Cheeseburger Soup (small batch)
We are having a wet, misty, rainy day today and the temperature is a bit on the cool side. It is the perfect day to enjoy a hot bowl of soup. Loaded with plenty of beef, potatoes, vegetables and cheese, this cheeseburger soup recipe is a winner of a dinner recipe!
It is hearty and rich and delicious. I adapted the recipe from one I found on this page, The Best Blog Recipes. It looked really tasty. How could I resist! Their photos also looked amazing. I am a sucker for good food photos. They draw me in every time!
I did cut the recipe in half, however. The original recipe made six hearty servings. I am only one person, so reducing the recipe only made sense.
- 1/2 pound (8 ounces/225g) extra lean ground beef
- 2 TBS butter, divided
- 1 small onion, peeled and diced
- 1 medium carrot, peeled and grated
- 1 small stalk of celery, trimmed and diced
- 1 clove of garlic, peeled and minced
- 1/2 TBS Italian seasoning
- 1/4 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 medium Russet potatoes, peeled and diced into bite size pieces (1 1/2 cups)
- 1 1/2 cups (360ml) chicken stock
- 2 TBS plain all purpose flour
- 2 cups (245g) strong/sharp cheddar cheese, grated
- 3/4 cup (180ml) whole milk
- 2 TBS full fat sour cream
- parsley to garnish (optional)
HOW TO MAKE CHEESEBURGER SOUP ( small batch)
Cheeseburger Soup
- 1/2 pound (8 ounces/225g) extra lean ground beef
- 2 TBS butter, divided
- 1 small onion, peeled and diced
- 1 medium carrot, peeled and grated
- 1 small stalk of celery, trimmed and diced
- 1 clove of garlic, peeled and minced
- 1/2 TBS Italian seasoning
- 1/4 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 2 medium Russet potatoes, peeled and diced into bite size pieces (1 1/2 cups)
- 1 1/2 cups (360ml) chicken stock
- 2 TBS plain all purpose flour
- 2 cups (245g) strong/sharp cheddar cheese, grated
- 3/4 cup (180ml) whole milk
- 2 TBS full fat sour cream
- parsley to garnish (optional)
- Scramble fry the ground beef in a skillet until well browned and cooked through. Set aside. Drain if necessary (It shouldn’t be.)
- Heat 1/2 TBS of butter in a medium saucepan over medium heat until it begins to foam. Add the onion, carrots and celery. Cook until beginning to soften without coloring.
- Add the garlic, Italian seasoning, oregano, salt and pepper. Cook for a few minutes longer until very fragrant.
- Add the beef, potatoes and chicken stock to the saucepan. Cover, reduce to a low heat and leave to simmer for 10 to 12 minutes until the potatoes have softened.
- Melt the remaining butter and whisk in the flour to combine well and until smooth. Add this mixture (its called a roux) to the soup, stirring it continuously so that it melts into the soup and the soup begins to thicken.
- Stir in the cheese, a bit at a time, stirring continuously until the cheese is thoroughly melted. Whisk in the milk and heat through.
- Stir in the sour cream. Remove from the heat. Taste and adjust seasoning as required. Serve hot garnished with parsley if desired.
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