Description
Hearty and comforting cheeseburger-style soup with a creamy, velvety texture featuring potatoes, ground beef, cheese, and tangy sour cream.
Ingredients
- 1 pound ground beef
- 4 tablespoons unsalted butter (divided into 1 tablespoon + 3 tablespoons)
- 1 medium white onion, diced
- 1 tablespoon Italian seasoning
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large russet potatoes (about 3 cups), peeled and cut into bite-sized cubes
- 3 cups low-sodium chicken broth
- ¼ cup all-purpose flour
- 4 cups shredded sharp cheddar cheese
- 1½ cups milk (2%)
- ¼ cup sour cream (full-fat)
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Instructions
- In a frying pan, thoroughly cook the ground beef; drain excess grease; set aside.
- In a large 5-quart pot, melt 1 tablespoon butter over medium-high heat. Sauté onion, carrots, and celery with Italian seasoning, oregano, salt, and pepper until the onion softens (~2–3 minutes).
- Add the cooked beef, potatoes, and chicken broth. Reduce heat to low, cover, and simmer until potatoes are tender (~10–12 minutes).
- In a separate small pan, melt the remaining 3 tablespoons butter over medium-high heat. Stir in flour and cook until it bubbles (~2 minutes), forming a roux. Pour this into the soup and stir well to combine.
- Stir in the shredded cheddar cheese until fully melted.
- Add milk and bring the soup back to a gentle simmer.
- Stir in the sour cream until well blended.
- Remove from heat and serve hot.
Notes
- Drain excess grease from ground beef—using lean beef makes this easier.
- You can freeze individual portions in freezer-safe containers for easy reheating later.
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 808 kcal
- Sugar: 7 g
- Sodium: 1403 mg
- Fat: 52 g
- Saturated Fat: 29 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 39 g
- Cholesterol: 164 mg
