Cheeseburger Soup
Ingredients:
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
4 cups potatoes, peeled and diced
3 cups chicken broth
1 cup carrots, diced
1 cup celery, diced
1 tsp dried basil
1 tsp dried parsley
4 tbsp butter, divided
3 cups shredded cheddar cheese
1½ cups milk
¼ cup all-purpose flour
Salt and pepper to taste
½ cup sour cream (optional, for extra creaminess)
Directions:
Brown the Beef:
In a large pot, cook the ground beef over medium heat until browned. Drain any excess fat and set the beef aside.
Cook the Veggies:
In the same pot, melt 1 tablespoon of butter over medium heat. Add the onions, garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are soft.
Simmer the Soup:
Add the potatoes, chicken broth, basil, parsley, salt, and pepper to the pot. Bring to a boil, then reduce the heat and simmer for 10-15 minutes, or until the potatoes are tender.
Make the Roux:
In a small saucepan, melt the remaining 3 tablespoons of butter. Stir in the flour and cook for about 1 minute to form a roux. Slowly add the milk, whisking constantly until smooth. Cook for a few minutes until thickened.
Add Beef and Cheese:
Stir the cooked ground beef into the soup. Gradually add the thickened milk mixture to the soup, stirring well to combine. Add the shredded cheddar cheese and continue stirring until the cheese is melted and the soup is creamy.
Finish and Serve:
Remove the pot from heat and stir in the sour cream for added creaminess, if desired. Serve hot with extra cheese, crumbled bacon, or chopped green onions on top.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Kcal: 450-500 kcal per serving | Servings: 6-8