Hearty Cheeseburger Soup
This flavorful soup combines ground beef or turkey, potatoes, carrots, celery to keep you full and happy.
Servings 8 servings
Ingredients
- ½ lb ground beef or turkey
- ¾ c. chopped onion
- ¾ c. shredded carrots
- ¾ c. diced celery
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 4 Tbsp butter, divided
- 3 c. chicken broth
- 4 c. potatoes, diced
- ¼ c. flour
- 2 c. cheddar cheese, shredded
- 1½ c. milk
- ¾ tsp salt
- ½ tsp black pepper
- ¼ c. sour cream
Instructions
- Start by chopping your veggies. I use shredded carrots and dehydrated onions to cut down on my prep time. This leaves just the potatoes and celery that need to be cut up.
- In a 6-qt dutch oven (or large pot), brown the ground beef/turkey. Drain the fat. I often line a bowl with a couple of paper towels to help soak up extra grease. Then pour the meat into the bowl and set aside.
- In the same pot, add 1 Tbsp butter, onion, carrots and celery. Saute for 2-3 minutes or until tender.
- Add the basil and parsley and stir to combine.
- Pour the chicken broth, potatoes and ground beef/turkey into the pot with the vegetables. Bring to a boil. Then reduce the heat to low, cover and simmer for 10-12 minutes, stirring occasionally, until potatoes are tender.
- In a small saucepan, add the remaining 3 Tbsp butter and flour. Heat over medium and cook for 3-5 minutes, stirring constantly. The roux will become a golden yellow and will be very bubbly. When it comes to this point, turn off the heat.
- Add the roux to the soup and turn up the heat to bring it to a boil. Cook and stir for 2 minutes. The soup will begin to thicken. Reduce heat to low.
- Stir in the milk, shredded cheese, salt and pepper. Keep stirring until the cheese is melted. Remove from heat and add in the sour cream. Stir to combine.
- Serve immediately. Top with bacon crumbles (optional).