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Hearty Cheeseburger Soup (10/2/2009)

Hearty Cheeseburger Soup

1 ½ lbs. Lean Ground Beef
1 medium onion, chopped
6 medium russet potatoes, peeled and cubed
3 stalks Celery, chopped
3 Carrots, shredded
3 cups Cheddar cheese, cubed
1 cup sour cream
1 14.5 oz. can diced tomatoes, drained
6 cups Chicken broth
3 cups milk
1 stick butter
6 tablespoons all-purpose flour
1 tablespoon dried Basil
1 tablespoon dried Parsley
1 tsp. salt
¾ tsp. pepper
1 tablespoon Hot sauce (optional)
Salt & pepper for seasoning

In a skillet, crumble ground beef, season with a little salt and pepper and brown until no longer pink. Drain off the fat.

In a large pot, melt 2 tablespoons butter over medium heat and add the onions, celery and carrots and cook until tender, about 4-5 minutes. Add browned ground beef to pot. Stir in dried basil, parsley, salt, pepper, chicken broth and diced potatoes. Bring to boil, cover and simmer until potatoes are cooked, about 10-15 minutes.

In a separate pan, melt remaining butter, then stir in flour until combined. Add milk, mix and cook until smooth, about 5-10 minutes, or until mixture coats the back of a spoon. Slowly add milk mixture to the soup and mix well. Bring to boil and simmer very gently over low heat. Now add the cheddar cheese cubes and let them melt in. Now add sour cream, diced tomatoes and hot sauce if using. Stir. Finally, warm the soup through, but dont boil. Serve with crusty bread rolls.

Makes 12 servings.

This week's recommended wine from Van's Liquor Store in East Dubuque-Ravenswood Vintners Blend Petite Sirah. $6.99 750 ml bottle through Monday, October 5th, 2009.

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