American · Mains
Cheeseburger Soup
All the comfort of a cheeseburger in a creamy, Cheddar-loaded bowl -- no bun required.
Ingredients
Serves 6- 1 lbground beef
- 4 tbspextra-virgin olive oil
- 1 mediumwhite or yellow onion, diced
- 2celery stalks, diced
- 1 mediumcarrot, diced
- 2garlic cloves, minced
- 1 tspmustard powder
- ½ tsppaprika
- Salt and freshly ground black pepper
- 4 cupsbeef broth
- 2 largerusset potatoes, peeled and cut into 0.5-inch cubes
- 5 tbspunsalted butter
- ¼ cupall-purpose flour
- 2 cupswhole milk
- 2 cupsshredded yellow Cheddar, plus more for serving
- Chopped scallions (optional), for serving
- Diced tomato (optional), for serving
- Crumbled cooked bacon (optional), for serving
- Sour cream (optional), for serving
Method
- 01
Heat a large pot or Dutch oven over medium. Add the ground beef and cook, breaking it up into small pieces, until just barely pink, about 2 minutes. Using a slotted spoon, transfer to a plate and set aside; pour off any fat.
- 02
Heat the olive oil in the same pot over medium. Add the onion, celery, carrot, garlic, mustard powder, paprika, and 1 tsp each salt and pepper. Cook, stirring, for 5 minutes, until the onion is just softened and everything is fragrant.
- 03
Raise heat to medium-high, then stir in the broth, potatoes, and reserved beef. Cover and bring to a boil. Reduce heat and simmer, covered, until vegetables are just soft when pierced with a fork, 8 to 10 minutes.
- 04
Meanwhile, in a small saucepan over medium heat, melt the butter. Add the flour and whisk until light tan and fragrant, about 1 minute. Add milk and continue to whisk until thickened with no lumps, 4 to 5 minutes more.
- 05
Add the milk mixture to the pot along with the shredded Cheddar. Stir until the cheese is incorporated and the soup is fully warmed through and creamy, about 5 minutes. Taste and season with salt and pepper as needed. Serve topped with extra Cheddar, chopped tomatoes, scallions, crumbled bacon, and sour cream as desired.