Hands down to my favorite Easy Creamy Cheeseburger Soup Recipe. I love soup!
There’s just something about a good bowl of Easy Creamy Cheeseburger Soup Recipe that can warm you right down to your soul and cure just about anything that ails you. Soups can be light yet flavorful, rich and hearty, or anything in between. Search hard enough, and you will find a soup that will win over even the pickiest of eaters.
If I had to make a Top 10 List of my all-time favorite soups, I would be stuck trying to decide which one wins the coveted #1 spot on my list because, for me, it’s an absolute tie. I’ve posted previously about one of my favorites, the Heartwarming Stuffed Pepper Soup (and if you haven’t tried it yet, you are certainly missing out). So, tonight, I thought I would share the other soup that is tied at the top of my list… Easy Creamy Cheeseburger Soup Recipe.
While the Heartwarming Stuffed Pepper Soup is everything that a super flavorful soup should be, this Easy Creamy Cheeseburger Soup Recipe is a lot richer and more robust. But, in spite of the fact that it is a very hearty soup, you shouldn’t count this one completely out if you’re on a diet.
My version is packed full of vegetables and uses skim milk to cut some of the heaviness of the cheese. If you want an easy meal that will warm you up, fill you up, feed an army and last for days, this is definitely a recipe to try.
Trust me. You won’t be disappointed.
Easy Creamy Cheeseburger Soup Recipe
Ingredients
- 1 pound ground beef I like my soup beefy, so I used 2 pounds
- 2 medium onions chopped
- 6 large carrots shredded
- 6-8 stalks celery chopped
- 1 bag fresh baby spinach I didn’t have any on hand this time, but usually include it
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- ½ cup butter
- 6-8 cups chicken broth depending on your desired thickness
- 8-10 medium potatoes cubed
- ½ cup all-purpose flour
- 4-6 cups cubed cheese I used a mix of cubed Velveeta, and shredded Colby Jack, Cheddar, and Muenster
- 3 cups skim milk
Instructions
- In a large pot, melt 2 tablespoons of butter or margarine over medium heat.
- Add onions, carrots, celery and beef. Cook until beef is browned.
- Stir in basil and parsley.
- Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
- In a separate saucepan, melt the remainder of the butter and stir in flour. Add the milk, stirring, until smooth.
- Gradually add milk mixture (and spinach) to the soup, stirring constantly. Bring to a boil and reduce heat to simmer.
- Stir in cheese until melted and heated through. DO NOT BOIL.
- Serve and enjoy!
Notes
Yeah, it’s that easy.
