What’s creamy and rich, perfectly tasty on a cold day? Farmhouse Cheeseburger Soup! This soup is hearty and filling, and has a subtle heat that helps warm up cold snowman-makers right to their toes. It’s also perfect in a thermos for lunch on the run.
This recipe doubles easily, so serve it for dinner and then lunches later in the week. It’s a winner!
Farmhouse Cheeseburger Soup
Ingredients:
- 1 lb. Ground Beef
- 1 cup Diced Onions
- 2 cloves Minced Garlic
- 1/2 cup Diced Celery
- 1 cup Diced Carrots
- 4 cups Chicken or Beef Broth
- 2 cups Diced Potatoes
- 1/4 cup All-Purpose Flour
- 4 tbsp. Butter (divided into 2 parts)
- 1 1/2 cups Milk
- 2 cups Shredded Cheddar Cheese
- 1/2 tsp Cayenne pepper (optional)
- Salt and Pepper (to taste)
- Optional Garnishes: Chopped pickles, diced tomatoes, crumbled bacon, or fresh parsley
Instructions:
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Brown the Beef: Cook the ground beef in a large pot over medium heat until browned. Drain off excess fat.
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Sauté Vegetables: Add 2 tablespoons of butter to the pot. Sauté onions, garlic, carrots, and celery until they start to soften.
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Add Broth and Potatoes: Stir in the broth and diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-12 minutes.
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Roux for Thickening: In a separate saucepan, melt the remaining 2 tablespoons of butter. Add the flour and cook, constantly stirring, for 3-5 minutes to create a roux.
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Combine and Cook: Gradually add the milk to the roux while stirring to keep it smooth. Add this mixture to the soup pot. Cook and stir until the soup is thick and bubbly.
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Cheese Time: Reduce heat to low. Stir in the shredded cheese until melted and smooth. Season with salt and pepper and Cayenne.
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Final Touches: Serve hot, garnished with your choice of toppings like chopped pickles, diced tomatoes, crumbled bacon, or fresh parsley.
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