Brown ground beef with garlic, onion and celery in
pot; cook, stirring frequently, until vegetables
are tender, about 5 to 10 minutes. Stir in
evaporated milk, cheese, paprika, salt and pepper.
Simmer for about 30 minutes.
NOTE- Can also use 2 cups shredded Cheddar and 8 oz cream cheese instead of velveeta and evaporated milk.
Serving
Suggestions
Serve soup topped with crumbled tortilla chips.
Originally Submitted
6/22/2017
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