This is a creamy and soothing soup. Potatoes and cheese make it smooth and substantial. This soup and a salad makes a delicious easy meal.

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes.

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  • Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender.

  • Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.

  • Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add sour cream. Stir well. Serve immediately.

Nutrition Facts

712.1 calories; protein 33g 66% DV; carbohydrates 34.7g 11% DV; fat 54.4g 84% DV; cholesterol 117.1mg 39% DV; sodium 1438.6mg 58% DV. Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/23/2009
My mom made this for us when I was growing up and it's still a favorite. I've made my own modifications, though, which make it even easier. 1) Instead of Velveeta, I buy a bag of shredded Mexican style cheese. Bags of shredded cheese are typically 8 oz. on the nose. 2) Instead of shredding carrots myself, I buy them pre-shredded. Quantity should be somewhere between 3/4 and 1 cup. 3) Cut the butter in half, reduce the flour to about a tablespoon, and use ground bison instead of beef for a lower fat version. 4) Soy milk subs for the regular milk just fine. 5) Occasionally, I'll reduce the potatoes and make up the difference with cauliflower. 6) This is where it gets blasphemous: After you brown the beef, just dump everything but the sour cream into a crock pot and let it cook on low all day. That butter/flour bit? It's all just going to melt into the soup anyway! I swear it comes out the same and it's a lot less work. Sour cream should be added just before serving. Read More
(36)

Most helpful critical review

Rating: 2 stars
05/22/2013
I made soup without too many changes and it was VERY bland. I left out the carrots and celery. I changed it up before serving and was much better - after a few days in the icebox it was even tastier. Next time I will brown the hashbrowns onions and green chilis with garlic. Some reviewers have suggested skipping the roux (flour and butter) but its definitly necessary. Do not skip or soup will be way too watery. 1 Jar (8oz) Tostitos Queso Dip instead of processed cheese Added two cans of Rotel (tomato & green chili) 1 can of diced green chilis Read More
(5)
102 Ratings
  • 5 star values: 64
  • 4 star values: 23
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 3
Rating: 5 stars
10/23/2009
My mom made this for us when I was growing up and it's still a favorite. I've made my own modifications, though, which make it even easier. 1) Instead of Velveeta, I buy a bag of shredded Mexican style cheese. Bags of shredded cheese are typically 8 oz. on the nose. 2) Instead of shredding carrots myself, I buy them pre-shredded. Quantity should be somewhere between 3/4 and 1 cup. 3) Cut the butter in half, reduce the flour to about a tablespoon, and use ground bison instead of beef for a lower fat version. 4) Soy milk subs for the regular milk just fine. 5) Occasionally, I'll reduce the potatoes and make up the difference with cauliflower. 6) This is where it gets blasphemous: After you brown the beef, just dump everything but the sour cream into a crock pot and let it cook on low all day. That butter/flour bit? It's all just going to melt into the soup anyway! I swear it comes out the same and it's a lot less work. Sour cream should be added just before serving. Read More
(36)
Rating: 5 stars
02/07/2003
AWESOME!!! My husband always raved about a Cheesburger Soup he eats at a local restaurant during his lunch breaks so I decided to find a recipe. I used this one and the only changes I made were that I used fresh peeled and cubed potatoes rather than hash browns and I added more meat. He said it was better than any he's ever had! I had never heard of Cheesburger Soup but you can bet I too am a fan now. Thanks for a great recipe! Read More
(34)
Rating: 4 stars
11/10/2005
Made this tonight and the family really enjoyed it. The only reason I didn't give it 5 stars was because I had to guess at the type of hash browns that it was supposed to have (I used the Simply Potato Shreds that are found in the dairy aisle) Very quick and easy Read More
(20)
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Rating: 5 stars
01/23/2005
Great Soup! We loved it! I cooked the beef & drained. Then I added the beef chicken broth 2 c. of beef broth (I omitted the milk) vegetables potatoes & spices.(I shredded my own potatoes.) I did not use any margarine. I thickened the soup & added low-fat Velveeta cheese. Using fat-free sour cream this makes a Weight Watchers entree worth 5 points if you make it for 7 servings. Read More
(16)
Rating: 5 stars
11/13/2004
While this is not exactly gourmet cuisine (come on it has Velveeta!) it is really delicious. It's wonderful creamy comfort food for a cold day. I added a dash of cayenne and didn't have the sour cream but I'll add it next time. I also made it in the crockpot sauteeing everything first and then tossing it in. Everyone loved it even my hates-everything five year old. This dish will be a new regular. Read More
(10)
Rating: 5 stars
11/07/2008
This was SO good! I was really surprised at how this turned out... not at all what I was expecting... much better! I followed the recipe exactly except for omitting the milk because I was out. I think next time I will skip the flour because it was almost too thick. Thank you thank you! Read More
(9)
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Rating: 5 stars
04/28/2010
This was a hit. Only things I did different were to start the veggies and add the meat to the same pot - veggies stayed in while the meat browned. And I added one handful of shredded cheddar at the end. Thick yummy and filling. Tastes nothing like a cheesburger but more like meatloaf and mashed potatoes. Will make again. Read More
(7)
Rating: 4 stars
12/07/2006
This soup was pretty good. I did make a few changes I sauteed the beef with garlic worcestershire and dried parsley to give it some flavor. I used shredded sharp cheddar cheese and completely omitted the milk which left the soup thick and stew-like. I served it with cornbread and we all enjoyed the meal. Read More
(7)
Rating: 4 stars
11/09/2002
I MADE THIS RECIPE FOR MY DAYCARE CHILDREN AND THEY LOVED IT!! IT WAS DELICIOUS WITH HOMEMADE BREAD! Read More
(6)
Rating: 2 stars
05/22/2013
I made soup without too many changes and it was VERY bland. I left out the carrots and celery. I changed it up before serving and was much better - after a few days in the icebox it was even tastier. Next time I will brown the hashbrowns onions and green chilis with garlic. Some reviewers have suggested skipping the roux (flour and butter) but its definitly necessary. Do not skip or soup will be way too watery. 1 Jar (8oz) Tostitos Queso Dip instead of processed cheese Added two cans of Rotel (tomato & green chili) 1 can of diced green chilis Read More
(5)