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Cheeseburger Soup is the perfect answer for a cool spring or summer night.
My cousin Brenda made this soup for me, and it was so yummy I had to start serving it to my family. It’s simple to make and delicious.
A Few Tips
Grate your potatoes and carrots with a food processor or box grater. The grated vegetables give the soup a fine texture and cooks up quickly.
I like to use Velveeta or a generic processed cheese, which melts easily.
You may substitute 4 cups of chicken stock for the water and bouillon cubes if desired.
Sometimes I use Half and Half instead of whole milk. But do not use 2% or skim milk. I think that would leave you with a very “watery-tasting” soup.
- 1 1/2 pounds ground hamburger
- 2 large Russet potatoes peeled and shredded
- 1 large carrot peeled and shredded
- 1 medium onion chopped
- 2 cubes chicken bouillon
- 4 cups water
- 2 cups whole milk
- 8 oz processed cheese like Velveeta cubed
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Using a food processor or a box grater, shred potatoes and carrots. Chop onion on a cutting board.
- In large kettle, brown hamburger. Add shredded potatoes, carrots, and chopped onion. Add water and bouillon cubes and cook until tender, about 12-15 minutes. Add milk and cheese, stirring occasionally until melted. Add parsley, salt, and pepper. Simmer for an additional 10-15 minutes. Serves 4-6