Cheeseburger Soup

Recipe from


1/2 pound lean ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
3 tablespoons butter or margarine
6 cups chicken broth
2 pounds potatoes, peeled and diced
1/4 cup all-purpose flour
3/4 pound processed American cheese, cubed
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup sour cream
8 hotdog buns
4 tablespoons butter or margarine, melted
hot sauce, to taste


Cook ground beef in a large stock pot over medium-high heat about 3 minutes, stirring until meat crumbles. Add onions and next 4 ingredients and sauté 4 minutes or until beef is no longer pink. Drain well.

Stir in chicken broth and potatoes. Bring to a boil; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are tender.

Melt butter in a nonstick skillet over medium heat. Stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned. Whisk flour mixture into simmering beef mixture; bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.

Whisk in cheese and next 3 ingredients, just until cheese melts.

Separate hotdog buns in half; brush each half with melted butter. Cut each piece in half lengthwise and widthwise. Bake at 400°, buttered side down, on a lightly greased baking sheet 5 to 10 minutes or until golden brown. Serve immediately with soup.

Tracey Maxwell

4037 Lillie Liles Road

Wake Forest, NC 27587


Tracey Maxwell, Wake Forest, NC,

December 2004
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