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
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.
Notes
Soup will thicken as it cools. Reheat gently to prevent separation.