Ingredients (~4-6 servings)
- 1 lb 80/20 ground beef
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 small onion, diced
- 1/2 bunch scallions, bulbs and stems separated
- 1 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 lb Yukon gold potatoes, cut into spoon-sized pieces
- 2-3 cups chicken stock
- 1 cup heavy cream
- 8 oz brick of Velveeta, cubed
- Shredded cheddar, for garnish
- Salt and pepper to taste
Brown the Beef and Aromatics
Begin by browning the ground beef in a Dutch oven over medium heat.
As the beef browns, add the onion powder, garlic powder, paprika, and a pinch of salt. Stir to combine the spices with the meat.
Add the diced onion and the white parts of the scallion. Cook until the onions become tender.
Add the 1 Tbsp of butter and stir to combine, scraping the bottom of the pot.
Build the Soup Base
When the butter has melted, add the 2 Tbsp of all-purpose flour. Stir the flour in until it’s completely absorbed by the fat and no dry streaks remain.
Add the potatoes and 2 cups of the chicken stock. Stir, and if the soup seems too thick, add the third cup of stock.
Bring the soup to a boil. This will allow the roux to thicken the liquid.
Simmer and Finish
Once boiling, turn the heat down and place the lid on the pot. Simmer for ~10-20 minutes, or until the potatoes are tender.
Add the heavy cream and the cubed Velveeta. Continue to simmer on low, stirring, until the cheese is completely melted and the soup is smooth.
Stir in the scallion greens. Salt and pepper the soup to your taste.
Serve garnished with shredded cheddar.
Cheeseburger Soup
Ingredients
Ingredients (~4-6 servings)
- 1 lb 80/20 ground beef
- 1 1/2 tsp onion powder
- 1 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 small onion diced
- 1/2 bunch scallions bulbs and stems separated
- 1 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 lb Yukon gold potatoes cut into spoon-sized pieces
- 2-3 cups chicken stock
- 1 cup heavy cream
- 8 oz brick of Velveeta cubed
- Shredded cheddar for garnish
- Salt and pepper to taste
Instructions
- Brown ground beef with onion powder, garlic powder, paprika, diced onion, and white scallion parts in Dutch oven.
- Add butter and flour, stirring to combine.
- Pour in chicken stock and potatoes, bring to boil.
- Reduce heat, simmer 10-20 minutes until potatoes are tender.
- Stir in heavy cream and Velveeta, simmer until cheese melts.
- Add scallion greens, season with salt and pepper.
- Garnish with shredded cheddar and serve.
