Cheeseburger Soup

Recipe View 7 mins In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the ground beef, onion, carrots, and celery. Cook, breaking up the beef with a spoon, until the beef is browned and the vegetables are softened, about 5-7 minutes.

Recipe View 12 mins Stir in the dried basil and parsley. Add the cubed potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender, about 10-12 minutes.

Recipe View 1 mins While the soup simmers, melt the remaining 3 tablespoons of butter in a separate small saucepan over medium heat. Add the flour and whisk constantly until a smooth paste forms, about 1 minute. This is your roux.

Recipe View 5 mins Gradually whisk in the milk, ensuring there are no lumps. Continue to simmer and stir until the sauce has thickened and is smooth, about 3-5 minutes.

Recipe View 2 mins Pour the milk sauce into the soup, stirring constantly to combine. Bring the soup back to a gentle boil, then reduce the heat to low. Stir in the cubed cheddar cheese until it is completely melted and the soup is creamy.

Recipe View 1 mins Remove the soup from the heat and stir in the sour cream until just heated through. Be careful not to boil the soup after adding the sour cream, as it may curdle.

Recipe View 0 mins Ladle the cheeseburger soup into bowls and serve hot. Garnish with extra shredded cheese, a dollop of sour cream, or chopped green onions, if desired. Enjoy!