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Cheeseburger soup

Updated version

The original is from Neal's mom's cookbook, scanned in below. This version doubles and thickens the original, implementing the changes I wrote on my printout.


  • 2 lb ground beef
  • 3 cups carrots, peeled & diced
  • 2 cups celery, diced
  • 2 tsp dried basil
  • 8 tbsp butter
  • 6 cups chicken broth
  • 10 cups potatoes, peeled and diced
  • 1/2 cup all-purpose flour
  • 16 oz Velveeta cheese, cubed
  • 3 cups milk
  • 1.5 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 cup sour cream
  • Red pepper


  1. In giant pot: brown beef, drain, set aside.
  2. In same pot: saute carrots and basil in 2-tbsp butter until tender (~10 minutes)
  3. Add broth, potatoes, and beef; bring to boil.
  4. Reduce heat; cover and simmer for 15-20 minutes (or until potatoes are tender).
  5. Meanwhile, make the roux: in small saucepan, melt 6-tbsp butter, add flour, cook and stir for 2-3 minutes. Time this so it's ready when the above is done.
  6. Add the roux to the soup, bring to boil, cook and stir for 2 minutes.
  7. Reduce heat to low.
  8. Add cheese, milk, salt, and pepper; cook and stir until cheese melts. Throw some red pepper in there.
  9. Remove from heat, blend in sour cream.

Yields 4.5 quarts.


Addendum: you can skip the celery and onion if you want. You can double the meat and veggies for more of a chunky stew, which is good. Also, throw some red pepper in there.

cheeseburger_soup.txt · Last modified: 2013/06/16 06:22 by tkbletsc

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