Potato Cheeseburger Soup
This Potato Cheeseburger Soup is the ultimate comfort meal, bringing the nostalgic, savory flavors of a backyard grill to your table. Featuring juicy ground beef, tender potatoes, and a rich, velvety cheddar cheese sauce, this hearty American-style chowder is balanced with aromatic onions, carrots, and celery. It is a foolproof, one-pot wonder that delivers a restaurant-quality experience in under forty-five minutes, making it the perfect satisfying dinner for busy weeknights.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
1 pound ground beef
4 tablespoons unsalted butter, divided
1 medium white onion, finely diced
3/4 cup carrots, shredded
3/4 cup celery, finely diced
1 tablespoon Italian seasoning
4 cups russet potatoes, peeled and cubed
4 cups beef broth
3 tablespoons all-purpose flour
2 cups sharp cheddar cheese, shredded
1 cup whole milk
Salt and black pepper to taste
Instructions
In a large pot, brown the ground beef over medium-high heat until fully cooked. Drain excess fat and set beef aside.
In the same pot, melt 1 tablespoon of butter. Sauté the onion, carrots, and celery with Italian seasoning until softened.
Add the cubed potatoes and beef broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
In a separate small pan, melt the remaining 3 tablespoons of butter. Whisk in flour to create a roux, cooking for 1 minute.
Slowly whisk the roux into the soup to thicken it.
Stir in the cooked beef, milk, and shredded cheddar cheese until smooth and melted.
Season with salt and pepper to taste and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of milk if the soup has thickened too much in the fridge.
Find it online: https://cookingwithramsay.com/potato-cheeseburger-soup/