Cheeseburger Soup This hearty soup, made with AE Milk and Cheddar French Onion Dip captures all the flavors of a cheeseburger. A winner at tailgating parties and Fall gatherings! The lettuce, tomato, and pickle garnishes add to the flavor—and the fun! Makes 6-8 servings Ingredients: 3 tablespoons butter, 1 pound lean ground beef, ¾ cup onions, chopped, ¾ cup shredded carrots, ¾ cup celery, diced, 1 teaspoon dried basil leaves, 1 teaspoon dried parsley, ¾ teaspoon salt, ½ teaspoon ground black pepper, ¼ cup all-purpose flour, 1 container (32 ounces) reduced sodium chicken broth, 4 cups red- or yellow-skinned potatoes, diced, 1½ cups AE Milk (any variety), 2½ cups (8 ounces) Cheddar cheese, grated, ¼ cup AE Cheddar French Onion Dip or AE Sour Cream, Shredded lettuce, sliced cherry tomatoes, and sliced tiny dill pickles for garnish. Instructions: In a large soup pot, melt the butter over medium-high heat. Add the beef and cook until browned, breaking up any large chunks with a spoon. Stir in the onions, carrots, celery, basil, parsley, salt, and pepper; sauté until vegetables are tender, about 10 minutes. Sprinkle the flour over the meat mixture, stir to coat, then slowly drizzle in the broth, stirring constantly to prevent lumps from forming. Add the potatoes and simmer until tender, about 10 minutes. Whisk in the milk, bring to a simmer, then gradually add the grated cheese, stirring constantly to melt. Whisk in the dip (do not boil or soup could curdle). To serve, top bowls of soup with lettuce, tomatoes, and dill pickles.

Cheeseburger Soup

Print recipe as: 3x5 | 4x6 | 8.5x11
This hearty soup, made with AE Milk and Cheddar French Onion Dip captures all the flavors of a cheeseburger. A winner at tailgating parties and Fall gatherings! The lettuce, tomato, and pickle garnishes add to the flavor—and the fun!


Ingredients
  • 3 tablespoons butter
  • 1 pound lean ground beef
  • ¾ cup onions, chopped
  • ¾ cup shredded carrots
  • ¾ cup celery, diced
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried parsley
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 1 container (32 ounces) reduced sodium chicken broth
  • 4 cups red- or yellow-skinned potatoes, diced
  • 1½ cups AE Milk (any variety)
  • 2½ cups (8 ounces) Cheddar cheese, grated
  • ¼ cup AE Cheddar French Onion Dip or AE Sour Cream
  • Shredded lettuce, sliced cherry tomatoes, and sliced tiny dill pickles for garnish

Directions

In a large soup pot, melt the butter over medium-high heat. Add the beef and cook until browned, breaking up any large chunks with a spoon. Stir in the onions, carrots, celery, basil, parsley, salt, and pepper; sauté until vegetables are tender, about 10 minutes. Sprinkle the flour over the meat mixture, stir to coat, then slowly drizzle in the broth, stirring constantly to prevent lumps from forming. Add the potatoes and simmer until tender, about 10 minutes. Whisk in the milk, bring to a simmer, then gradually add the grated cheese, stirring constantly to melt. Whisk in the dip (do not boil or soup could curdle). To serve, top bowls of soup with lettuce, tomatoes, and dill pickles.

Makes 6-8 servings


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