Cheeseburger Soup
I think I’ve outdone myself. This cheeseburger soup might be one of my new favorite soups it is so creamy, cheesy, and packed with flavor, really like your favorite burger in cozy soup form. Definitely going on repeat all fall and winter.
Ingredients
- 1 pound ground beef
- 1 package (14.5 ounces) Trader Joe’s mirapoix (or about 1 cup chopped carrots, 1 cup diced celery, and 1 medium onion)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup all-purpose flour
- 3 1/2 cups chicken broth
- 4 cups diced potatoes
- 1 1/2 cups milk
- 1/2 cup sour cream
- 8 ounces block cheddar cheese, shredded or cubed (depending on preference)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon Italian seasoning
- For serving: 1-2 pickles, chopped
Instructions
1. In a large pot or Dutch oven over medium heat, add the olive oil and butter. Once melted and hot, add the ground beef and cook, breaking it apart as it browns.
2. When the beef is mostly cooked, add the Trader Joe’s mirapoix (or fresh carrots, celery, and onion). Sprinkle in the salt, black pepper, garlic powder, and Italian seasoning. Stir well and cook for about 5 minutes until the vegetables start to soften and everything becomes fragrant.
3. Sprinkle the flour evenly over the beef and vegetable mixture. Stir continuously for 1–2 minutes to coat everything and cook off the raw flour taste.
4. Gradually pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes and bring the soup to a gentle simmer. Cook for about 15–20 minutes, or until the potatoes are tender and the soup has thickened slightly.
5. Lower the heat and stir in the milk, followed by the sour cream, until smooth. Add the cheddar cheese, shredded or cubed, a little at a time, stirring constantly until melted and creamy.
6. Taste and adjust the seasoning if needed. Serve with pickles!
