Cheeseburger Soup

By lorik

Ingredients

• MELT:
• 1 Tbsp. unsalted butter
• 1 lb. ground sirloin
• 1 cup diced onions
• 3 ⁄4 cup diced celery
• 1 ⁄2 cup diced carrot
• 1 tsp. minced fresh garlic
• STIR IN:
• 3 cups low-sodium chicken broth
• 2 cups peeled and diced russet potatoes
• 1 tsp. dried basil
• MELT:
• 3 Tbsp. unsalted butter
• 1 ⁄4 cup all-purpose flour
• 1 1⁄2 cups whole milk
• ADD:
• 2 cups grated Cheddar
• 1 ⁄4 cup ketchup
• 2 Tbsp. prepared yellow mustard
• Black pepper to taste
• Chopped dill pickles

Details

Servings 6
Cooking time 35mins
Adapted from cuisinerecipes.com

Preparation

Step 1

Melt 1 Tbsp. butter in a large pot over medium heat. Add sirloin and cook until brown. Add onions, celery, carrot, and garlic; sweat over medium-low heat, 10 minutes.

Stir in broth, diced potatoes, and basil; bring to a boil, reduce heat to medium, and cook until potatoes are fork-tender, 10–12 minutes.

Melt 3 Tbsp. butter in a saucepan over medium heat. Whisk in flour; cook 1–2 minutes. Whisk in milk until smooth. Add milk mixture to soup; cook until thick, 3–4 minutes.

Stir in Cheddar, ketchup, and mustard until cheese melts; season with salt and pepper. Garnish soup with pickles and serve with shoestring fries (see tip).

Nutrition Information
Per serving: 394 cal; 25g total fat (15g sat); 106mg chol; 510mg sodium; 14g carb; 1g fiber; 28g protein