One-Pot Cheeseburger Soup Recipe
This soup is a hearty and comforting meal that is perfect for a chilly day. It is made with ground beef, vegetables, chicken broth, and cheese, and is simmered until all of the flavors are melded together.
Servings: 8 people
Calories: 432cal
Cost: $15
Equipment
- 9.5 quart Dutch oven
- Stovetop
- cutting board and knife
- Measuring Cups & spoons
- Whisk
Ingredients
- 4 tablespoons salted butter divided
- 1 medium onion chopped
- ¾ cup celery diced
- ¾ cup carrots shredded
- 16 ounces Laura's Lean 96% Lean/4% Fat Ground Beef
- 4 cups russet potatoes cubes
- 4 cups chicken broth
- ¼ cup all-purpose flour
- 1½ cups whole milk warmed
- 1 teaspoon oregano
- ¾ teaspoon garlic powder
- ¾ teaspoon herbs de provence
- ½ teaspoon ground black pepper
- 12 ounces cubed cheddar
- ¼ cup sour cream
Instructions
- Heat a Dutch oven with butter and add carrots, onion, celery, and ground beef.
- Cook, stirring occasionally, until the vegetables are softened, and the ground beef is browned; about 5 minutes.
- Stir in the chicken broth, and cubed potatoes; bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
- In a microwave-safe bowl (or small saucepan) add 3 tablespoons of butter and melt. Whisk in flour until smooth and lump-free, slowly add in milk until thick to create a roux.
- Add the thickened milk to the soup pot stirring as you pour it in.
- Stir in the cheddar cheese cubes until melted.
- Finish the soup with sour cream, and stir.
- Serve immediately with green onion as a garnish.
Notes
Nutritional may vary and are meant to be a guide.
Nutrition
Serving: 1serving | Calories: 432cal | Carbohydrates: 23g | Protein: 27g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 105mg | Sodium: 885mg | Potassium: 718mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2779IU | Vitamin C: 5mg | Calcium: 400mg | Iron: 3mg