Description
This hearty and comforting Cheeseburger Soup combines lean ground beef, fresh vegetables, tender potatoes, and sharp cheddar cheese into a creamy, savory dish perfect for a cozy meal. The soup is thickened with a buttery roux and finished with sour cream and fresh chives for a delightful cheeseburger-inspired flavor in a bowl.
Ingredients
Scale
Meat and Seasoning
- 1 pound lean ground beef
- Kosher salt and pepper, to taste
Vegetables
- 1 tablespoon olive oil
- 1 sweet onion, diced
- 1 cup freshly grated carrots
- 1 cup diced celery
- 4 garlic cloves, minced
- ½ teaspoon dried oregano
- 1 pound petite gold potatoes, quartered
Liquids and Dairy
- 4 to 5 cups chicken stock
- 2 tablespoons unsalted butter
- 3 tablespoons flour
- 1 cup milk
- 16 ounces freshly grated sharp cheddar cheese
- ½ cup sour cream
Garnish
- Freshly chopped chives, for serving
Instructions
- Season and Brown Beef: Season the ground beef with salt and pepper all over. Heat a large stock pot over medium heat, add the beef, and brown it while breaking it into small crumbles using a meat chopper or wooden spoon. Once browned, remove the beef with a slotted spoon and set aside on a plate.
- Sauté Vegetables: Add olive oil to the same pot. Add diced onions, grated carrots, diced celery, and minced garlic along with a big pinch of salt and pepper. Add the dried oregano. Stir and cook, stirring often, until the vegetables soften and become fragrant, about 5 to 6 minutes.
- Add Potatoes and Stock: Add quartered petite gold potatoes and 4 cups chicken stock to the pot. Return the browned beef to the pot. Bring the mixture to a boil, then reduce the heat to a simmer and cover. Cook until potatoes are tender, approximately 10 to 15 minutes.
- Make Roux: In a separate skillet, melt the unsalted butter over medium heat. Whisk in the flour to form a roux. Cook and whisk for 2 to 3 minutes until the mixture is golden in color and fragrant.
- Incorporate Roux: Use a spatula to scrape the roux into the soup pot. Bring the soup back to a boil and let it boil for 1 to 2 minutes to thicken.
- Add Milk and Simmer: Pour in the milk and cook for another 1 to 2 minutes until slightly thickened.
- Melt Cheese and Finish Soup: Reduce heat to low and stir in the freshly grated sharp cheddar cheese until fully melted. Optionally add the additional cup of chicken stock if you prefer a thinner consistency. Taste and adjust seasoning with more salt and pepper if needed. Stir in the sour cream until incorporated.
- Serve: Ladle the soup into bowls and garnish with freshly chopped chives. Serve immediately and enjoy your comforting cheeseburger soup!
Notes
- For a thinner soup consistency, add the extra cup of chicken stock after adding the cheese.
- Use freshly grated sharp cheddar cheese for best melting and flavor.
- Petite gold potatoes hold their shape well and add a nice texture.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Feel free to top with chips or crumbled bacon for added texture and flavor.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 370
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
