Cheeseburger Soup

Photo by Tempest R.
Adapted from cuisinerecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cuisinerecipes.com

Ingredients

  • 4

    tablespoon unsalted butter, divided

  • 1

    1 pound ground sirloin

  • 1

    cup diced onions

  • 3/4

    cup diced celery

  • 1/2

    cup diced carrot

  • 1

    teaspoon minced fresh garlic

  • 3

    cups low-sodium chicken broth

  • 2

    cups peeled and diced russet potatoes

  • 1

    teaspoon dried basil

  • 1/4

    cup all-purpose flour

  • 11/2

    cups whole milk

  • 2

    cups grated Cheddar

  • 1/4

    cup ketchup

  • 2

    tablespoons prepared yellow mustard

  • Black pepper to taste

  • Chopped dill pickles

Directions

Melt 1 tablespoon 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 tablespoons 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 recipe under 'Vegetables') Serve with chopped salad (see recipe under 'Side Salads')

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