Cheeseburger Soup – Daniel M. Hendricks
Creamy Cheeseburger Soup
Creamy Cheeseburger Soup


1In a 3-quart saucepan, brown beef; drain and set aside.

2In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tbsp. butter until vegetables are tender, about 10 minutes.

3Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

While you are waiting:

1Meanwhile, in a small skillet, melt remaining butter.

2Add flour; cook and stir for 3-5 minutes or until bubbly.

3Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

4Add cheese, milk, salt and pepper; cook and stir until cheese melts.

5Remove from the heat; blend in sour cream.

Cheeseburger Soup


June 3, 2016

Bring this soup to a pot luck dinner and everyone will be asking you for the recipe! A Wisconsin favorite!

  • Prep: 1 hr
  • Cook: 1 hr
  • Yields: 8 servings (2-1/4 quarts)


1/2 lb ground beef

3/4 cup chopped onion

3/4 cup shedded (or chopped) carrots

3/4 cup diced celery

1 tsp dried basil

1 tsp dried parsley flakes

4 tbsp butter or margaine, divided

3 cups chicken broth

4 cups diced, peeled potatoes (1-3/4 lbs.)

1/4 cup all-purpose flour

8 oz. processed American cheese (Velveeta), cubed

1 1/2 cups milk

3/4 tsp salt

1/2 tsp pepper

1/4 cup sour cream

Daniel M. Hendricks