Our Favorite Cheeseburger Soup
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 to 6
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Course
Main Course, Soup
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Cuisine
American
Our Favorite Cheeseburger Soup
Description
The soup starts by browning lean ground beef seasoned with kosher salt and pepper, then removing it from the pot. Aromatic vegetables including diced sweet onion, grated carrot, celery, garlic, and dried oregano are sautéed in olive oil until softened. Quartered petite gold potatoes and chicken stock are added along with the cooked beef, and the mixture is simmered until the potatoes are tender.
A separate roux of melted butter and flour is cooked until golden and fragrant, then incorporated into the soup to thicken it. Milk is stirred in, and freshly grated sharp cheddar cheese is added until melted, creating a cheese-rich base. Sour cream is whisked in for smoothness and tang. Chopped fresh chives garnish the finished soup, adding mild freshness.
This soup offers a comforting and filling meal with familiar cheeseburger flavors in a creamy soup form. It pairs well with crusty bread or a simple salad. The recipe balances savory beef, melty cheese, and tender vegetables in a thick, satisfying broth.
Ingredients
- 1 pound ground beef lean
- salt kosher salt
- black pepper kosher salt
- 1 tablespoon olive oil
- 1 onion diced, sweet
- 1 cup carrot freshly grated
- 1 cup celery diced
- 4 garlic minced, cloves
- ½ teaspoon oregano dried
- 1 pound potato quartered, petite gold variety
- 4 to 5 cups chicken stock
- 2 tablespoons butter unsalted
- 3 tablespoons flour
- 1 cup milk
- 16 ounces cheddar cheese freshly grated, sharp
- ½ cup sour cream
- chives for serving, freshly chopped
Instructions
- Season the ground beef all over with salt and pepper. Heat a large stock pot over medium heat and add beef. Brown the beef, using a meat chopped or wooden spoon to break it into small crumbles.
- Once browned, remove the beef with a slotted spoon and transfer it to a plate.
- Add the olive oil to the same skillet. Add in the onions, carrots, celery and garlic with a big pinch of salt and pepper. Add the oregano. Stir. Cook, stirring often, until the veggies soften, about 5 to 6 minutes.
- Add in the potatoes and 4 cups of chicken stock. Return the beef to the pot. Bring the mixture to a boil, then reduce to a simmer and cover. Cook until the potatoes are tender, about 10 to 15 minutes.
- Heat the butter in a separate skillet. Once melted, whisk in the flour to create a roux. Whisk and cook for 2 to 3 minutes, until the color is golden and the mixture is fragrant.
- Use a spatula to scrape the roux right into the soup pot. Bring the mixture back to a boil. Boil for 1 to 2 minutes. Add in the milk and cook for another 1 to 2 minutes.
- Reduce the heat to low and stir in the cheese. Stir until it is all melted. At this point, you can add in the additional cup of chicken stock or not. Sometimes I like to add it before I pack the soup up for the fridge since it thickens more as it sits. Taste and season the soup with more salt and pepper if necessary. Stir in the sour cream. Once melted, serve! Top with fresh chives to serve, or chips if desired.
User Reviews
Overall Rating
5
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