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My review
Cheeseburger Soup I
30
Auntylene
"I use sharp cheddar cheese because I like the taste but any cheddar is good."
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Ingredients
50 m servings 411Original recipe yields 8 servings (6 to 8 servings)
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- US
- Metric
Directions
{{model.addEditText}} Print- In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
- Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
- Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
- Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 1k1475 Ratings
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Most helpful positive review
11/13/2007
Because I commute 1 hour each way to work, I simplify this recipe. I also use more ground beef, 1#, I buy the cubed hash browned potatoes in the freezer section, along with the frozen diced onio...
Most helpful critical review
1/23/2003
This recipe was okay (as it was written)...I am only giving it 3 stars because as it is written, I do not love it. But after changes were made it was a pretty good cold day soup. I did not use...
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11/13/2007
Because I commute 1 hour each way to work, I simplify this recipe. I also use more ground beef, 1#, I buy the cubed hash browned potatoes in the freezer section, along with the frozen diced onio...
1/23/2003
This recipe was okay (as it was written)...I am only giving it 3 stars because as it is written, I do not love it. But after changes were made it was a pretty good cold day soup. I did not use...
3/1/2002
I was frantically searching for a similar recipe featured in one of the first editions of Taste of Home. It's my husband's favorite, and I lost the recipe! I couldn't get it quite right until th...
6/25/2010
I really liked this soup. The only thing I changed was adding two cloves of chopped garlic, some fried bacon and Valvetta vs cheddar. I also used frozen cubed hashbrown potatos only because th...
8/29/2009
I'VE MADE THIS SAME SOUP FOR YEARS. THE KEY TO MAKING THIS IS TO ADD THE FLOUR/BUTTER MIXTURE TO THE VEGGIES AND COOKING ON MED. HIGH FOR TWO MINUTES BEFORE ADDING THE MILK. THE KIDS LOVE IT.
2/14/2011
This soup is so velvetey smooth and delicious. I did do it alittle different though. I made mine in a crock pot so what I did was: cook the hamburger in a skillet and when that was done I quickl...
2/26/2003
We absolutely LOVE this recipe. I have made this for my husband and I several times. I make it just as the recipe states and it turns out perfect every time. I use my food processor to chop th...
7/22/2002
I would give it a 6 if i could--- Everyone loves this soup. I use shredded cheese instead but I've made it more than once and it is perfect! It makes more than enough for our 3 person family. An...
9/25/2003
As is, delicious but very watery, which isn't what I'd imagined while drooling over the recipe. TRY THIS: the second time, I doubled the cheese and beef (ground steak, instead) and added the pot...