Classic Cheeseburger Soup
Classic stovetop cheeseburger soup with browned ground beef, potatoes, carrots and celery in a thick, creamy cheese broth finished with sour cream. Serves 8.
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Ingredients
- 1 pound ground beef lean
- 3/4 cup onion chopped
- 3/4 cup carrots shredded
- 3/4 cup celery diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 cloves garlic pressed or minced
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups potatoes peeled and diced, about 1 3/4 pounds
- 1/4 cup all-purpose flour
- 12 ounces processed cheese loaf cubed; plain, or pepper jack for a little heat
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup sour cream
Instructions
- In a 3-quart saucepan over medium-high heat, brown the ground beef until no pink remains and it reaches 160°F. Drain the grease and set the beef aside.
- In the same pan over medium heat, cook the onion, carrots, celery, basil and parsley in 1 tablespoon of the butter until the vegetables are tender, about 10 minutes. Add the garlic and cook until fragrant, about 1 minute.
- Add the broth, potatoes and beef and bring to a boil. Reduce the heat, cover and simmer 10 to 12 minutes, until the potatoes are tender.
- Meanwhile, melt the remaining 3 tablespoons of butter in a small skillet. Add the flour and cook, stirring, 3 to 5 minutes, until bubbly. Stir it into the soup, bring to a boil and cook, stirring, for 2 minutes.
- Reduce the heat to low. Add the cheese, milk, salt and pepper and cook, stirring, until the cheese melts. Take the pot off the heat and stir in the sour cream.
Notes
Refrigerate within 2 hours in smaller containers; eat within 3 to 4 days or freeze up to 3 to 4 months (texture may change). Reheat to a rolling boil.
Nutrition
Serving: 1servingCalories: 446kcalCarbohydrates: 30.9gProtein: 23.2gFat: 26.6gSodium: 1257mgFiber: 3gSugar: 7.9g