Description
Hearty potato cheeseburger soup blends comfort and flavor in one delicious bowl. Creamy Wisconsin cheddar and ground beef mingle with tender potatoes, creating a satisfying meal perfect for chilly evenings when warm comfort calls.
Ingredients
Scale
Main Ingredients:
- 1 pound ground beef
- 3 large russet potatoes, peeled and cut into bite-size pieces (about 3 cups)
- 4 cups sharp cheddar cheese, shredded
- 3 cups chicken broth, low sodium
Vegetables and Aromatics:
- 1 medium white onion, diced
- 3/4 cup carrots, shredded
- 3/4 cup celery, diced
- 1 tablespoon Italian seasoning
- 1/2 teaspoon oregano
Dairy and Thickening Agents:
- 4 tablespoons unsalted butter, divided into 1 tablespoon and 3 tablespoons
- 1/4 cup all-purpose flour
- 1 1/2 cups milk, 2%
- 1/4 cup sour cream, full fat
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Thoroughly cook the ground beef in a large frying pan, ensuring complete browning and draining excess fat.
- Melt butter in a substantial pot over medium-high heat, then gently sauté onions, carrots, and celery with Italian seasoning, oregano, salt, and pepper until vegetables become translucent and fragrant.
- Incorporate the cooked ground beef into the vegetable mixture, then add diced potatoes and chicken broth.
- Reduce heat to low, cover the pot, and allow the mixture to simmer gently, letting potatoes become fork-tender and absorb the flavors.
- Create a roux in a separate pan by melting butter and whisking in flour until the mixture becomes bubbly and golden, creating a smooth thickening base.
- Pour the roux into the soup, stirring consistently to prevent lumps and ensure even distribution of the thickening agent.
- Gradually blend shredded cheese into the soup, stirring continuously until completely melted and integrated.
- Introduce milk to the soup, returning it to a gentle simmer and maintaining a creamy consistency.
- Remove from heat and fold in sour cream, creating a rich and velvety texture that enhances the overall flavor profile.
- Serve immediately while hot, garnishing with optional fresh herbs or additional cheese if desired.
Notes
- Choose lean ground beef to reduce overall fat content while maintaining rich flavor.
- Dice vegetables uniformly for consistent cooking and balanced texture throughout the soup.
- Grate cheese fresh for superior melting and more vibrant taste compared to pre-shredded varieties.
- Consider substituting low-fat milk and reduced-fat cheese for a lighter version of this comforting soup.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 523
- Sugar: 4 g
- Sodium: 721 mg
- Fat: 34 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 103 mg