Description
A hearty and creamy cheeseburger soup that combines ground beef, potatoes, vegetables, and melted cheddar cheese for a comforting meal perfect for any day.
Ingredients
Scale
Main Ingredients
- 1 lb (450g) ground beef
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 carrots (diced)
- 2 stalks celery (diced)
- 3 cloves garlic (minced)
- 4 cups (1 liter) chicken or beef broth
- 3 cups potatoes (peeled and diced)
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
For the Roux and Creaminess
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- 1/2 cup sour cream
- Salt and pepper (to taste)
Garnish (Optional)
- Crumbled bacon
- Chopped green onions
Instructions
- Cook the ground beef: Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat and transfer the beef to a plate. Set aside.
- Sauté the vegetables: In the same pot, add the diced onion, carrots, and celery. Sauté for 4-5 minutes until the vegetables start to soften. Add the minced garlic and cook for another 1 minute until fragrant.
- Add the broth and potatoes: Pour in the chicken or beef broth, then add the diced potatoes, dried basil, and dried parsley. Stir to combine. Bring the mixture to a boil, then reduce heat to a simmer. Cook for 10-12 minutes until potatoes are tender.
- Make the roux: In a small bowl, whisk together the flour and 1/2 cup of the milk until smooth. Stir this mixture into the soup and cook for 2-3 minutes, stirring frequently, until the soup begins to thicken.
- Add the remaining ingredients: Stir in the remaining 1 1/2 cups milk, cooked ground beef, and shredded cheddar cheese. Cook for an additional 2-3 minutes until the cheese is fully melted and the soup is creamy. Lastly, stir in the sour cream and season with salt and pepper to taste.
- Serve: Ladle the cheeseburger soup into bowls and garnish with crumbled bacon and chopped green onions if desired. Serve hot.
Notes
- Use either chicken or beef broth depending on preference for a richer or lighter flavor.
- To make it vegetarian, substitute ground beef with plant-based crumbles and use vegetable broth.
- For a thicker soup, add additional flour when making the roux or reduce broth amount slightly.
- Sour cream can be replaced with Greek yogurt for a tangier and healthier option.
- Leftovers store well and can be refrigerated for up to 3 days or frozen for up to 2 months.
