Description
This creamy, hearty soup combines all the flavors of a classic cheeseburger in a comforting bowl. Loaded with ground beef, potatoes, and plenty of cheese, it’s the perfect dish for a cozy family meal or a quick weeknight dinner.
Ingredients
Units
Scale
For the Soup:
- 1 lb ground beef
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 cups potatoes, peeled and diced (about 2 medium potatoes)
- 2 cups chicken or beef broth
- 1 cup shredded carrots
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 2 tbsp unsalted butter
- Salt and pepper, to taste
Optional Toppings:
- Crumbled bacon
- Chopped green onions
- Extra shredded cheese
Instructions
- Cook the Beef:
- In a large pot or Dutch oven, cook the ground beef over medium heat until browned and cooked through. Drain excess grease and set the beef aside.
- Sauté Aromatics:
- In the same pot, melt the butter. Add the diced onion and cook until softened, about 3–4 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Add Vegetables and Broth:
- Stir in the diced potatoes, shredded carrots, and broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10–15 minutes, or until the potatoes are tender.
- Thicken the Soup:
- In a small bowl, whisk the flour with 1/2 cup of the milk until smooth. Gradually add the flour mixture to the soup, stirring constantly. Pour in the remaining milk and bring the soup back to a gentle simmer.
- Add Cheese and Beef:
- Stir in the shredded cheese until melted and smooth. Return the cooked ground beef to the pot and mix well.
- Finish with Sour Cream:
- Remove the pot from heat and stir in the sour cream. Season with salt and pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings, such as bacon, green onions, or extra cheese. Serve with crusty bread or crackers.
Notes
- For extra flavor, use smoked cheddar cheese.
- Substitute the potatoes with cauliflower for a low-carb option.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.