Creamy cheeseburger Soup
This fast and easy soup is comfort in a bowl
Equipment
- 1 medium dutch oven or Heavy bottomed pot
Ingredients
- 1 lb lean ground beef
- 2 Tbsp olive oil
- ½ lg yellow onion, diced
- 2 med carrots, sliced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 L chicken broth
- 4 Tbsp Flour
- 4 Tbsp butter
- 4 med potatoes, peeled and cubed 1/2"
- 1.5 cups Heavy cream or full fat milk
- 1 Tbsp thyme (dried or fresh)
- 1 tsp basil, dried
- 2 Tbsp freshly ground black pepper
- 2 Tbsp Kosher salt, divided
- ½ cup cubed Velveta or shredded aged cheddar cheese
- ½ cup sour cream
Instructions
- Dice ½ lg yellow onion, diced , 2 med carrots, sliced , 2 stalks celery, diced, cook for 3 minutes in 2 Tbsp olive oil over med-hi heat. Once they've started to soften add the 2 cloves garlic, minced and saute for 1 more minute.
- Add the 1 lb lean ground beef season with half of the salt and pepper and cook until the beef is no longer pink (5 minutes)
- add the butter and flour to the vegetables and cooked beef and let it come together to form a roux
- Add the 1 L chicken broth and 4 med potatoes, peeled and cubed 1/2"et simmer for 5 minutes on low
- 1.5 cups Heavy cream or full fat milk, ½ cup sour cream, 1 Tbsp thyme (dried or fresh), 1 tsp basil, dried and remaining tbsp salt and pepper. Let simmer
- Add the cheese and season to taste, Enjoy
- Sprinkle extra shredded cheddar over the top of each bowl when you serve it for an extra hit of cheese.
Notes
This creamy soup is a meal in itself. Loaded with veggies and ground beef. You can add whatever veggies you have on hand in addition to the carrots, onion and celery.