Description
A hearty and comforting cheeseburger‑style soup combining potatoes, ground beef, cheese, and vegetables in a creamy broth.
Ingredients
- 1 pound ground beef
- 4 tablespoons unsalted butter, divided (1 Tbsp + 3 Tbsp)
- 1 medium white onion, diced
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 tablespoon Italian seasoning
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large russet potatoes (about 3 cups), peeled and cubed
- 3 cups low sodium chicken broth
- ¼ cup all‑purpose flour
- 4 cups sharp cheddar cheese, shredded
- 1½ cups 2% milk
- ¼ cup sour cream (full fat)
Instructions
- In a frying pan, cook the ground beef thoroughly. Drain excess grease and set beef aside.
- In a large 5‑quart pot, melt 1 tablespoon butter over medium‑high heat. Add diced onion, carrots, celery, Italian seasoning, oregano, salt, and black pepper. Sauté until onions soften, about 2–3 minutes.
- Add the cooked beef, cubed potatoes, and chicken broth to the pot. Reduce heat to low, cover, and simmer 10–12 minutes until potatoes are tender.
- In a separate small pan, melt the remaining 3 tablespoons of butter over medium‑high heat. Stir in the flour and cook until bubbling (about 2 minutes).
- Stir the butter‑flour mixture into the soup pot, mixing well.
- Stir in the shredded cheddar cheese until fully melted.
- Add the milk and bring the soup back to a simmer. Then stir in the sour cream until well combined.
- Remove from heat and serve hot.
Notes
- Drain excess grease from the cooked ground beef (using lean beef helps).
- This soup thickens further when refrigerated.
- Leftovers keep 2–3 days in the fridge; freeze for up to 3 months.
- You can omit or swap vegetables, change the cheese type, or thicken with cornstarch instead of flour.
- You can adapt this recipe for a slow cooker by combining browned beef, sautéed veggies, potatoes, and broth and cooking on low until potatoes are tender.
Nutrition
- 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
