AuthorAndreaI'm not a fan of the name for this soup because it is like a cheese soup with hamburger and doesn't really taste like a cheeseburger at all. If you really want it to taste like a cheeseburger you could add toppings of homemade croutons, tomatoes, bacon or even pickles. I make this without any toppings,
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 2 tablespoons butter over medium heat. Sauté onion, carrots, celery, peppers, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. It may be thick but will dissolve once added to soup. Add to soup; bring to a boil. Cook and stir 2 minutes to thicken. Reduce heat to low. Add milk, salt and pepper. If you didn't want to cool your soup down you could heat up your milk before adding. Take soup off burner and stir in all of the shredded cheese until it melts and is incorporated.
* Tip from my mistakes: If you heat cheese too much it will curdle and then the whole thing will be ruined, so add it off the burner. To completely avoid this possible mistake, you can use Velveeta cheese, but I don't use Velveeta because it's not real cheese.
Ingredients
Directions
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 2 tablespoons butter over medium heat. Sauté onion, carrots, celery, peppers, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. It may be thick but will dissolve once added to soup. Add to soup; bring to a boil. Cook and stir 2 minutes to thicken. Reduce heat to low. Add milk, salt and pepper. If you didn't want to cool your soup down you could heat up your milk before adding. Take soup off burner and stir in all of the shredded cheese until it melts and is incorporated.
* Tip from my mistakes: If you heat cheese too much it will curdle and then the whole thing will be ruined, so add it off the burner. To completely avoid this possible mistake, you can use Velveeta cheese, but I don't use Velveeta because it's not real cheese.
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