Umami Recipes
Umami Recipes


Cheeseburger Soup

8 servings


55 minutes

total time


1/2 pound ground beef

4 tablespoons butter, divided

3/4 cup chopped onion

3/4 cup shredded carrots

3/4 cup diced celery

1 teaspoon dried basil

1 teaspoon dried parsley flakes

1-3/4 pounds (about 4 cups) cubed peeled potatoes

3 cups chicken broth

1/4 cup all-purpose flour

8 to 16 ounces Velveeta, cubed

1-1/2 cups whole milk

3/4 teaspoon salt

1/4 to 1/2 teaspoon pepper

1/4 cup sour cream

Optional: Onion rings and thinly sliced green onions


In a large saucepan over medium heat, cook and crumble beef until no longer pink, 6-8 minutes; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add potatoes, broth and ground beef; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

Meanwhile, in a small skillet, melt remaining 3 tablespoons butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. If desired, serve with onion rings and green onions.


Serving Size




Total Fat

20g fat (11g saturated f

Saturated Fat


Unsaturated Fat


Trans Fat






Total Carbohydrate

31g carbohydrate (7g sug

Dietary Fiber

3g fiber)

Total Sugars



14g protein.

8 servings


55 minutes

total time
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