It is officially soup season when the nights get cold and dark and we turn the clocks back!
I made Cheeseburger Soup for the first time years ago and I remember it being a big hit! When I saw How Sweet Eat's share her family's favorite version, I knew I had to give it a try.
You start with browned ground beef, then add all the classic soup veggies like onion, carrot, celery, and garlic. You cook the cubed potatoes in broth with the veggies and meat, until tender and then you add in the roux, milk, and cheese.
In the soup world, I feel like there are two kinds of people: those who like thick soups and those who like brothy soups. This version is differently on the brothy side. We are not brothy soup lovers, but we did enjoy this with some pretzel garlic bread. It was cheesy and comforting and we loved dipping the bread in the soup.
Cheeseburger Soup
Adapted from How Sweet Eats
by Jessica Merchant
Serves 4-6
1 pound ground beef
salt and pepper, to taste
1 tablespoon olive oil
1 sweet onion, diced
1 cup freshly grated carrots
1 cup diced celery
4 garlic cloves, minced
1/2 teaspoon dried oregano
1 pound petite gold potatoes, quartered
4 to 5 cups chicken stock*
2 tablespoons butter
3 tablespoons flour
1 cup milk
16 ounces freshly grated sharp cheddar cheese
1/2 cup sour cream
freshly chopped parsley or chives, for serving
*Note: If you are a brothy soup person, go ahead and use the 4 cups of chicken broth in this recipe. If you're into thicker soups, maybe start with 3 cups of broth and add more if you feel like it needs it.
Season the ground beef all over with salt and pepper. Heat a large stock pot over medium heat and add beef. Brown the beef, using a meat chopped or wooden spoon to break it into small crumbles.
Once browned, remove the beef with a slotted spoon and transfer it to a plate.
Add the olive oil to the same skillet. Add in the onions, carrots, celery and garlic with a big pinch of salt and pepper. Add the oregano. Stir. Cook, stirring often, until the veggies soften, about 5 to 6 minutes.
Add in the potatoes and 4 cups of chicken stock. Return the beef to the pot. Bring the mixture to a boil, then reduce to a simmer and cover. Cook until the potatoes are tender, about 10 to 15 minutes.
Heat the butter in a separate skillet. Once melted, whisk in the flour to create a roux. Whisk and cook for 2 to 3 minutes, until the color is golden and the mixture is fragrant.
Use a spatula to scrape the roux right into the soup pot. Bring the mixture back to a boil. Boil for 1 to 2 minutes. Add in the milk and cook for another 1 to 2 minutes.
Reduce the heat to low and stir in the cheese. Stir until it is all melted. At this point, you can add in the additional cup of chicken stock or not. Sometimes I like to add it before I pack the soup up for the fridge since it thickens more as it sits. Taste and season the soup with more salt and pepper if necessary. Stir in the sour cream. Once melted, serve! Top with fresh chives or parsley to serve.
October Potluck @ I Heart Cooking Clubs!
