Description
This rich and creamy homemade cheeseburger soup combines seasoned ground beef, tender vegetables, and melty cheddar in a hearty broth. It’s the perfect comfort food for chilly days.
Ingredients
- 4 tablespoons butter, divided
- 1/2 pound lean ground beef
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup chopped celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups cubed potatoes
- 3 cups chicken broth
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups cubed Cheddar cheese
- 1/4 cup sour cream
- Sliced green onions for garnish
Instructions
1. Melt 1 tablespoon of butter in a large pot over medium heat. Add ground beef, onion, carrots, and celery. Cook and stir until the beef is browned and crumbly, about 5 to 7 minutes.
2. Stir in the dried basil and parsley. Add cubed potatoes and chicken broth; bring to a boil.
3. Reduce the heat to low and simmer for 10 to 12 minutes, or until the potatoes are tender.
4. In a separate small saucepan, melt the remaining 3 tablespoons of butter over medium heat. Add the flour and whisk until smooth, about 1 minute.
5. Gradually whisk in the milk. Simmer and stir until the sauce thickens and becomes smooth.
6. Slowly stir the sauce into the soup, stirring constantly to combine. Bring the soup to a gentle boil.
7. Reduce heat to low and stir in the cubed Cheddar cheese until melted and fully incorporated.
8. Add the sour cream and stir just until heated through. Do not boil after adding sour cream.
9. Serve the soup hot, garnished with sliced green onions.
Notes
For added flavor, try using sharp cheddar or a blend of cheeses.
This soup pairs wonderfully with crusty bread or garlic toast.
You can substitute ground turkey or chicken for a lighter version.
Refrigerate leftovers in an airtight container for up to 3 days.