My new favorite – especially as it can be made with ingredients I almost always have on hand!
Most cheeseburger soup recipes call for highly-processed cheese-like products to make it creamy…if you’re not into that junk, you’ll appreciate that I figured out the perfect combo of REAL cheeses to give this soup its magical creaminess!
3/4 c. onion, chopped
3/4 c. carrots, shredded
1/2 c. celery, chopped
1 tsp. dried basil
1/4 tsp. parsley
1/4 c. butter, divided
3 c. chicken broth
4 c. potatoes, peeled and diced
1/4 Lb. gr. beef, browned
1/4 c. flour
1 1/2 c. milk or half-and-half
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. sour cream
8 oz. cheddar cheese, grated
1/4 oz. cream cheese, cubed.
Saute veggies and herbs in 1 Tbsp. butter. Stir in broth, potatoes, and ground beef. Bring to a boil then let simmer for 10 min. Melt remaining 3 Tbsp. butter, add flour, and pour into soup. Bring to a boil, stirring, for 10 min. Turn to low, add rest of ingredients, and heat through.
The grated carrots give this soup a warm, golden hue that is a wonderful antidote to cabin fever! 🙂
Is it possible to skip the flour, in order to keep this gluten free? If so, we may try it for dinner this evening 🙂
Yes, you can skip the flour! When I make the gluten free version of this, I add a few tablespoons cornstarch or arrowroot powder to the milk and stir that in. It thickens the soup just as nicely as the flour. Enjoy!
Adding this to our meal plan for next week! Is it really only 1/4 oz cream cheese?
oops, thanks for catching that, Haley–I use 4 whole oz. when I make this!
Haley Anderson says
Thank you! Making it tomorrow for dinner. Hoping my crew will love it! One loves soup, the other loves cheeseburgers. Seems like the perfect match!
Sarah King says
Is this recipe correct that it only uses 1/4 lb of ground beef?
Yup, but I often double it when I’m craving beef!
I can’t even read this right now. My resolution with the juice fast does not hold up well to tempting recipes for foods that I have had in person and know are delicious.