Make this comforting, creamy soup that tastes just like a cheeseburger. It is simple to prepare and great for a weeknight dinner.
Author:Sofia Fontaine
Prep Time:15 min
Cook Time:35 min
Total Time:50 min
Yield:6 servings
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Vegetarian
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
Instructions
Brown the ground beef in a large pot or Dutch oven over medium heat. Drain off any excess fat.
Add the chopped onion and minced garlic to the pot with the beef. Cook until the onion softens, about 5 minutes.
Pour in the beef broth. Add the diced potatoes, mustard powder, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer until the potatoes are tender, about 15 minutes.
In a small bowl, whisk the flour into the milk until smooth. Pour this mixture slowly into the simmering soup, stirring constantly until the soup thickens slightly.
Reduce the heat to low. 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, then remove from heat.
Serve hot.
Notes
For a slow cooker version, brown the beef, onion, and garlic separately. Transfer to the slow cooker with broth and seasonings. Cook on low for 6-8 hours or high for 3-4 hours. Whisk in the flour/milk mixture during the last 30 minutes. Stir in cheese and cream at the end, heating until melted.
Top servings with chopped fresh parsley or crumbled bacon bits for extra flavor.
Shred your own cheese for the best melting results; pre-shredded cheese often contains anti-caking agents that can make the soup grainy.