Cheeseburger Soup


  • 1 pound ground pork (or turkey or beef)
  • 1 small onion, diced
  • 2 large carrots, shredded
  • 4 stalks celery, diced
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon dried basil
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 3 cups potatoes, peeled and diced
  • 1/4 cup flour
  • 8 ounces American cheese, cubed
  • 1 cup shredded cheddar cheese
  • 1-3/4 cups milk
  • 3/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/4 cup sour cream


  1. In a large saucepan, brown ground pork with the onion over medium heat. Drain and set aside.
  2. In a large stock pot, sauté the carrots, celery, basil and parsley in 1 tablespoon of butter until veggies are tender (about 10 minutes).
  3. Add the broth, potatoes and pork with onions and bring to a boil.
  4. Reduce heat, cover and simmer for 10 to 12 minutes or until potatoes are tender.
  5. Meanwhile, in a small skillet, melt the remaining butter.
  6. Add the flour to the butter, then stir and cook for 3 to 5 minutes or until a thick, bubbly roux forms.
  7. Add the roux to the soup, and bring to a boil.
  8. Reduce the heat to low, then add cheeses, milk, salt and pepper, cooking and stirring until the cheeses are melted.
  9. Remove the soup from the heat and blend in the sour cream.
  10. Serve hot with crackers or bread on the side.

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