Cheeseburger Soup

By Heather Brown On Wednesday, March 23, 2011 · 2 Comments

This soup is cheesy, hearty, and one that makes you go back for seconds. In fact, last time we made this soup from our E-Mealz menu, we had friends over to eat it with us. They gobbled up so much of it that DH didn’t get to get seconds and therefore requested that we have it again. I actually made it tonight for us to eat for dinner tomorrow night so that it can season through.

Since it’s already getting so hot here in the South, I figured I better get in a few more soup recipes before it’s too hot to even want to think about soup. With that in mind I asked DH what he’d like….chicken velvet soup, baked potato soup, broccoli cheddar….the list goes on…and he insisted this be the first one up!

If you want to replicate this E-Mealz recipe, here are the tasty steps to get you going….In large soup pot, brown beef along w/ onions, carrots, celery, basil, & parsley. Word to the wise…I was lazy with the carrots. Make the carrots in smaller diced pieces or shreds.

Drain. Add broth & hash brown potatoes. Bring to boil; simmer 12 min. At this point, it’s starting to smell pretty darn good.

In small skillet, melt butter, then stir in flour until bubbly. Add to this mixture to soup; bring to a boil. Add cheese & milk. Stir until melted. Add more water or milk for desired thickness.

Enjoy! I usually garnish it with a little bit of cheese but as discussed earlier I was feeling lazy. It was 9:00 pm and I’d been working late. Can you blame me?

RECIPE:

Ingredients-

1/2 lb ground beef (I used a full pound)

3/4 c chopped onion

3/4 c shredded carrots

3/4 c diced celery

1 t dried basil, 1 t parsley

3 T butter

3 T flour

2 cans chicken broth

32 oz bag frozen hash browns (I used the ones in the fridge that were on sale-only 20 0z)

8 oz Velveeta cheese, cubed

1 1/2 c milk (I used Soy milk-once again it was on sale as seen here in my latest grocery run)

In large soup pot, brown beef along w/ onions, carrots, celery, basil, & parsley. Drain. Add broth & hash brown potatoes. Bring to boil; simmer 12 min. In small skillet, melt butter, then stir in flour until bubbly. Add to this mixture to soup; bring to a boil. Add cheese & milk. Stir until melted. Add more water or milk for desired thickness.