You Won’t Believe the Story Behind This Recipe (It’s Why we call it “Wedding Soup”)

Food makes us happy! Cheeseburger soup is one of my easiest and most requested recipes and it comes with quite a story… When my husband and I had been married for almost a decade, his older brother (loving known as “Uncle Tot” – think Tator Tots. Ha!) was 40+ and had never been married. I don’t think he’d given up on the idea, he just wasn’t actively pursuing it.

One night I whipped up a batch of Cheeseburger soup at our hunting cabin in Iowa. Uncle Tot walked in, right on time, to discover a pair of sisters sitting down at our kitchen table to eat a bowl of Cheeseburger soup. The sisters were distant cousins of mine and the younger one happened to be pretty… also single and never married. (The dinner meeting may or may not have been arranged by the older sister and myself. I’ll never tell.)

The evening had us chatting over the melty, warm, cheesy soup and when the night ended, I was grinning ear to ear. A few hours later, my cousins left and the minute they were gone, Uncle Tot quipped at me “Did you set that up?” I replied with all honesty “I didn’t know for sure if they were BOTH coming or not?” (Which is mostly accurate.)

Well… the rest is history. There’s a reason we refer to this amazing, winter delicacy as “Wedding Soup.” Years down the road, Uncle Tot married the girl he met over Cheeseburger soup that night, and they have two gorgeous daughters. Those girls are my precious nieces (and also my distant cousins if you’re keeping track of the family tree in your head-Ha!).

Here’s the recipe for the soup that will warm your soul, with a story that will warm your heart. Enjoy!

“Cheeseburger soup is one of my easiest and most requested recipes and it comes with quite a story… “

-Katie Hedrick

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Cheeseburger Soup (Wedding Soup)

INGREDIENTS:

2 Carrots, peeled & Grated
1 tsp Basil
1 tsp Parsley
2 TBSP Olive Oil
Large Can of Chicken Broth (approx. 49 1/2 ounces)
5 Medium sized Potatoes, peeled & diced into 1 inch cubes
4 TBSP unsalted Butter
1/8 cup Cornstarch
2 lbs Ground Beef, cooked & drained
16 ounces Velveeta Cheese, cubed
2 cups Shredded Cheddar Cheese
1 1/2 cups Milk
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Garlic Powder
1 tsp Crushed Red Pepper (optional)
1 container Sour Cream (8 ounces)

DIRECTIONS:

In a large pot, saute together the Carrots, Basil, Parsley
and Olive Oil, until the Carrots are tender. (This is a good
time to peel and chop the potatoes if you haven't already
done so.)

Add the Chicken Broth and bring to a boil over high heat. 
Once boiling, add the Potatoes. Boil for about 10 minutes 
until the Potatoes are fork tender. While the Potatoes 
are boiling, use a separate small skillet to make a roux. 
Melt the butter over medium heat until it's completely 
melted. Sprinkle in the Corn Starch and whisk until the 
mixture is smooth. Set the roux aside. 

When the Potatoes are fork tender, add the roux to the
large pot. Then add the cooked, drained Ground Beef to 
the pot. Reduce the heat to low. 

Add the remaining ingredients to the pot (Velveeta Cheese, 
Shredded Cheddar Cheese, Milk, Salt, Pepper, Garlic Powder, 
Crushed Red Pepper (if using), and Sour Cream). Gently stir
the soup periodically until all the cheese is melted, 
approximately 20 minutes. Serve and Enjoy!

This serves approximately 8 adults and makes for awesome
leftovers the next day!

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