Cheeseburger Soup
This soup gets its rich, creamy base from a roux made with butter and flour, which is then combined with a separate vegetable and potato soup – this two-pot method ensures a perfectly smooth texture without overcooking the potatoes.
Ingredients
- 2 1/2 tbsp olive oil, divided
- 1 1/3 lbs lean ground beef
- 7 tbsp unsalted butter, divided
- 3 cups mirepoix (equal parts diced onion, carrot, and celery)
- 2 1/2 tsp minced garlic
- 5 1/3 cups chopped baby gold potatoes
- 1 1/4 tsp dried basil
- 1 1/4 tsp dried parsley flakes
- 3/4 tsp ground mustard, optional
- 5 1/3 cups chicken stock or broth
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2/3 cup heavy cream
- Salt and pepper
- 2 2/3 cups freshly shredded sharp Cheddar cheese
- 1/2 cup sour cream
Brown the Beef and Sauté the Vegetables
In a large pot over high heat, add 1 1/2 tablespoons of olive oil. Add the ground beef, season with salt and pepper, and cook until browned. Transfer the beef to a bowl and set aside, leaving about 1 tablespoon of grease in the pot.
Melt 1 tablespoon of butter in the same pot over medium-high heat. Add the mirepoix, season with salt and pepper, and sauté for ~5-7 minutes until tender.
Stir in the garlic, parsley, basil, mustard powder, and potatoes. Sauté for one more minute.
Simmer the Potato Base
Pour in the chicken stock, bring the mixture to a boil, then reduce the heat to medium-low. Cover and cook for ~15-20 minutes, until the potatoes are tender.
Make the Cream Base and Finish the Soup
While the potatoes are cooking, melt the remaining 6 tablespoons of butter in a separate pot over medium heat. Whisk in the flour and cook for ~1 minute.
Slowly whisk in the milk and cook until the mixture thickens. Reduce the heat to low and stir in the heavy cream and sour cream until smooth.
Pour the cream mixture and the cooked beef into the potato soup. Stir in the shredded cheese in handfuls until it has completely melted. Taste and adjust the seasoning with salt and pepper as needed before serving.
Cheeseburger Soup
Ingredients
- 2 1/2 tbsp olive oil divided
- 1 1/3 lbs lean ground beef
- 7 tbsp unsalted butter divided
- 3 cups mirepoix equal parts diced onion, carrot, and celery
- 2 1/2 tsp minced garlic
- 5 1/3 cups chopped baby gold potatoes
- 1 1/4 tsp dried basil
- 1 1/4 tsp dried parsley flakes
- 3/4 tsp ground mustard optional
- 5 1/3 cups chicken stock or broth
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 2/3 cup heavy cream
- Salt and pepper
- 2 2/3 cups freshly shredded sharp Cheddar cheese
- 1/2 cup sour cream
Method
- Heat 1.5 tbsp olive oil in large pot over high heat.
- Brown ground beef with salt and pepper, transfer to bowl, leave 1 tbsp grease.
- Melt 1 tbsp butter in pot, sauté mirepoix with salt and pepper 5-7 minutes.
- Add garlic, herbs, mustard powder, and potatoes, sauté 1 minute.
- Add chicken stock, bring to boil, reduce heat, cover and simmer 15-20 minutes until potatoes tender.
- Meanwhile, melt 6 tbsp butter in separate pot, whisk in flour, cook 1 minute.
- Gradually whisk in milk until thickened, reduce heat, stir in cream and sour cream.
- Add cream mixture and beef to potato soup.
- Stir in cheddar cheese gradually until melted.
- Season to taste with salt and pepper.
