Hearty and comforting, this cheeseburger soup is a breeze to make and will have everyone asking for another bowl. This recipe is the best way to enjoy the delicious flavors of the classic summer grilled burger, all winter long!
- 1 lb ground beef
- 4 tbsp unsalted butter divided
- 1 medium white onion diced
- 3/4 cup carrots shredded
- 3/4 cup celery diced
- 1 tbsp italian seasoning
- 1/2 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 3 large russet potatoes (about 3 cups) peeled and cut into bite size pieces
- 3 cup chicken broth low sodium
- 1/4 cup all-purpose flour
- 4 cup sharp cheddar cheese shredded
- 1 1/2 cup milk 2%
- 1/4 cup sour cream full fat
In a 12 inch frying pan, thoroughly cook ground beef. Drain fat and set aside for now.
In a large 5-Quart pot with 1 tablespoon of the butter over medium-high heat, sauté onion, carrots, and diced celery with Italian seasoning, oregano, salt and pepper until onions have softened, 2 to 3 minutes.
Add in beef, potatoes, and chicken broth to the pot. Reduce heat to low, cover with lid, and simmer for 10 to 12 minutes, until potatoes are tender.
In a separate small frying pan, melt the remaining 3 tablespoons of butter over medium high heat and stir in flour until it starts to bubble, 2 minutes. Then add this mixture to the soup stirring well to mix.
Stir in cheese until fully melted.
Add in milk and bring back to a simmer. Then stir in sour cream until well mixed.
Remove from heat and serve hot.
Sodium: 1403mgCalcium: 700mgVitamin C: 21mgVitamin A: 3890IUSugar: 7gFiber: 4gPotassium: 1357mgCholesterol: 164mgCalories: 808kcalSaturated Fat: 29gFat: 52gProtein: 39gCarbohydrates: 46gIron: 4mg