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    Triple D Cheeseburger Soup

    Triple D Cheeseburger Soup

    All of the ingredients of a cheeseburger except the bun in this soup. Serve the lettuce and tomatoes on the table so they don't wilt in the hot soup. (picture courtesy of Food Network)

    • Prep Time


    • Cook Time


    • Servings



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    • 1

      pound super lean ground beef

    • 16

      ounce chicken stock

    • 1

      pint half and half

    • ½

      block of Velveeta, cubed

    • 1

      large onion, diced

    • 3

      tablespoons butter

    • 2

      medium tomatoes, chopped

    • 2

      cups Iceberg lettuce, chopped

    • Salt & pepper to taste

    • ¼

      cup flour mixed with ¾ cup water (for thickener)


    In a Dutch oven, melt butter and sweat onion until translucent, remove. Add ground beef, season with salt & pepper and cook until browned and a bit crispy, drain. (Next time I will make actual patties and grill them to get more of a burger taste) remove from pan. Add your chicken stock, & flour slurry, bring to boil scrapping bits off the bottom. Add half & half and Velveeta. Cook until all the cheese is melted, not boiling. Add the meat and season to taste and lower heat. Cover and cook for about an 1 hour. Add the tomatoes and lettuce, stir and serve. ENJOY!