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)

Triple D Cheeseburger Soup

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  • Prep Time


  • Total Time


  • Servings



  • 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!


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