Amish Cheeseburger Soup

By srumbel

A cheesy, creamy, and hearty soup... if you haven't had cheeseburger soup before, you are in for a treat!
from pajamachef.com

Ingredients

• 1 pound ground chuck
• 8 tablespoons butter, divided
• 1 1/2 cups carrots, diced [about 3-4 carrots]
• 1 1/2 cups celery, diced [about 4 stalks]
• 1 small onion, diced
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• freshly ground black pepper
• 6 cups chicken broth
• 8 cups potatoes, peeled and cubed [about 2 pounds]
• 1/2 cup all-purpose flour
• 3 cups skim milk, room temperature
• 16 ounces extra sharp cheddar cheese, grated
• 16 ounces sour cream

Preparation

Step 1

In a large stockpot set over medium heat, melt 2 tablespoons butter. Add carrots, celery, and onion and saute for 8-10 minutes until soft.

Meanwhile, in a separate skillet, cook ground chuck through. Drain off fat and set aside.

When vegetables are cooked, season with parsley, basil, and pepper, then add chicken broth and potatoes. Cover and reduce to a simmer, cooking until potatoes are soft and tender.

While potatoes are cooking, in a separate saucepan set over medium-low heat, melt the remaining butter. When melted, slowly whisk in flour to make a roux. Constantly stir for 1 minute, until bubbly. Slowly pour in room temperature milk, stirring continually until mixture thickens. If you use skim milk this may take longer but it will happen. Then pour in potato mixture along with ground chuck and shredded cheese. Reduce heat to low and cook until everything is incorporated and cheese is melted.

Off heat, stir in sour cream. Cover and let rest for a few minutes, then season with additional herbs or pepper.

Note: I think it'd be great to add some diced tomatoes to the soup next time!

Servings: 10