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Recipe of the Week!

This is definitely a hit here at Bee Balm! This soup makes for a great meal on a cold winter day. Enjoy!

Cheeseburger Soup

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

This soup is insanely delicious! Made with fresh ingredients and topped with shredded cheese, you will make it again and again!


  • ½ pound ground beef (use 1 pound)

  • ¾ cup chopped onion

  • ¾ cup shredded carrots

  • ¾ cup diced celery

  • 1 teaspoon dried basil

  • 1 teaspoon dried parsley flakes

  • 4 tablespoons butter, divided

  • 3 cups chicken broth

  • 4 cups peeled and diced potatoes

  • ¼ cup all purpose flour

  • 2 cups of Velveeta processed cheese cubed (I used 16 ounce) or- 2 cups shredded cheddar cheese

  • 1½ cups milk

  • ¾ teaspoon salt

  • ¼ to ½ teaspoon pepper

  • ¼ cup sour cream


  1. Brown the ground beef in 3 quart saucepan. Drain and set aside.

  2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

  4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

  5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

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