Description
Hearty, creamy soup that tastes like a cheeseburger—but in a bowl.
Ingredients
- 1 pound ground beef
- 4 tablespoons unsalted butter (divided: 1 tablespoon + 3 tablespoons)
- 1 medium white onion, diced
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 tablespoon Italian seasoning
- ½ teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 large russet potatoes (about 3 cups), peeled and cut into bite-sized cubes
- 3 cups low‑sodium chicken broth
- ¼ cup all‑purpose flour
- 4 cups shredded sharp cheddar cheese
- 1½ cups milk
- ¼ cup sour cream
Instructions
- In a large frying pan, thoroughly cook the ground beef. Drain any excess grease and set beef aside.
- In a large 5‑quart pot, melt 1 tablespoon butter over medium‑high heat. Add diced onion, carrots, celery, Italian seasoning, oregano, salt, and pepper. Sauté until the onions soften, about 2–3 minutes.
- Add the cooked beef, cubed potatoes, and chicken broth to the pot.
- Melt the remaining 3 tablespoons of butter in a separate small saucepan. Stir in the flour and cook briefly to form a roux. Gradually whisk in the milk until smooth and thickened.
- Pour the milk-and-butter mixture into the soup pot. Stir in shredded cheddar cheese until melted.
- Finally, stir in the sour cream until just heated through. Serve hot.
Notes
- Feel free to omit or substitute vegetables—green beans or diced tomatoes make tasty additions.
- Use your favorite shredded cheese—Colby jack, pepper jack, mozzarella, or Swiss all work well.
- 2% milk is recommended, but low‑fat or whole milk may be used.
- Full‑fat sour cream gives the best creamy consistency.
- Try adding Velveeta, Rotel tomatoes, or a dash of liquid smoke for variation.
- Use cornstarch instead of flour to thicken, if desired.
- For a crockpot version: combine all ingredients and cook on low for 4 hours, or until potatoes are tender.
