Cheeseburger Soup

By ltrodrigu

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

Details

Adapted from cuisinerecipes.com

Preparation

Step 1

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')