Ron Wilson

Ron Wilson

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Rita's Cheeseburger Soup

this soup is making the rounds again. Perfect for a family supper or to tote for lunch.Reheats easily.



1/2 to 3/4 pound ground chuck

4 tablespoons butter, divided

1 cup chopped onion

1 cup shredded carrots

1 cup diced celery

Palmful fresh chopped basil or 1 nice teaspoon dried basil

4 cups (a couple pounds approximately) cubed peeled potatoes

3 cups low sodium chicken broth or bit more if needed

1/4 cup flour

2 to 4 cups shredded Velveeta (go to taste)

1-1/2 cups whole milk

Salt and pepper to taste

1/4 to 1/3cup sour cream

For garnish: dill pickles


In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside. In same saucepan, melt 1 tablespoon butter over medium heat. Cook onion, carrots, celery and basil until vegetables are tender.

Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender. Meanwhile, melt remaining butter. Add flour; cook and stir until bubbly. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.

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