Cheesburger soup
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 463.0
- Total Fat: 29.2 g
- Cholesterol: 92.4 mg
- Sodium: 1,165.4 mg
- Total Carbs: 31.1 g
- Dietary Fiber: 3.3 g
- Protein: 19.5 g
View full nutritional breakdown of Cheesburger soup calories by ingredient
Introduction
potato and hamburger cheesy soup potato and hamburger cheesy soupNumber of Servings: 6
Ingredients
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Ingredients:
1/2 pound ground beef
3 1/2 cups diced potatoes
1 cup shredded carrot
1 cup chopped onion
3/4 cup chopped celery stalk
3 cups chicken stock
1 teaspoon dried basil
1 teaspoon dried parsley
5 tablespoons butter
8 ounces American cheese / Velveeta, diced
1 1/2 cups milk
1/4 cup flour
1/2 teaspoon each of salt and pepper
Directions
Method:
1. Sauté the ground beef and chopped onion in a large skillet/pan over a medium heat.
2. Mix the beef to prevent it sticking to the pan, cook until its browned all over.
3. Drain and set aside, we will use the same skillet next.
4. Sauté the chopped celery, chopped carrots, parsley and basil in 2 tablespoon of the butter in the skillet.
5. When the carrots are tender, add the chicken stock and bring to the boil.
6. Add the diced potatoes and cooked beef and simmer gently for 10-12 minutes, or until the potatoes are tender.
7. In a separate small skillet melt the remaining butter, stir in the flour and cook through until it combines.
8. Whisk in the milk and cook until the whole mixture thickens and becomes smooth.
9. Add this to the soup and bring to the boil one more time.
10. Reduce the heat and mix in the cheese and season.
11. When the cheese has melted remove the pot from the heat.
Serving Size: 1, 2-3 cup bowl
Number of Servings: 6
Recipe submitted by SparkPeople user ERNIEIC.
1. Sauté the ground beef and chopped onion in a large skillet/pan over a medium heat.
2. Mix the beef to prevent it sticking to the pan, cook until its browned all over.
3. Drain and set aside, we will use the same skillet next.
4. Sauté the chopped celery, chopped carrots, parsley and basil in 2 tablespoon of the butter in the skillet.
5. When the carrots are tender, add the chicken stock and bring to the boil.
6. Add the diced potatoes and cooked beef and simmer gently for 10-12 minutes, or until the potatoes are tender.
7. In a separate small skillet melt the remaining butter, stir in the flour and cook through until it combines.
8. Whisk in the milk and cook until the whole mixture thickens and becomes smooth.
9. Add this to the soup and bring to the boil one more time.
10. Reduce the heat and mix in the cheese and season.
11. When the cheese has melted remove the pot from the heat.
Serving Size: 1, 2-3 cup bowl
Number of Servings: 6
Recipe submitted by SparkPeople user ERNIEIC.
