Cheesy Potato Chowder Soup

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Cheesy Potato Chowder Soup

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Recipe by FIG Course: Lunch Entree, RecipeCuisine: American


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This soup includes all of the flavors of a classic cheeseburger into a thick and creamy soup, a classic comfort food. This soup is packed with lean and tender ground beef, chopped vegetables, potato cubes and can be garnished with a variety of toppings, such as mild cheddar cheese, diced tomatoes or bacon.


  • 3/4 c 3/4 Onions, Chopped

  • 3/4 c 3/4 Carrots, Fresh, Chopped

  • 3/4 c 3/4 Celery Stalk, Chopped

  • 9 tbsp 9 Butter, Unsalted

  • 1 tbsp 1 Base Chicken Low Sodium

  • 3 c 3 Water

  • 1 qt 1 Potato Cubes, Skin-On

  • 1 lb 1 Beef Crumbles

  • 3 tbsp 3 Flour, All Purpose

  • 1 tsp 1 Basil, Dried

  • 1 1/2 c 1 1/2 Milk, 1%

  • 3/4 tsp 3/4 Salt

  • 1/2 tsp 1/2 Black Pepper Black

  • 1 lb 1 Cheese Sauce, White Blend

  • 1 3/4 c 1 3/4 Cheese Cheddar Mild Shredded


  • Clean and dice the onions, carrots and celery.
  • In large pot, or steam kettle, over medium-high heat, melt 1 tbsp the butter. Add the carrots, celery, and onion and sauté until start to soften.
  • Add the chicken base, water, potatoes, and beef to pot. Bring to a boil. Reduce heat, cover and simmer until all vegetables are tender.
  • In a small skillet, melt the remaining butter and add the flour. Cook and stir for 3-5 minutes. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  • Stir in the cheese sauce, shredded cheese, milk, basil, salt and pepper into soup.
  • If soup seems to thick, can thin by adding a bit more water.
  • CCP: Heat to 165° F or higher for at least 15 seconds.
  • Serve 1 Cup. Top with bacon bits and diced tomatoes.
  • Serving suggestions: Serve in bread bowl.
  • Food prep areas, Equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
  • Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
  • Remove frozen product from freezer using oldest pack date first.
  • CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
  • Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use.
  • Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.

Recipe Video


  • Allergens: Milk, Soy, Wheat
  • Meal Components: 2 Oz Of Meat/Meat Alternates, 0.25 Cups Of Starchy, 0.125 Cups Of Vegetables

Nutrition Facts

12 servings per container

Serving Size1 servings

  • Amount Per ServingCalories324
  • % Daily Value *
  • Total Fat 21g 33%
    • Sodium 792mg 33%
    • Potassium 191mg 6%
    • Protein 17g 34%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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