, and we used a nice crusty Sourdough to go with ours.

          So...there ya go! Thanks again for the recipe...I now have a soup my darling will eat.

          2 Replies
          1. re: Mermazon
            h
            Hanky Jan 21, 2007 03:03 PM

            So glad you like it. I'm going to try some of your ideas too. It's really a nice comfort food at our house. I tease my girls because whenever I make it, they show up with bowls, asking to take some home. I have 4 daughters and 15 grandkids, they all love it.

            1. re: Hanky
              m
              Mermazon Jan 21, 2007 07:01 PM

              WOW! You, have your own "test kitchen"... O=:)

          2. h
            Hanky Jan 17, 2007 11:23 PM

            No, I put the potatoes in raw, in small chunks, and don't puree any of it but I guess you could if you prefer. Most of the time I just throw some Wondra in until I think it's thick enough. The cheese will thicken it quite a bit.

            1 Reply
            1. re: Hanky
              m
              Mermazon Jan 19, 2007 10:20 PM

              I'm making it tonight! I'll let you know how my DH likes it!! O=:)

            2. m
              Mermazon Jan 17, 2007 10:42 PM

              Thanks Hanky! I am going to try it! My DH is such the meat and potatoes man that I think he may go for this.

              So when you put the pots in the skillet, are they slightly boiled? And do you keep them in whole pieces or mash them? I was wondering if all the ingredients were pureed? (expcept the beef)...Oh, and the flour, is it just a pinch or two for the soup to thicken??

              Sounds delish-thanks for sharing!

              1. v
                vliang Jan 17, 2007 10:14 PM

                There was a cheesburger soup that was served at the now defunct SOMA Soup in NYC. I wonder if this is similar?

                Show Hidden Posts