Cheesy, flavorful Cheeseburger Soup is ready in just 40 minutes, and is a great way to sneak vegetables into a dinner your kids will love!

I’ve been seeing delicious recipes for Cheeseburger Soup all over Pinterest and different link parties, lately. But honestly, until about a month ago I had never heard of Cheeseburger Soup. However, the pictures I was seeing were compelling, so I decided I should try to make some and see what all the hype was about! Plus the weather continuing to be dreary is making me feel like eating soup!

I basically used this cheeseburger soup recipe from The Recipe Critic, only I didn’t have any bacon at the house, so ours was bacon-less (shameful, I know!). It turned out really delicious and cheesy!

Yield: 6 Servings

Cheeseburger Soup

Name: Cheeseburger Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 1 pound ground beef; 1 Tbsp butter; 3 carrots, shredded; 1/2 onion, chopped; 2 stalks celery, chopped; 1 teaspoon dried basil; 2 cans chicken broth, (14.5 oz each); 4 cups peeled and diced potatoes; 3 Tbsp butter; ¼ cup all purpose flour; 2 cups shredded cheddar cheese; 1 cups milk; 1/2 cup half & half; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 cup sour cream

Cheesy, flavorful Cheeseburger Soup is ready in just 40 minutes, and is a great way to sneak vegetables into a dinner your kids will love!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

1 pound ground beef
1 Tbsp butter
3 carrots, shredded
1/2 onion, chopped
2 stalks celery, chopped
1 teaspoon dried basil
2 cans chicken broth, (14.5 oz each)
4 cups peeled and diced potatoes
3 Tbsp butter
¼ cup all purpose flour
2 cups shredded cheddar cheese
1 cups milk
1/2 cup half & half
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup sour cream

Instructions

Brown ground beef. Drain and set aside.
Saute vegetables and dried basil in 1 Tbsp. butter, until tender.
Add broth, beef, and potatoes. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender (approximately 10 minutes).
While potatoes are cooking, in a separate pot make a roux by melting 3 Tbsp. butter, and adding the flour. Cook and stir the roux for 3-5 minutes, until bubbly.
Add roux to the soup and bring to a boil. Cook and stir for 2 minutes.
Reduce heat to low, and add cheese, milk, half & half, and salt and pepper. Stir until cheese is melted, then remove from heat. Stir in sour cream, and serve.