Cheeseburger Soup Recipe
- cook TIME 30 mins
- prep TIME 7 mins
- total TIME 37 mins
Ingredients (17)
- 12 oz 97% lean ground beef
- 2 oz cheddar cheese shredded
- 2 tbsp heavy cream
- 14 oz potato sliced into large cubes
- 2 oz celery diced
- 6 oz carrot julienned
- 4 oz onion diced
- 1 tbsp garlic minced
- 2 tbsp parsley chopped
- 1 cup whole milk
- 1 1/2 cups unsalted chicken broth
- 2 tbsp all-purpose flour
- 3 1/2 tbsp olive oil
- 1 tsp traditional Dijon mustard
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
INSTRUCTIONS
Prep:
Dice the onion: Cut the onion in half lengthwise. Turn the half vertically and make thin slices but leave the root intact. Then turn the onion horizontally and push the knife crosswise into the slices. Then, thinly slice to make small, diced pieces.
Mince the garlic: Cut off the root and remove the peel then thinly slice each clove. Rock the knife over the sliced pile a few times to finely mince the garlic.
Julienne the carrots: Use a peeler to remove the skin; cut and discard the ends. Cut the carrot crosswise into thirds. Thinly slice each third lengthwise, then stack the pieces and slice lengthwise again into matchsticks.
Slice the celery: Slice the celery stalks crosswise into small diced pieces.
Slice the potato: Remove the skin, then slice the potatoes lengthwise into thick wedges. Gather the wedges, stack them up, and slice them crosswise into medium-sized cubes.
Cook:
Sauté the aromatics: In a saucepan over medium heat, sauté 4 oz diced onion, 2 oz diced celery, and 1 tbsp minced garlic with 2 tbsp olive oil for 2 minutes until fragrant.
Add the ground beef: Add 12 oz 97% lean ground beef and stir around for 3 minutes until the meat is browned.
Add the vegetables: Add 14 oz cubed potato and 6 oz julienned carrot and stir to cook for 3 minutes.
Add the cheese: Add 2 oz shredded cheddar cheese, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1 tsp paprika, and stir around until it’s fully blended into the pre-existent ingredients.
Add the broth and dairy: Add 1 1/2 cups unsalted chicken broth, 2 tbsp heavy cream, and 1 cup milk and bring to a boil then reduce the heat and let the saucepan simmer for around 20 minutes.
Cook the flour: In a separate pan, add 2 tbsp all-purpose flour and 1 1/2 tbsp olive oil and cook for around 1 or 2 minutes until the mixture thickens.
Add the cooked flour to the saucepan: Pour the cooked flour into the saucepan and cook the soup for another 3 minutes or until the texture has thickened.
Garnish and serve: Take off the heat, garnish with 2 tbsp chopped parsley, and transfer into serving plates.