Description
Make this rich and cheesy soup that tastes just like a classic cheeseburger. It is a quick, one-pot meal perfect for a weeknight dinner.
Ingredients
Scale
- 1 pound ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 medium potatoes, peeled and diced
- 1 teaspoon dried mustard powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups milk
- 8 ounces sharp cheddar cheese, shredded
- 1/2 cup heavy cream
- Optional toppings: extra cheddar, chopped pickles, ketchup, mustard
Instructions
- Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess grease.
- Add the chopped onion to the pot and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Stir in the beef broth, diced potatoes, mustard powder, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10 to 12 minutes, or until the potatoes are tender.
- In a small bowl, whisk the flour into the milk until smooth. Pour this mixture into the simmering soup, stirring constantly until the soup thickens slightly.
- Reduce the heat to low. Gradually stir in the shredded cheddar cheese until it melts completely and the soup is smooth. Do not let the soup boil after adding the cheese.
- Stir in the heavy cream. Heat through for 2 minutes, but do not boil.
- Serve the soup hot with your preferred toppings.
Notes
- For a richer flavor, use sharp or extra-sharp cheddar cheese.
- If you prefer a thicker soup, mash a few of the cooked potatoes against the side of the pot before adding the cheese.
- This soup freezes well if you omit the heavy cream until reheating.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 30
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
- Cholesterol: 95