The men are working hard trying to get all the crops out. The fall weather has given way to a challenging harvest, but it appears that it is clearing up and giving the guys some good running time. Which equates to long, long days in the combine. The guys are hardly ever home for dinner during harvest so I try to occasionally take a meal to the field or on the rare evening my husband is home for a late dinner I try to make a warm meal for him. (months of cold sandwiches can get old) The other night there was just enough rain that at 7pm my husband called and said he would be on his way home within the hour. I was searching around for what I could whip together for a nice, warm meal…insert, this cheeseburger soup.
Hearty, comforting and cheesy are the three words I would use to describe this soup. Added bonus…it can be thrown together in 30 minutes (for those impromptu fall days my husband is home for dinner) and the leftovers are just as good as the first round. It is also a versatile dish, add bacon for bacon cheeseburger soup or add a can of Rotel for a spicy cheeseburger soup. Sometimes, I add the extra ingredient the next day to the leftovers to change it up a bit. Perfect for these chillier days and upcoming winter months. I might add that it is a nice change of pace to all of the chicken or stew recipes out there!
Be sure to add this Cheeseburger Soup fall and winter soup rotation.
- 1 lb ground beef
- ¾ cup finely chopped onion
- ¾ cup chopped or shredded carrots
- ¾ cup diced celery
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 4 Tbs butter, divided
- 3 cup chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup of flour
- 2 cups of Velveeta cheese, cubed
- 1½ cups milk
- ¾ tsp salt
- ¼ tsp pepper
- ¼ cup sour cream
- Brown the ground beef, drain grease and set aside.
- In a large saucepan add 1 Tbs butter melt and then add onion, carrots, parsley, basil and celery. Sautee until tender and fragrant
- Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
- In a small skillet melt remaining butter and add the flour. Cook and stir for 3-5 minutes until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 more minutes stirring constantly. Reduce heat to low.
- Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.
- Enjoy!
Be sure to check out some of our other popular soup recipes HERE!
