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Beatrice Richard’s Famous Cheeseburger Soup

Of the hundreds of recipes we’ve run in Traverse, Northern Michigan's Magazine over the years, this humble soup gets more reader requests than any other. Here is Beatrice Richard’s cheeseburger soup, in all its potato-and-yellow-cheese glory. First featured in the Traverse feature “Oh, Potato!” in October 1999.

For more soup inspiration, check out these recipes, too!

Ingredients

  • 3/4 pound ground beef
  • 3/4 cup EACH chopped onions, carrots, and celery
  • 1 teaspoon basil
  • 1 teaspoon parsley
  • 3 cups chicken broth
  • 4 cups diced and peeled potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups cubed yellow cheese (Velveeta)
  • 1 cup milk
  • 1/4 cup sour cream
  • salt and pepper

Directions

Brown ground beef and set aside. Sauté onions, carrots and celery with basil and parsley. Add chicken broth, potatoes and beef. Bring to a boil. Cover and simmer for 10–12 minutes or until potatoes are tender.

In a small skillet melt butter and stir in flour. Cook until bubbly. Add to soup and boil for two minutes, stirring continuously. Reduce heat to low; add cheese, milk and salt and pepper to taste. When cheese melts remove from heat and blend in sour cream.