Description
Experience the nostalgic comfort of a classic American cheeseburger transformed into a nourishing, velvet-smooth soup. This hearty meal features savory ground beef, tender potatoes, and crisp vegetables simmered in a rich, cheesy broth. Enhanced with smoked paprika for a hint of grilled depth, this wholesome dish is a perfect solution for busy weeknights, offering a balanced dinner that the whole family will love without any processed ingredients.
Ingredients
1 lb ground beef
2 tbsp avocado oil
1 yellow onion, diced
2 medium carrots, diced
2 medium celery stalks, diced
1 tsp smoked paprika
1 tsp Italian seasoning
½ tsp salt
¼ cup all-purpose flour
4 garlic cloves, minced
4 cups low-sodium beef or chicken broth
2 medium yellow potatoes, peeled and diced
2 cups shredded cheddar cheese
½ cup half and half
Fresh chives for garnish (optional)
Instructions
Place a large Dutch oven or soup pot over medium heat and add the avocado oil.
Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.
Stir in the onion, carrots, and celery, cooking until the vegetables begin to soften.
Add the minced garlic, smoked paprika, Italian seasoning, and salt, stirring for one minute until fragrant.
Sprinkle the flour over the beef and vegetable mixture and stir well to coat.
Slowly pour in the broth while whisking or stirring to prevent lumps from forming.
Add the diced potatoes, bring the soup to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
Reduce heat to low and stir in the shredded cheddar cheese until fully melted.
Stir in the half and half and heat through until the soup is creamy and warmed.
Garnish with fresh chives if desired and serve hot.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat. You can substitute the potatoes with cauliflower for a lower-carb version.