Cheeseburger Soup
The perfect hearty soup for a chilly day
Ingredients
- 1 pound ground beef browned
- salt and pepper to taste
- 2 cups carrots sliced into rounds
- 1 1/4 cups celery diced
- 1/2 cup yellow onion diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 2 garlic cloves chopped fine
- 4 cups chicken broth
- 2 cups potatoes peeled and cubed
Cheese Sauce:
- 2 Tablespoons un-salted butter
- 2 Tablespoons all purpose flour
- 1 1/2 cups heavy cream 35%
- 1/4 cup chicken broth
- salt and pepper to taste
- 1 1/2 cup cheddar cheese shredded
Instructions
- Brown the ground beef in a large pan on medium heat. Add salt and pepper to taste, drain fat off if needed.
- Add the carrots, celery, onion, basil and parsley to the beef. Cook for 10 minutes, adding the garlic in the last 30 seconds.
- Remove from the heat and set aside.
- In a medium pot, add in the chicken broth, potatoes and ground beef mixture.
- Place the lid on and bring to a boil on medium heat, once it comes to a boil reduce to medium low and cook until potatoes are tender. (Around 20 minutes)
- Prepare your cheese sauce.
- In a small pot on medium heat, add in the butter.
- Once the butter starts to boil, add in the flour and whisk for 1 minute.
- Slowly add in the cream and broth while whisking. Add salt and pepper to taste.
- Whisk continuously until it thickens and comes to a boil. Once it comes to a boil, remove from the heat.
- Stir in the cheese and whisk until smooth.
- Once potatoes are tender, add the cheese sauce to the soup and mix.
- Once it comes back to a boil allow it to boil for a few minutes then remove from the heat and serve.
Notes
Store in an airtight container in the fridge for up to 4 days.
Serve topped with your favorite cheeseburger toppings like bacon, shredded cheese, pickles, bacon, diced tomatoes and sour cream.