A cheesy, creamy, and hearty soup… if you haven’t had cheeseburger soup before, you are in for a treat!
I know January is supposed to be all about healthy recipes and “cutting back.” That’s not exactly my philosophy though. I don’t say this to be all holier than thou or anything, and I don’t think I’m being naive/blind, but I don’t think I really indulge to levels of epic proportions during the holiday season. I’ve never been able to eat and eat and eat beyond the point of fullness, and if I did, it won’t be on traditional holiday fare [it would be on some sort of baked pasta :)]. So while I’m all for a reset in January of healthy habits, I’m still all about moderation and enjoying all food all year round. Hence a cheesy, comforting soup in January. 🙂
There’s honestly not too much to say about this soup… it’s like a cheeseburger in a bowl, minus the bun of course! LOL. Plenty of cheese, sour cream, hamburger meat, potatoes, and some veggies to thicken it up! I did healthify the original recipe by using real cheese instead of Velveeta, but feel free to use either to suit your family’s preferences. Ben and I loved every bowl of this soup! I will be honest, it’s not one I’d make every week or even every month, but it is a hearty, comforting meal on occasion. It would be a wonderful addition for a soup potluck–it’s definitely different from anything anyone else would bring, I’m sure! Enjoy! 🙂
one year ago: Healthy Tropical Banana Muffins
two years ago: Cranberry Steel Cut Oats with Caramelized Pears
three years ago: Mexican Cornbread Pot Pie
four years ago: Lasagna Soup
five years ago: Whole-Wheat Corn Bread
Amish Cheeseburger Soup
adapted from 4 Little Fergusons
- 1 pound ground chuck
- 8 tablespoons butter, divided
- 1 1/2 cups carrots, diced [about 3-4 carrots]
- 1 1/2 cups celery, diced [about 4 stalks]
- 1 small onion, diced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- freshly ground black pepper
- 6 cups chicken broth
- 8 cups potatoes, peeled and cubed [about 2 pounds]
- 1/2 cup all-purpose flour
- 3 cups skim milk, room temperature
- 16 ounces extra sharp cheddar cheese, grated
- 16 ounces sour cream
In a large stockpot set over medium heat, melt 2 tablespoons butter. Add carrots, celery, and onion and saute for 8-10 minutes until soft.
Meanwhile, in a separate skillet, cook ground chuck through. Drain off fat and set aside.
When vegetables are cooked, season with parsley, basil, and pepper, then add chicken broth and potatoes. Cover and reduce to a simmer, cooking until potatoes are soft and tender.
While potatoes are cooking, in a separate saucepan set over medium-low heat, melt the remaining butter. When melted, slowly whisk in flour to make a roux. Constantly stir for 1 minute, until bubbly. Slowly pour in room temperature milk, stirring continually until mixture thickens. If you use skim milk this may take longer but it will happen. Then pour in potato mixture along with ground chuck and shredded cheese. Reduce heat to low and cook until everything is incorporated and cheese is melted.
Off heat, stir in sour cream. Cover and let rest for a few minutes, then season with additional herbs or pepper.
Note: I think it’d be great to add some diced tomatoes to the soup next time!