Description
A creamy, hearty soup that tastes just like a cheeseburger in a bowl. Made with ground beef, tender potatoes, sautéed vegetables, and plenty of cheddar cheese for the ultimate comfort food.
Ingredients
- 1 lb lean ground beef
- 4 Tbsp butter
- ½ medium onion, chopped
- 2 ribs celery, chopped
- 2 medium carrots, chopped
- 1 Tbsp minced garlic (≈ 3 cloves)
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 Tbsp yellow mustard
- 1 lb Russet potatoes (≈ 2 large), peeled & diced
- 2 cups shredded cheddar cheese
- 1 Tbsp fresh lemon juice
- Salt & pepper, to taste
Instructions
- Cook the ground beef in a large pot over medium-high heat for 4–5 minutes, breaking it apart until no longer pink. Remove beef and drain excess fat.
- In the same pot, melt the butter and sauté onion, celery, and carrots for 4–5 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in flour to coat the vegetables and form a roux.
- Gradually whisk in chicken broth until smooth, then add heavy cream, mustard, diced potatoes, and cooked beef.
- Bring to a boil, reduce heat to medium-low, partially cover, and simmer for 15 minutes until potatoes are fork-tender.
- Remove from heat, stir in shredded cheddar cheese and lemon juice until melted and creamy.
- Season with salt and pepper to taste. Serve hot.
Notes
- Ground turkey or chicken can be used for a leaner option.
- Swap potatoes with cauliflower for a low-carb version.
- Chopped pickles add a tangy cheeseburger flavor.
- For heat, add red pepper flakes or hot sauce.
- Soup can be frozen for up to 3 months.
- Reheat gently with added broth or cream if thickened.
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 790mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 95mg
