Description
A rich and creamy cheeseburger soup made with browned ground beef, tender potatoes and carrots, sharp cheddar cheese, and a flavorful broth, perfect for a comforting meal.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 4 cups beef broth
- 2 cups shredded sharp cheddar cheese
- 1 cup milk or cream
- 2 tablespoons tomato paste
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Brown the beef and sauté aromatics: Heat a large pot over medium heat and cook the ground beef until nicely browned. Drain excess fat, then add diced onions and minced garlic, cooking until fragrant and translucent.
- Cook the vegetables: Stir in the diced potatoes and carrots, then pour in the beef broth. Bring to a boil, reduce heat to a simmer, and cook until the potatoes are tender, about 15 minutes.
- Add dairy and flavorings carefully: Lower the heat and stir in milk or cream, tomato paste, mustard, and season with salt and pepper. Warm gently without boiling to avoid curdling.
- Incorporate the cheese: Slowly add shredded cheddar cheese, stirring constantly until melted and smooth to achieve a creamy, cheesy consistency throughout the soup.
- Adjust seasoning and serve: Adjust seasoning as needed by adding more salt, pepper, or mustard for extra zing. Serve hot.
Notes
- Use sharp cheddar for the best flavor.
- To avoid curdling, warm milk or cream gently and do not boil once added.
- You can substitute cream with whole milk for a lighter version.
- For a thicker soup, mash some of the potatoes while cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
