Tried cheeseburger soup yet?

Who doesn't love a good cheeseburger? I know my husband does.

Whenever I wonder out loud about what to have for dinner, it's pretty much guaranteed he'll suggest a cheeseburger.

But after my husband had a trip to the dentist to get a tooth pulled, a cheeseburger was out of the question.

While I was in the dentist's waiting room leafing through magazines, I found a recipe for cheeseburger soup. "Perfect," I thought to myself and quickly took a picture of the recipe with my phone.

What did I do before phones could take pictures?

I made the soup that afternoon, following it to the letter, and it was, well, a little disappointing. It tasted fine, but it wasn't the bell ringer I'd hoped for.

"All the flavors of a cheeseburger in a soup" touted the recipe description. Not at my house. My husband, with his sore mouth, said that the soup was just okay and a lot like chili. "And I like your chili better."

I knew that my sister-in-law makes a cheeseburger soup that she and her family just love. So I asked her for the recipe she used and compared it with the one I'd experimented with.

The biggest difference was that the one I'd tried included tomato paste as a thickener. It also called for adding a bit of ketchup and mustard to the soup, for authenticity, I guess.

I guess the tomato paste was the tomato on a cheeseburger. (Was parsley the lettuce?)

The second effort at cheeseburger soup was much, much better and it was beefy, creamy and cheesy.

September means the beginning of soup season to me; although I love soup, any soup, any time of year. If you're looking for a new soup to add to your fall lineup, try this one.

You don't even have to get a tooth pulled first.

Cheeseburger soup

1 pound ground beef

1 small onion, chopped

3 carrots, diced

2 celery stalks, chopped

1 teaspoon dried basil

1 teaspoon dried parsley

4 tablespoons butter

3 cups chicken broth

4 cups cubed potatoes

1/4 cup all-purpose flour

2 cups cubed Cheddar cheese

1 1/2 cups milk

1/4 cup sour cream

In a large pot, melt one tablespoon of butter over medium heat.Add the beef and chopped vegetables and cook until the beef is no longer pink, and the veggies have softened.

Add the basil, parsley, broth and potatoes. Bring to a boil then simmer until potatoes are tender, about 10 to 12 minutes.

In a separate saucepan, melt the remainder of butter and stir in flour. Add the milk, stirring until smooth. Gradually add milk mixture to the soup, stirring constantly.

Bring to a boil and reduce heat to simmer. Stir in cheese. When the cheese is melted, add sour cream and heat through. Be careful to not let the soup boil.

(Wolbert is a former corporate communicator and English teacher, now indulging in her two loves, writing and cooking. She can be reached at or at her Sprigs of Rosemary Facebook page.)