Description
This Cheeseburger Soup is rich, creamy, and packed with all the flavors of a classic cheeseburger. With ground beef, melted cheese, and tender potatoes in a savory broth, it’s the ultimate comfort food perfect for chilly evenings.
Ingredients
Units
Scale
- 1 lb ground beef
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 1 cup shredded carrots
- 3 cups chicken or beef broth
- 1 tsp dried basil
- 1 tsp dried parsley
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper, to taste
- Optional toppings: crumbled bacon, chopped green onions, extra shredded cheese
Instructions
1. Cook the Beef and Vegetables:
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat and set the beef aside.
- In the same pot, sauté the diced onion and garlic until softened, about 2-3 minutes.
2. Add the Potatoes and Broth:
- Add the diced potatoes, shredded carrots, basil, parsley, and broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 10-15 minutes, or until the potatoes are tender.
3. Make the Roux:
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
- Gradually whisk in the milk, stirring constantly until the mixture thickens. Remove from heat.
4. Combine and Add Cheese:
- Add the roux to the pot with the soup, stirring well to combine.
- Stir in the cooked ground beef and shredded cheese until melted and smooth.
- Reduce heat to low and stir in the sour cream. Season with salt and pepper to taste.
5. Serve:
- Ladle the soup into bowls and top with crumbled bacon, green onions, or extra cheese, if desired. Serve with crusty bread or crackers.
Notes
- Make It Healthier: Use ground turkey instead of beef, low-fat cheese, and milk to lighten the soup.
- Thicker Soup: Add more flour to the roux or blend a portion of the soup with an immersion blender for a creamier texture.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.