Cheeseburger Soup Beef Potato (Print Version)
# Ingredients:
→ Main Ingredients
01 -
450 g ground beef
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
2 medium potatoes, peeled and diced small
05 -
1 cup (100 g) shredded carrots
06 -
2 ribs celery, diced
→ Liquids and Seasonings
07 -
720 ml chicken or beef broth
08 -
0.5 teaspoon dried basil
09 -
0.5 teaspoon dried parsley
10 -
0.25 teaspoon black pepper
11 -
Salt, to taste
→ Roux and Enrichment
12 -
3 tablespoons butter
13 -
35 g all-purpose flour
14 -
480 ml milk
15 -
200 g shredded cheddar cheese
16 -
120 ml sour cream, optional
→ Optional Toppings
17 -
Cooked crumbled bacon
18 -
Chopped pickles
19 -
Additional shredded cheddar cheese
20 -
Sliced green onions
# Instructions:
01 -
In a large pot or Dutch oven over medium heat, cook ground beef until well browned, breaking it up with a spoon. Drain off excess fat and remove beef from the pot. Set aside.
02 -
Using the same pot, melt the butter. Add diced onion, shredded carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables begin to soften.
03 -
Stir in diced potatoes, broth, dried basil, dried parsley, black pepper, and salt to taste. Bring to a boil, then reduce heat, cover, and simmer for 10 to 12 minutes until potatoes are fork-tender.
04 -
In a small saucepan, melt additional butter over medium heat if needed. Whisk in flour and cook for 1 to 2 minutes to eliminate raw flour taste. Gradually whisk in milk, stirring until smooth and slightly thickened.
05 -
Pour the roux mixture into the soup. Return the cooked beef to the pot. Reduce heat to low, add shredded cheddar cheese, and stir until fully melted. For a creamier texture, optionally stir in sour cream.
# Notes:
01 -
For enhanced flavor and texture, add the shredded carrots and bacon as a garnish just before serving.
02 -
Prepare all components before starting to ensure smooth timing and prevent overcooked vegetables.