Description
This comforting Cheeseburger Soup transforms the classic flavors of an American burger into a velvety, spoonable masterpiece. Featuring a hearty base of lean ground beef, tender potatoes, and fresh aromatics like carrots and celery, it is enriched with a creamy pepper jack cheese sauce for a subtle, warming kick. Perfectly suited for chilly weeknights, this wholesome one-pot meal is as satisfying as it is easy to prepare, making it a reliable favorite for busy families seeking a nutritious and soulful dining experience.
Ingredients
1 pound lean ground beef
3/4 cup yellow onion, finely chopped
3/4 cup carrots, shredded
3/4 cup celery, diced small
1 teaspoon dried basil
1 teaspoon dried parsley flakes
2 cloves garlic, minced
4 cups potatoes, peeled and cubed
3 cups chicken or vegetable broth
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
8 ounces pepper jack cheese, shredded
Instructions
In a large pot, brown the ground beef over medium heat until fully cooked; drain excess fat and set beef aside.
In the same pot, sauté the onions, carrots, celery, and garlic until softened.
Add the potatoes, broth, basil, and parsley to the pot, bringing to a boil.
Reduce heat, cover, and simmer for 15 minutes or until potatoes are tender.
In a separate small saucepan, melt the butter and whisk in flour, cooking for 1 minute before gradually whisking in the milk until thickened.
Stir the thickened milk mixture and the cooked ground beef into the soup pot.
Add the shredded pepper jack cheese, stirring until completely melted and smooth.
Serve warm and enjoy.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the soup has thickened too much in the fridge.