Orange-colored popcorn is used to create pumpkin-shaped popcorn balls. For Halloween gatherings for both children and adults, these are a good treat. really adaptable
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 4 tablespoons butter, divided
- ½ pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup chopped celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups cubed potatoes
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 2 cups cubed Cheddar cheese
- ¼ cup sour cream
Instructions
- Melt 1 tablespoon butter in a large pot over medium heat; add ground beef, onion, carrots, and celery. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
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- Stir in basil and parsley. Add potatoes and broth and bring to a boil; reduce heat to low and simmer until potatoes are tender, 10 to12 minutes.
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- Melt remaining 3 tablespoons butter in a small saucepan over medium heat. Add flour and whisk until smooth, about 1 minute. Gradually whisk in milk; simmer and stir until sauce is thick and smooth.
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- Stir sauce into soup, stirring constantly. Bring to a boil; reduce heat to low and stir in cheese until melted. Add sour cream; stir until just heated through.
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- Serve hot and enjoy!
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Nutrition Facts
| Calories | 411 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 15 g |
| Sodium | 596 mg |
| Sugars | 5 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
Loved the recipe! We have picky eaters so I omitted the onions. Added some of our favorite spices. I carmelized some onions, got blue cheese crumbles and bacon crumbles, and some extra shredded cheeses (hot cheeses, Gouda, etc) and set them up like a toppings bar for everyone to customize. And splurged and got bread bowls from Panera for football game day!
This recipe is delicious. I read the reviews and for the ones saying it’s bland. You add seasonings to YOUR likings. Just like any other dishes you cook. I added garlic, McCormick’s hamburger seasoning, onion powder, little Worcestershire sauce, Thyme, etc. Add what you want this is a basic recipe. I think bacon would be remarkable in it. Enjoy!!
quick and easy!! Sooo good!
i love it cheeseburger soup
thought this would be a bit more flavorful
easy and delicious
Yummy. I used a pound of ground beef and more cheese.
After reading the reviews, I did make this a bit different than the recipe calls for–so, keep that in mind. I might make it again just as it states to see if the flavor changes. The substitutions I used were a lb. of Velveeta, a bag of refrigerated hash browns (which I cooked separately beforehand), and a lb. of ground beef (instead of 1/2 lb.). My biggest dislike was the Velveeta (I know–there’s a reason why I haven’t eaten that stuff in years). Yes, it melted easily and helped to create a creamy soup. But, the taste was just not good at all to me. I also think the hash browns were not the proper potatoes to use. Diced potatoes would be better suited to this recipe. All in all, I think I need to make the recipe as is to give it a completely fair review. Just thought I’d post my attempt to help others before they make it.
Easy and yum.
I made it with adding salt and pepper, bacon bits, diced tomatoes and dill pickle relish. Now it’s a bacon cheeseburger soup. Delish!
This soup was wonderful. Just added salt and pepper. I would definitely make it again.
Delicious!
This made a very yummy soup. We enjoyed it a lot and followed the recipe as written.
There was no salt or pepper in the recipe. Was very bland until I added after it was done cooking. Didn’t replace cooking the salt and pepper into the meat and potatoes
This is almost exactly how I’ve been making this for year, except I use cream of celery soup and cheddar cheese soup in place of the actual celery and cheese (we add shredded cheese to our bowls when serving). I’ve never had anything but rave reviews and happy eaters when ever I’ve made this… I also always have a homemade bread (such as beer bread) to go along with it.
Wish there was a weight for the cheese, or at least how big the cubes should be, because it makes a difference. Also, why are y’all talking about blenders and stick blenders? There is nothing in the instructions about blending this soup. And why would you?
I’ve been married to my husband for 21 years, and I consider myself an above average home cook, but I’m pretty sure this is my husbands favorite thing I’ve ever made; he raved about this soup the entire meal – went back for seconds and said he really wanted thirds but was stuffed. He’s not a huge eater. I didn’t follow the recipe exactly (does anyone ever?), substituting the béchamel with a can cream of cheddar broccoli soup and @ a 1/4 block of velveeta (trying to clear out the fridge and pantry), but the gist is the same. Adding this to the rotation for sure. This is a husband keeper recipe (or husband getter if you need one).
One person mentioned using frozen hash browns. Didn’t see any directions on how much, thaw` thanks
I loved the flavors in this soup! Next time I won’t use the immersion blender because I like the chunks of potatoes, and don’t like the ground beef to be mealy.
Have made this several times. Would highly recommend it for those awesome cool nights.
Delicious and a family favorite.