Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 8 Servings
Total comfort food! This Cheeseburger Soup is one to try! Serve this over dinner, and I promise you that everyone is going to love it. Enjoy!
Ingredients:
¼ c sour cream
3 c chicken broth
1 tsp dried parsley flakes
½ pound ground beef
1-½ c milk
¾ c Carrots, shredded
4 c peeled potatoes, diced, about 1-¾ lbs.
¾ c onion, chopped
4 tbsp butter, divided
¾ tsp salt
¾ c celery, diced
12 ounces pepper jack Velveeta, cut into cubes
1 tsp dried basil
¼ tsp pepper
¼ c all-purpose flour okay to use gluten-free here
Directions:
Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook until crumbly and brown. Transfer it to a mixing bowl.
Add butter to the same pan and allow it to melt. Add onion, celery, parsley, basil, and carrots. Sauté the veggies for a few minutes until soft.
Bring the browned beef back into the pan, then stir to combine.
Add the potatoes and broth. Make sure to deglaze the pan by scraping the bottom to get the browned bits. Let the mixture boil.
Turn the heat down to low, then cover the pan with the lid and simmer for about 10 minutes or until the potatoes are fork-tender.
Place a small skillet on the stove and turn the heat to medium. Add butter and let it melt. Add flour, then whisk and cook for about a minute.
Stir in the soup and let the mixture boil again while stirring constantly.
Turn the heat down to low, then stir in milk, cheese, salt, and pepper to combine.
Remove the pan from the heat, then add sour cream. Stir until well incorporated.
Serve and enjoy!
Nutrition Facts:
Calories: 352 kcal | Carbohydrates: 31g | Protein: 17g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1319mg | Potassium: 861mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2715IU | Vitamin C: 29mg | Calcium: 309mg | Iron: 2mg
Ingredients
- ¼ c sour cream
- 3 c chicken broth
- 1 tsp dried parsley flakes
- ½ pound ground beef
- 1-½ c milk
- ¾ c Carrots, shredded
- 4 c peeled potatoes, diced, about 1-¾ lbs.
- ¾ c onion, chopped
- 4 tbsp butter, divided
- ¾ tsp salt
- ¾ c celery, diced
- 12 ounces pepper jack Velveeta, cut into cubes
- 1 tsp dried basil
- ¼ tsp pepper
- ¼ c all-purpose flour okay to use gluten-free here
Instructions
Place a 3-quart saucepan on the stove and turn the heat to medium. Add the ground beef, then cook until crumbly and brown. Transfer it to a mixing bowl.
Add butter to the same pan and allow it to melt. Add onion, celery, parsley, basil, and carrots. Sauté the veggies for a few minutes until soft.
Bring the browned beef back into the pan, then stir to combine.
Add the potatoes and broth. Make sure to deglaze the pan by scraping the bottom to get the browned bits. Let the mixture boil.
Turn the heat down to low, then cover the pan with the lid and simmer for about 10 minutes or until the potatoes are fork-tender.
Place a small skillet on the stove and turn the heat to medium. Add butter and let it melt. Add flour, then whisk and cook for about a minute.
Stir in the soup and let the mixture boil again while stirring constantly.
Turn the heat down to low, then stir in milk, cheese, salt, and pepper to combine.
Remove the pan from the heat, then add sour cream. Stir until well incorporated.
Serve and enjoy!
