Description
A rich and comforting Cheeseburger Soup featuring lean ground beef, tender potatoes, fresh vegetables, and sharp cheddar cheese, creating the perfect cozy meal for any day.
Ingredients
Scale
Meat and Seasoning
- 1 pound lean ground beef
- Kosher salt and pepper, to taste
Vegetables
- 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
Liquids and Dairy
- 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
Finishing Touch
- Freshly chopped chives, for serving
Other
- 1 tablespoon olive oil
Instructions
- Brown the Beef: Season the ground beef all over with salt and pepper. Heat a large stock pot over medium heat and add the beef. Brown the beef, using a meat chopper or wooden spoon to break it into small crumbles. Once browned, remove the beef with a slotted spoon and transfer it to a plate.
- Sauté Vegetables: Add the olive oil to the same pot. Add diced onions, grated carrots, celery, garlic, and a big pinch of salt and pepper, along with the dried oregano. Stir and cook, stirring often, until the vegetables soften, about 5 to 6 minutes.
- Add Potatoes and Stock: Add the quartered petite gold potatoes and 4 cups of chicken stock to the pot. Return the browned beef to the pot. Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook until potatoes are tender, about 10 to 15 minutes.
- Make Roux: Heat butter in a separate skillet. Once melted, whisk in the flour to create a roux. Whisk and cook for 2 to 3 minutes until golden and fragrant.
- Combine Roux and Soup: Scrape the roux into the soup pot. Bring the mixture back to a boil and boil for 1 to 2 minutes. Add the milk and cook for another 1 to 2 minutes.
- Melt Cheese and Finish Soup: Reduce heat to low and stir in the sharp cheddar cheese until melted. Optionally add an additional cup of chicken stock to adjust thickness. Taste and season with more salt and pepper if needed. Stir in the sour cream until fully incorporated and warmed through.
- Serve: Ladle soup into bowls and top with freshly chopped chives. Optionally serve with chips on the side for added crunch.
Notes
- For thinner soup, add the additional cup of chicken stock before serving or after refrigerating.
- Use sharp cheddar cheese for best flavor and melting consistency.
- Feel free to substitute gold potatoes with Yukon or red potatoes if desired.
- Adjust seasoning at the end to ensure optimal taste.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.3g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
