Loaded ground beef, fresh vegetables, potatoes.
Cheeseburger Soup, originally from Taste of Home, is a rich and creamy, cheesy soup with a Velveeta base and a mildly spicy kick.
This soup is a huge hit and makes enough for a crowd.
Ingredients of Home made cheeseburger soup
- Prepare 2 1/2 lb of ground meat (i say meat because i use a 50-50 blend of beef and venison ground meat).
- You need 2 can of campbells cheddar cheese soup.
- Prepare 1 can of campbells garlic cream of mushroom soup..
- It's 1 can of sliced mushrooms (large can not the half can).
- It's 1/2 quart of sliced dill pickles.
- You need 1 can of diced tomato.
Home made cheeseburger soup instructions
- Cook ground meat, and can of mushrooms, but season it to taste like you would a burger..
- While the ground meat is cooking, start your soups in a large pot, mix in two cans cheddar, and one can cream of mushroom, and three cans of water (milk changes the flavor too much for me, you can use 2 cans of it in place of the water as directed on the cheese soup if you like).
- Next open and drain the diced tomato..
- Take the 1/2 jar of pickles and give them a bath in a bowl of hot water. Drain and rinse a few times while the soup is thinning out and the meat is cooking. This will dilute the strong taste of the pickles and prevent it from overpowering the other flavors when added to the soup. Chop the pickles before adding them..
- When the meat is done strain off any grease using a colander lined with paper towel. Then add it to the soup along with the diced tomato, and pickle. Simmer on low for about a half hour or until the pickles soften..
Cook until the cheese has melted and soup is thickened. I was frantically searching for a similar recipe featured in one of the first editions of Taste of Home. This Cheeseburger Soup recipe is a rich and cheesy bowl of comfort food made on the lighter side. It's quick and easy, loaded with turkey and potatoes in every bite! I made this as directed and my home of picky eaters all liked it.
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