Cheeseburger Soup
All the flavors of a cheeseburger but you eat it with a spoon. Making a roux instead of dumping in flour is what separates this from glorified cheese water.
Ingredients
- 1.5 pounds ground beef
- 1 tablespoon canola oil
- 1 small onion diced (~3/4 cup)
- 1/2 cup diced bell peppers
- 1/2 teaspoon dried parsley
- 3/4 teaspoon dried basil
- 1/2 cup chopped celery
- 4 cups beef broth
- 4 cups peeled and diced potatoes
- 3 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 cups shredded cheddar cheese
- 1 1/2 cups whole milk
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/4 cup sour cream
Instructions
- Brown ground beef over medium heat 6-8 min until no pink remains, drain and set aside.
- Heat oil in same pan, add onion, peppers, parsley, basil, and celery. Cook 5-7 min until softened.
- Add broth, potatoes, and beef. Bring to boil, reduce heat, cover and simmer 10-12 min until potatoes are tender.
- Meanwhile, make roux: melt butter over medium, whisk in flour gradually. Cook 3-5 min until bubbling and nutty.
- Stir roux into soup, bring to boil 2 min until thickened.
- Reduce heat to low. Add cheese, milk, salt, and pepper. Stir 2-3 min until cheese melts.
- Remove from heat, rest 5 min. Stir in sour cream.