This recipe is a combination of several others with my own additions. And it was my way of using up extra food in the fridge.
I had some leftover mashed potatoes in the refrigerator that needed to be used up and I had some fried hamburger hanging out in the freezer. Plus, there were some tender celery tips wanting to be used up, and half an onion hanging out in the vegetable drawer of the fridge. I’m not a big fan of Velveeta cheese, but we had half a box of that in the bottom drawer and I knew I’d forget it was there sooner rather than later. Sometimes I forget about the things in the refrigerator until they are moldy or sour, and one of my New Year’s goals is to use up what’s good before I have to feed it to the dog. I’m working on better stewardship in that department.
So I made Cheeseburger Soup. I started by shredding a carrot, dicing the celery with its leaves, chopping up the onion, and sauteing all of them with basil in real butter. I added the mashed potatoes, hamburger, milk, more onion powder (because I was too lazy to chop up another onion), and parsley. When everything was heated through, I added cubed Velveeta cheese. I think cheddar would have worked as well, but I was wanting to use up this cheese before it turned colors. Since any cheeseburger needs a touch of mustard, I put a teaspoon of mustard in the mix. At the very end, I added some sour cream.
Some recipes call for chicken broth, but then you have to thicken it with flour. I could have cooked potatoes, but using the mashed potatoes I had in the fridge made it a thicker soup, and it was a great way to use leftovers.
This soup was delicious and Dave told me to keep it on the stove so he could have another bowl when we got home from church that evening. It’s gone. I’ll be making it some more, and the next time I might be peeling and cooking potatoes instead of using leftovers, who knows.
Here is the recipe. It was one of those “dump and taste” dishes, but I’ve tried to give measurements as nearly as I can remember.
- 1 lb. hamburger, fried
- 2 cups cooked potatoes OR mashed potatoes
- 4 Tbsp butter
- ½-3/4 cups shredded carrots
- ½-3/4 cups diced celery
- ½-3/4 cup minced onion
- 1 Tsp basil
- 1 Tbsp. parsley
- 4 cups milk
- 1-3 Tsp prepared mustard, depending on taste preference
- 8+ ounces Velveeta cheese (or other cheese of your preference)
- ½ cup sour cream
- Salt and Pepper to taste
- Fry and drain hamburger
- Melt butter in kettle, then saute carrots, onion, celery, and basil for 5-10 minutes until tender
- Add hamburger, milk, parsley, potatoes, salt, pepper, and mustard and heat through
- Add Velveeta cheese (or other cheese of your preference)
- When soup is hot, add sour cream and stir until warm