Because I commute 1 hour each way to work, I simplify this recipe. I also use more ground beef, 1#, I buy the cubed hash browned potatoes in the freezer section, along with the frozen diced onions. I use whole milk, and make this recipe as stated. I shave lots of time from assemblage with the ‘easy’ ingredients. Very hearty, creamy, filling on a cold winter’s night. My family loves this, we have been making it for about 5 years now, I was surprised to find it on this site. To thicken this use potato flakes, it works great! The potato flakes make it a richer, thicker soup with substance.
I was frantically searching for a similar recipe featured in one of the first editions of Taste of Home. It’s my husband’s favorite, and I lost the recipe! I couldn’t get it quite right until this one! I also add one seeded, minced jalapeno, crumbled bacon, and some cayanne to the adult’s portions. He thinks I found the original recipe, but this one’s even better!!
I really liked this soup. The only thing I changed was adding two cloves of chopped garlic, some fried bacon and Valvetta vs cheddar. I also used frozen cubed hashbrown potatos only because thats what I had. To the person who said they didn’t add the celery & carrots because thats not in a cheeseburger, no wonder you gave it only 3 stars. This is soup, not a cheeseburger and virtually every good soup starts with onions, celery & carrots (and garlic in my opinion). I served this to a group of 6 guys during a fishing trip and it got 12 enthusiastic thumbs up.
I’VE MADE THIS SAME SOUP FOR YEARS. THE KEY TO MAKING THIS IS TO ADD THE FLOUR/BUTTER MIXTURE TO THE VEGGIES AND COOKING ON MED. HIGH FOR TWO MINUTES BEFORE ADDING THE MILK. THE KIDS LOVE IT.
This soup is so velvetey smooth and delicious. I did do it alittle different though. I made mine in a crock pot so what I did was: cook the hamburger in a skillet and when that was done I quickly put all the vegetables (onions, carrots, celery and potatoes) in the skillet with the flour, butter and some of the chicken stock to deglaze. After a few minutes I put the hamburger, vegetables and chicken stock in the crock and let cook all day. Then about 1/2 hour before we ate I put the cheese, milk and sour cream in the crockpot and let melt/cook. Wonderful!
We absolutely LOVE this recipe. I have made this for my husband and I several times. I make it just as the recipe states and it turns out perfect every time. I use my food processor to chop the veggies and it makes the soup a perfect consistency. You may like to experiment with different chesses and you might want to add alittle more hamburger to it… but I don’t think it’s that necessary. I always double the batch and freeze half for a later date. It reheats very well.
1 pound lean ground beef
1 (16 oz.) package velveeta, cubed
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