Cheeseburger Soup



  • ½ Pound ground beef
  • 4 Tablespoon butter
  • 1 Cup celery
  • 1 Cup carrots
  • 1 Cup onion
  • ½ Teaspoon dried parsley
  • ½ Teaspoon dried basil
  • ½ Teaspoon salt
  • ¼ Teaspoon pepper
  • Cup chicken broth
  • 4 Cup yukon gold potatoes
  • ¼ Cup flour
  • 1 Cup half and half
  • 8 Ounce cheddar cheese
  • ¼ Cup sour cream


Total Time: 45min | Prep Time: 15min | Cook Time: 30min
  1. In large dutch oven pot, brown the beef over med heat and crumble. Set the beef aside in a bowl with a paper towel to drain. Drain grease out of pot. Add 1 TB butter to pot and cook celery, carrots, and onion until tender. Stir in parsley, basil, salt and pepper. Add chicken broth and potatoes to pot and bring to a boil. Reduce heat and simmer about 10 minutes until potatoes are tender. While the soup is simmering, melt the remaining 3 TB butter in the microwave in a small bowl. Stir in flour until well blended. Then gradually add half and half, stirring constantly until incorporated. Slowly pour milk mixture into the dutch oven while stirring the soup. Bring back to a boil. Reduce heat to low and add beef back to pot as well as the cheddar cheese. Stir occasionally until cheese melts into the soup broth. Turn off the heat and add sour cream. Stir until blended.