Description
A hearty bowl of cheeseburger soup filled with creamy broth, tender vegetables, seasoned beef, and cheese—comfort food in a bowl!
Ingredients
Scale
- 1 pound lean ground beef
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 cup freshly grated carrots
- 1 cup diced celery
- 4 garlic cloves, minced
- ½ teaspoon dried oregano
- 1 pound petite gold potatoes, quartered
- 4 to 5 cups chicken stock
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup milk
- 16 ounces freshly grated sharp cheddar cheese
- ½ cup sour cream
- Freshly chopped chives, for serving
Instructions
- In a large pot, heat olive oil over medium heat.
- Add ground beef, season with salt and pepper, and cook until browned—about 5 minutes.
- Remove the browned beef and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
- Add garlic and oregano and cook for another minute until fragrant.
- Return the cooked beef to the pot, then add quartered potatoes and chicken stock.
- Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are tender.
- In a separate saucepan, melt butter over medium heat.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Stir in cheddar cheese until melted and creamy.
- Combine the cheese sauce with the soup, adding sour cream and mixing until smooth.
- Adjust seasoning with salt and pepper to taste.
- Ladle soup into bowls and garnish with freshly chopped chives before serving.
<li gradually whisk in milk until thickened.
Notes
For a creamier soup, use half-and-half instead of milk. Browning the meat thoroughly ensures maximum flavor. Pre-chopped veggies can save prep time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg