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Cheeseburger Soup

Freezer Meals

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Every two months, my husband’s mom, grandma, and sisters get together to make a few dozen freezer meals.The tradition started last summer, when one of my two brothers-in-law graduated, moved away, and started a job. As a bachelor, he quickly grew tired of the eggs, canned soup, and chicken quesadillas and requested some of Mom’s home cooking.

We live several hours away from my in-laws, so I unfortunately can’t participate in their freezer meal days, but they always send me pictures when they finish. Last week, they made a whopping 35 meals, including cheeseburger soup (click for our recipe), shepherd’s pie (click for our recipe), ham/bean soup, and ham/cheese pasta casserole.

Cheeseburger Soup

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When my husband requested that I make a dish called cheeseburger soup, I admit I was skeptical. A cheeseburger in soup form? How could that have any health value whatsoever?

Mr. Handsome’s cousin brought it to a family Super Bowl party a few years ago. “I’m not usually a soup guy, but it was delicious,” he told me. So I decided to be a good wife and track down the recipe, which ended up being from Taste of Home.

I made it last night with quite a few alterations, and we both loved it! And guess what? It is decently healthy (especially with my change)!

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Cheeseburger Soup

Servings 10 cups

Ingredients

  • ½ lb ground beef
  • ¼ tsp seasoned salt
  • 1 cup onion, chopped
  • 3 cups carrots, diced
  • 3 cups celery, diced
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 5 Tbsp butter divided (2 Tbsp can be olive oil)
  • 3 cups chicken broth
  • 1 clove garlic, minced
  • 3 cups potatoes, diced and peeled approximately 2 large potatoes
  • ¼ cup flour I use a mixture of white and wheat
  • 1⅔ cup shredded cheese cheddar or Mexican style
  • 1⅓ cup milk
  • salt to taste approximately ½ tsp

Instructions

  1. In a small skillet, brown beef with seasoned salt. Drain and set aside.

  2. In a 5-quart saucepan, saute onion, carrots, celery, basil, and parsley in 2 Tbsp butter (or olive oil) until they begin to soften (10-15 minutes).

  3. Add chicken broth, potatoes, beef, and garlic. Bring to a boil, and then cover and simmer for 10-15 minutes (until potatoes are soft).

  4. Meanwhile, melt remaining butter (3 Tbsp) in the skillet, and add flour. Cook on medium heat, stirring constantly, until mixture begins to bubble (3-5 minutes). Add to soup.

  5. Bring soup to a boil and cook, stirring constantly, for 2 minutes.
  6. Stir in cheese, milk, and salt. Continue stirring until cheese melts. Remove from heat.

Recipe Notes

Recipe adapted from Taste of Home