Cheeseburger Soup

Introduce

Chef :

Christina

Cheeseburger Soup

This soup is a yummy take on one of my favorite foods. It's totally adaptable too, you can add chopped pickles, some cooked pasta or some crispy bacon bits (for bacon cheeseburger soup...yum!) For the batch pictured above, I used ground turkey, red potatoes and a mixture of yellow and white sharp cheddar cheese.

Ingredient

1 tbsp.

olive oil

1 lb.

ground beef (or ground turkey)

2 tbsp.

unsalted butter

1/2

yellow onion, diced

large carrot, peeled and shredded

1 stalk

celery, diced

2 cloves

garlic, minced

2 tbsp.

ketchup

1 tbsp.

mustard

1 tbsp.

Worcestershire sauce

2 tbsp.

all purpose flour

1 tsp.

dried parsley

1/2 tsp.

each dried oregano, salt and pepper

3 cups

unsalted chicken broth

large potatoes, scrubbed and diced

1 cup

milk (any kind)

1 1/2 cup

shredded cheddar cheese

Cooking instructions

* Step 1

Start by heating the oil in a large pot or Dutch oven over medium heat. Once it's hot, add the ground meat, season it lightly with salt and pepper, and cook it until it's browned throughout. Drain any excess fat, if needed, then remove the meat to a seperate plate, cover with foil and set it aside.

* Step 2

Add the butter to the pot. Once it melts, add the onion, celery and shredded carrot. Cook, stirring often, until they begin to soften, about 5-7 minutes. Then add the garlic, ketchup, mustard and Worcestershire sauce. Cook and stir for another couple of minutes. Then sprinkle the flour over the top and cook and stir for another minute or two.

* Step 3

Increase the heat to med-high and stir in the broth and seasonings. Let it come up to a low boil, then stir the meat back in, along with the potatoes. Reduce the heat back down to medium-low and let this simmer until the potatoes are fork tender. Then stir in the milk and the shredded cheese, stirring to incorporate and melt the cheese in.