Cheeseburger Soup Recipe
It happened when I came across this Cheeseburger Soup on a menu at a famous local restaurant. I was immediately intrigued back then. Come on, who hasn't been through that phase being a soup-addict once, ever? And that curiosity-triggering name, gawd. I just had to try it out.
Servings: 4 servings
- 1/4 lb ground beef
- 8 oz onion 2 small, chopped
- 5.6 oz carrots 2 medium, finely shredded
- 8 oz celery 4 stalks, chopped
- 1 tbsp unsalted butter
- 4 tbsp almond flour
- 4 tbsp Cheddar cheese diced into half-inch cubes
- 2 1/2 cup milk
- 2 tbsp sour cream
- 2 cup chicken broth
- 2 cup potatoes diced into half-inch cubes
In a large pot, melt 1/2 tbsp butter over medium heat. Sauté all the veggies until tender, then stir in the beef to well-done.
Add chicken broth and potatoes to a pot in turn. Bring them all to a boil, then let simmer until the potatoes are mushy (approximately 10-12 minutes).
Melt the leftover butter and stir in flour. Pour in the milk and keep stirring until they're all well-married and the texture is just smooth.
Pour the mixture above into the chicken broth with potatoes. Bring them all to a boil and reduce heat to a simmer. Stir in the Cheddar cheese until melted, then add sour cream and just heat through (please be noted to not give it to a boil).
There you have your cheeseburger soup. Now, remove the soup from heat. Pass it to bowls and serve immediately while it's still hot.
- Remember to keep the cubed potatoes at a cool place to retain their freshness pre-cook.
- To prevent the soup from curdling, remove it from heat before adding sour cream.
Serving: 1serving | Calories: 395kcal | Carbohydrates: 34g | Protein: 20g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 698mg | Potassium: 1192mg | Fiber: 6g | Sugar: 14g | Vitamin A: 7409IU | Vitamin C: 28mg | Calcium: 393mg | Iron: 5mg