Beef, cheese and potato soup

    (93)
    40 min

    A deliciously creamy soup. It's so substantial that it can be served on its own for dinner. Minced beef is simmered with carrots, celery, hash browns, cheese and milk. Perfect for those cold winter nights.


    89 people made this

    Ingredients
    Serves: 6 - 8

    • 450g minced beef
    • 1 onion, chopped
    • 2 carrots, grated
    • 1 stick celery, diced
    • 1 teaspoon dried basil
    • 2 tablespoons dried parsley
    • 4 tablespoons margarine
    • 750ml chicken stock
    • 475g hash browns
    • 4 tablespoons plain flour
    • 225g Kraft processed cheese slices, unwrapped and chopped
    • 350ml milk
    • salt and pepper to taste
    • 4 tablespoons soured cream

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a 3-litre or similar sized saucepan, brown beef. Drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 15g butter until vegetables are tender, about 5 minutes.
    2. Add stock, potatoes and beef and bring to the boil. Reduce heat, cover and simmer for 5-10 minutes or until potatoes are tender.
    3. Meanwhile, in a small frying pan melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low.
    4. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat. Add soured cream. Stir well. Serve immediately.

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    Reviews & ratings
    Average global rating:
    (93)

    Reviews in English (73)

    by
    32

    My mom made this for us when I was growing up and it's still a favorite. I've made my own modifications, though, which make it even easier. 1) Instead of Velveeta, I buy a bag of shredded Mexican style cheese. Bags of shredded cheese are typically 8 oz. on the nose. 2) Instead of shredding carrots myself, I buy them pre-shredded. Quantity should be somewhere between 3/4 and 1 cup. 3) Cut the butter in half, reduce the flour to about a tablespoon, and use ground bison instead of beef for a lower fat version. 4) Soy milk subs for the regular milk just fine. 5) Occasionally, I'll reduce the potatoes and make up the difference with cauliflower. 6) This is where it gets blasphemous: After you brown the beef, just dump everything but the sour cream into a crock pot and let it cook on low all day. That butter/flour bit? It's all just going to melt into the soup anyway! I swear it comes out the same and it's a lot less work. Sour cream should be added just before serving.  -  22 Oct 2009  (Review from Allrecipes US | Canada)

    by
    31

    AWESOME!!! My husband always raved about a Cheesburger Soup he eats at a local restaurant during his lunch breaks, so I decided to find a recipe. I used this one and the only changes I made were that I used fresh peeled and cubed potatoes rather than hash browns and I added more meat. He said it was better than any he's ever had! I had never heard of Cheesburger Soup, but you can bet I, too, am a fan now. Thanks for a great recipe!  -  07 Nov 2002  (Review from Allrecipes US | Canada)

    by
    17

    Made this tonight and the family really enjoyed it. The only reason I didn't give it 5 stars, was because I had to guess at the type of hash browns that it was supposed to have (I used the Simply Potato Shreds that are found in the dairy aisle) Very quick and easy  -  10 Nov 2005  (Review from Allrecipes US | Canada)

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