I use sharp cheddar cheese because I like the taste but any cheddar is good.

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
6 to 8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.

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  • 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.

Nutrition Facts

411 calories; protein 18.9g 38% DV; carbohydrates 22.6g 7% DV; fat 27.3g 42% DV; cholesterol 80.9mg 27% DV; sodium 595.6mg 24% DV. Full Nutrition
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Reviews (1172)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2008
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 onions. I use whole milk, and make this recipe as stated. I shave lots of time from assemblage with the 'easy' ingredients. Very hearty, creamy, filling on a cold winter's night. My family loves this, we have been making it for about 5 years now, I was surprised to find it on this site. To thicken this use potato flakes, it works great! The potato flakes make it a richer, thicker soup with substance. Read More
(912)

Most helpful critical review

Rating: 3 stars
01/10/2004
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 the celery or carrots, that is not on a cheeseburger. I used beef broth instead of chicken broth and the second time I made it I used velvetta instead of cheddar. Cheddar does not get that creamy when melted. I am going to try a pasta in it next time instead of the potatoes. All in all, good basis for a very filling soup. Read More
(527)
1554 Ratings
  • 5 star values: 989
  • 4 star values: 413
  • 3 star values: 104
  • 2 star values: 29
  • 1 star values: 19
Rating: 5 stars
12/30/2008
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 onions. I use whole milk, and make this recipe as stated. I shave lots of time from assemblage with the 'easy' ingredients. Very hearty, creamy, filling on a cold winter's night. My family loves this, we have been making it for about 5 years now, I was surprised to find it on this site. To thicken this use potato flakes, it works great! The potato flakes make it a richer, thicker soup with substance. Read More
(912)
Rating: 3 stars
01/09/2004
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 the celery or carrots, that is not on a cheeseburger. I used beef broth instead of chicken broth and the second time I made it I used velvetta instead of cheddar. Cheddar does not get that creamy when melted. I am going to try a pasta in it next time instead of the potatoes. All in all, good basis for a very filling soup. Read More
(527)
Rating: 5 stars
01/09/2004
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 this one! I also add one seeded, minced jalapeno, crumbled bacon, and some cayanne to the adult's portions. He thinks I found the original recipe, but this one's even better!! Read More
(370)
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Rating: 5 stars
06/28/2010
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 thats what I had. To the person who said they didn't add the celery & carrots because thats not in a cheeseburger, no wonder you gave it only 3 stars. This is soup, not a cheeseburger and virtually every good soup starts with onions, celery & carrots (and garlic in my opinion). I served this to a group of 6 guys during a fishing trip and it got 12 enthusiastic thumbs up. Read More
(259)
Rating: 5 stars
08/31/2009
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. Read More
(174)
Rating: 5 stars
02/15/2011
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 quickly put all the vegetables (onions, carrots, celery and potatoes) in the skillet with the flour, butter and some of the chicken stock to deglaze. After a few minutes I put the hamburger, vegetables and chicken stock in the crock and let cook all day. Then about 1/2 hour before we ate I put the cheese, milk and sour cream in the crockpot and let melt/cook. Wonderful! Read More
(149)
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Rating: 5 stars
04/13/2003
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 the veggies and it makes the soup a perfect consistency. You may like to experiment with different chesses and you might want to add alittle more hamburger to it... but I don't think it's that necessary. I always double the batch and freeze half for a later date. It reheats very well. Read More
(108)
Rating: 5 stars
01/09/2004
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. And it warms up nicely. Read More
(82)
Rating: 4 stars
10/04/2011
Good and filling! Cut the recipe in half (just the husband and I) and it made enough for two very large meals. Here are the things I did differently: 1. Used 1/2 lb 90/10 hamburger, browned and set aside. In the same pan melt 3 tbsp salted butter, add 3/4 c each DICED (unpeeled) carrots, onions, and celery. Add 2-3 cloves of garlic 2. Cook until soft and add 1/8 c flour. 3. Cook for a minute or so and slowly add 1 can (12 oz) evaporated milk. Then add 1 can (14.5 oz) reduced sodium beef broth. 4. Add 2 teaspoons dried basil, 1 tsp dried parsley, salt and pepper to taste. 5. Used 2 cups frozen Potatoes O'Brien from OreIdea. 6. Grated a 8 oz block of sharp cheddar cheese - the pre-shredded stuff won't melt as well!! and used 1/8 c light sour cream. 7. Topped with chopped fresh basil, a dollop of sour cream, chopped bacon, AND CHOPPED DILL PICKLES!!! The dill pickles 100% made the soup for me. I would never make the soup without them again. 8. Added Tabasco CHIPOTLE Pepper Sauce to taste - FANTASTIC flavor added. Read More
(64)
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