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Cheeseburger Soup Recipe

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This recipe for Cheeseburger Soup, by , is from TRIED and TRUE, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gladys Mead


lb. Ground Beef
c. Onion, chopped
c. Carrots, shredded
c. Celery, diced
1 tsp. Dried Basil
1 tsp. Dried Parsley
4 tbsp. Butter, divided
3 c. Chicken Broth
4 c. Potatoes, peeled & diced
c. Flour
2 c. Velveeta, cubed
1 c. Milk
tsp. Salt
tsp. Pepper
c. Sour Cream

Brown beef in large pot; drain and set aside.

In the same pot, saute the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.

Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 more minutes.

Reduce heat to low. Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.

Remove from heat; blend in sour cream and serve.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
60 minutes




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