Description
Indulge in the savory essence of cheeseburgers enveloped in a warm, creamy soup that’s perfect for chilly nights and gatherings.
Ingredients
Scale
- 1 lb ground beef (lean)
- 1 medium onion (finely chopped)
- 3 cloves garlic (minced)
- 2 carrots (diced)
- 2 stalks celery (chopped)
- 2 Yukon Gold potatoes (diced)
- 4 cups low-sodium beef broth
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- 1 tbsp Dijon mustard
- Salt and pepper to taste
Instructions
- Brown the Beef: In a large pot over medium heat, add the ground beef and cook until browned, breaking it into small pieces as it cooks.
- Sauté Vegetables: Add the chopped onion, minced garlic, diced carrots, and chopped celery to the pot. Sauté for about five minutes until softened.
- Add Potatoes and Broth: Stir in the diced potatoes and beef broth. Bring to a boil, then reduce heat and let simmer for about fifteen minutes until potatoes are tender.
- Stir in Milk and Cheese: Reduce heat to low, stir in the milk gradually, followed by shredded cheddar cheese. Stir constantly until melted and creamy.
- Season and Add Mustard: Add Dijon mustard along with salt and pepper to taste. Stir well to combine all flavors.
- Serve Hot: Ladle the soup into bowls, topping with additional cheese or croutons if desired. Enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 410
- Sugar: 5g
- Sodium: 780mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
Keywords: Substitute ground beef for turkey or veggie crumbles for a lighter option. Experiment with different cheeses like pepper jack for extra flavor. Serve with crusty bread or a simple green salad for a complete meal.