Description
A creamy and hearty soup that combines the comforting flavors of a cheeseburger, perfect for warming up during chilly months.
Ingredients
Scale
- 1 pound lean ground beef
- Kosher salt and pepper, to taste
- 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
- 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
- Freshly chopped chives, for serving
Instructions
- In a large pot, heat olive oil over medium heat. Add ground beef, season with salt and pepper, and cook until browned. Remove and set aside.
- In the same pot, add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
- Add garlic and oregano to the pot. Cook for another minute.
- Return the cooked beef to the pot. Add quartered potatoes and chicken stock. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15–20 minutes.
- In a separate small saucepan, melt butter over medium heat. Stir in flour and cook for 1–2 minutes, forming a roux.
- Gradually whisk in milk, stirring constantly until thickened. Remove from heat and stir in cheddar cheese until melted.
- Stir the cheese sauce into the soup. Add sour cream and mix until smooth. Adjust seasoning with salt and pepper, if necessary.
- Ladle soup into bowls and garnish with freshly chopped chives before serving.
Notes
For a thicker soup, puree a portion and stir it back in. Use freshly grated cheese for optimal melting. Can be served with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 75mg