Cheeseburger Soup Recipe
Ingredients:
4 tablespoons butter, divided
1/2 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced celery
3/4 cup diced carrots
3 cups diced potatoes
3 cups chicken broth
1/4 cup all-purpose flour
2 cups milk
2 cups shredded cheddar cheese
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/4 teaspoon dried basil
1/4 teaspoon dried parsley
Instructions:
1. Cook the Ground Beef
In a large pot, melt 1 tablespoon of butter over medium heat. Add the ground beef and cook until browned and fully cooked. Break it into small pieces as it cooks. Remove the cooked beef with a slotted spoon and set it aside. Discard any excess grease.
2. Sauté the Vegetables
In the same pot, melt another 1 tablespoon of butter. Add the chopped onion, celery, and carrots. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften.
3. Add Potatoes and Broth
Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 10–15 minutes, or until the potatoes are tender.
4. Make the Roux
In a separate small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the flour to create a roux, and cook for 2–3 minutes until golden and bubbly. Gradually whisk in the milk until the mixture is smooth and thickened.
5. Combine Ingredients
Pour the milk mixture (roux) into the pot with the vegetables and broth. Stir well to combine. Add the cooked ground beef back into the pot. Mix in the shredded cheddar cheese, salt, pepper, dried basil, and parsley. Stir until the cheese is fully melted and the soup is creamy.
6. Taste and Adjust
Taste the soup and adjust the seasoning with additional salt and pepper, if needed.
7. Serve and Enjoy
Ladle the soup into bowls and serve hot. Optional: Garnish with extra shredded cheese or croutons for added flavor.
This rich and creamy cheeseburger soup is the p
erfect comfort food for cold days. Enjoy with a side of crusty bread!
