We are on a winter soup kick and we’ve made this soup twice during the week which means we like it and it’s easy. The pickles give it a salty flavor and a nice crunch. I made the ingredient sizes large enough to have leftovers for work the next day.
Cheeseburger Soup Recipe >
- 1.5 lb. ground beef
- 1 1/2 cups diced onion
- 1 1/4 cups chopped celery
- 3/4 cup chopped carrots
- 1 1/2 tsp minced garlic
- 1 1/2 tsp dried basil (or Italian Seasoning)
- 1/3 cup flour
- 2 1/4 cups milk
- 4 1/2 cups chicken broth
- 3 cups diced russet potatoes
- 3 cups shredded sharp Cheddar cheese
- Salt & Pepper
- Ketchup, Yellow Mustard, Chopped Dill Pickles
Saute ground beef in stock pot over medium heat until browned. Stir in onion, celery, carrots, garlic, and basil and cook 5 minutes.
Add the flour, stirring to coat the meat and cook for 1 minute. Next stir in the milk and mix until smooth. Bring to boil and cook for 2 minutes. Add the broth and potatoes. Cover and cook until potatoes are soft/cooked.
Just before serving stir in the shredded cheese until it melts. Season with salt and pepper. Garnish each soup serving with ketchup, mustard, and chopped dill or hamburger dill pickles.