Description
A rich and creamy cheeseburger soup loaded with ground beef, potatoes, carrots, and sharp cheddar cheese. This comforting soup combines savory flavors with a smooth, velvety texture, perfect for a satisfying meal any day of the week.
Ingredients
Scale
Meat and Aromatics
- 1 pound ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
Vegetables
- 3 medium potatoes, peeled and diced
- 2 medium carrots, diced
Liquids & Dairy
- 4 cups beef broth
- 1 cup milk or cream
- 2 cups shredded sharp cheddar cheese
Seasonings and Condiments
- 2 tablespoons tomato paste
- 1 tablespoon mustard
- Salt and pepper to taste
Instructions
- Brown the beef and aromatics: Heat a large pot over medium heat and cook the ground beef until it is nicely browned. Drain any excess fat. Add the diced onions and minced garlic to the pot and cook until fragrant and the onions are translucent.
- Add the vegetables and broth: Stir in the diced potatoes and carrots. Pour in the beef broth, bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Blend in the dairy and seasonings: Lower the heat to gently warm the soup. Stir in milk or cream, tomato paste, and mustard. Season with salt and pepper, taking care not to let the soup boil to prevent curdling.
- Melt in the cheese: Slowly add the shredded cheddar cheese while stirring constantly until the cheese melts completely, creating a smooth and creamy texture throughout the soup.
- Taste and finish: Adjust the seasoning as needed by adding more salt, pepper, or mustard for an extra zing. Serve the soup hot for the best flavor and texture.
Notes
- Use sharp cheddar cheese for a bold flavor.
- For a thicker soup, reduce the amount of broth slightly or add a tablespoon of flour with the beef.
- Substitute milk with cream for a richer taste.
- Feel free to add other vegetables like celery or bell peppers for added texture.
- The soup can be stored in the refrigerator for up to 3 days and reheated gently to avoid curdling.
