1 pound ground beef
4 Ts.butter, divided
3/4 C. chopped onion
1/2C. shredded organic non-orange colored carrots
3/4 C. diced celery
¾ C.chopped green and yellow peppers
1 chopped sweet potato (if you prefer)
1 t. dried basil
1 t. dried parsley flakes
2 ts. each salt and pepper
4 Cups chicken broth
4 Cups Velveeta, cubed
1 ¼ C. heavy whipping cream
½ C. sour cream
Brown the beef in large saucepan, adding the onion. Remove and drain the grease. Bring back to a rolling simmer. Add all vegetables to saucepan, chicken broth, and all seasonings. Bring to a boil and continue to boil for 8 minutes. Reduce heat and add Velveeta cheese. Stir until fully creamed and melted. Melt butter and mix with flour. Pour mixture into soup. Add heavy whipping cream and sour cream. Continue to stir and combine. The soup should be at a low simmer until your appropriate eating temperature. Serve and enjoy!
My husband and I have recently went on a low sugar diet. I found your recipe while searching the web.
I just made a double batch of your cheeseburger soup. It tasted great on a cold Minnesota evening. Will be making it again, but possibly substituting hamburger for sausage. Thanks!
Glad you found me! Did you read the blog, I’m from Minnesota!! Jayne
Hi! Reading the recipe but not seeing flour in the ingredients – but it’s in your instructions. What type of flour and how much, please?
It should be there! 1/4 C Regular Flour to thicken with the butter!
your recipes look so nice i dont like a lot of sugar and my husband is a diabetic i seen your recipe for cheese burger soup on midday afternoon today glad i found you and your recipies