Cheeseburger Soup
This hearty cheeseburger soup is perfect as a dinner entree or served as a cup with half a sandwich for a satisfying lunch.
Servings: 8 servings
Ingredients
- 1 pound lean ground beef
- 1 to 2 tablespoons vegetable oil
- 1 1/2 cups chopped onion
- 1 cup chopped celery
- 1 cup diced carrots
- 1/2 teaspoon dried basil
- 3 medium potatoes peeled and cubed
- 4 cups chicken broth
- 4 tablespoons butter
- 1/3 cup all purpose flour
- 2 cups half and half or whole milk
- 8 to 12 ounces cheddar cheese or American cheese; shredded or cut into cubes
- 1 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
- 2 to 3 tablespoons bacon cooked and crumbled
- 1 tablespoon fresh chopped parsley
Instructions
- Add the onion, celery, carrots, and dried basil to the pan, adding more vegetable oil if necessary—cook for about 3 to 5 minutes, or until the onion is translucent.
- Add the cooked ground beef back to the pan along with the potatoes, basil, and chicken broth. Bring the soup to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes, or until the potatoes are tender.
- Meanwhile, in a separate saucepan over medium-low heat, melt the butter. Add the flour and cook, stirring, for 2 to 3 minutes. Add the flour and butter roux mixture to the soup. Bring the soup to a boil and continue to cook for 2 to 3 minutes.
- Add the cheese and half-and-half or milk to the soup and reduce the heat to low. Taste and add salt and pepper along with the parsley. Continue to cook for a few minutes, or until the cheese melts and the soup is hot.
- Ladle the soup into bowls and garnish with the cooked crumbled bacon. Enjoy!
Notes
Recipe and Image found at https://www.thespruceeats.com/cheeseburger-soup-3057262