Cheeseburger Soup
Here's an easy recipe to serve your family for supper.
Servings: 6
Calories: 429kcal
Ingredients
- 1 1/2 pounds lean ground beef or ground venison
- 2 large Russet potatoes shredded
- 1 large carrot peeled and shredded
- 1 medium sweet onion chopped
- 4 cubes chicken bouillon + 4 cups boiling water or 4 cups chicken broth
- 2 cups whole milk or half-and-half cream
- 10 oz processed cheese like Velveeta cubed
- 2 teaspoons dried parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Gather your ingredients and a large kettle or Dutch oven.
Prepare the Ingredients
- Using a food processor or a box grater, shred 2 large Russet potatoes and 1 large carrot (peeled).
- Mince 1 medium sweet onion on a cutting board with a sharp Chef's or Santoku knife.
- Prepare the homemade broth mixing together 4 cubes chicken bouillon + 4 cups boiling water. Or if desired, you may substitute store-bought chicken broth instead.
- Slice 10 oz processed cheese like Velveeta into small cubes for faster melting.
Make the Soup
- In a large kettle or Dutch oven, brown 1 1/2 pounds lean ground beef (or ground venison) over medium heat.
- Add the shredded potatoes, carrots, and minced onion. Stir to combine.
- Pour in the prepared chicken broth and cook until the vegetables are tender, about 12-15 minutes.
- Add 2 cups whole milk and cubed processed cheese. Cover with a lid and simmer on low heat, stirring occasionally until melted.
- Season with 2 teaspoons dried parsley (or 2 tablespoons chopped fresh parsley), 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Simmer uncovered for an additional 7-10 minutes. Serves 4-6.
Nutrition
Calories: 429kcal | Carbohydrates: 37g | Protein: 39g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 1264mg | Potassium: 1298mg | Fiber: 2g | Sugar: 12g | Vitamin A: 2604IU | Vitamin C: 10mg | Calcium: 414mg | Iron: 4mg
