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PrintA rich, creamy soup packed with ground beef, tender potatoes, vegetables, and melted cheddar cheese — a warm, spoonable twist on the classic cheeseburger.
1 lb ground beef
1 tbsp oil or butter
1 small onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
2 cloves garlic, minced
3 cups low-sodium beef broth
2 cups diced russet or Yukon potatoes
¼ cup butter
¼ cup all-purpose flour
1½ cups whole milk
2 cups shredded sharp cheddar cheese
½ cup heavy cream
Salt and pepper, to taste
Optional: cooked bacon, chopped pickles, parsley
In a large pot, brown beef. Drain and set aside.
Sauté onion, carrots, celery in butter until soft. Add garlic.
Return beef to pot. Add broth and potatoes. Simmer 10–12 minutes.
In a small pan, melt butter and whisk in flour. Cook 1–2 mins. Slowly whisk in milk.
Add milk mixture to soup. Stir in cheese and cream. Simmer on low until thick and smooth.
Season and serve hot with garnishes.
Freeze without dairy for better texture.
Add toppings like bacon, scallions, or toasted bun croutons.