Name: Creamy Cheeseburger Soup Recipe for Cozy Nights
Ingredients: 1 lb ground beef; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 3 medium russet potatoes, peeled and diced; 3 cups chicken broth; 1 cup shredded carrots; 2 tablespoons all-purpose flour; 2 cups whole milk; 2 cups shredded sharp cheddar cheese; 1/2 cup sour cream; Salt and black pepper, to taste; Optional toppings: crumbled bacon, chopped pickles, green onions, hot sauce; Brown the beef: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned. Remove beef with a slotted spoon and set aside.; Sauté the aromatics: In the same pot, add diced onions and cook until soft. Stir in minced garlic and cook for another minute.; Cook the potatoes: Add diced potatoes and carrots to the pot. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until potatoes are fork-tender.; Make it creamy: Sprinkle flour over the veggies and stir well. Slowly pour in the milk while stirring. Let the soup simmer until it thickens slightly.; Add the cheese: Return the cooked beef to the pot. Add shredded cheddar and stir until melted. Reduce heat to low.; Finish with sour cream: Stir in the sour cream. Season with salt and pepper to taste.; Serve: Ladle into bowls and top with your favorite garnishes.

Ingredients

Scale

1 lb ground beef
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
3 medium russet potatoes, peeled and diced
3 cups chicken broth
1 cup shredded carrots
2 tablespoons all-purpose flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 cup sour cream
Salt and black pepper, to taste
Optional toppings: crumbled bacon, chopped pickles, green onions, hot sauce
Brown the beef: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned. Remove beef with a slotted spoon and set aside.
Sauté the aromatics: In the same pot, add diced onions and cook until soft. Stir in minced garlic and cook for another minute.
Cook the potatoes: Add diced potatoes and carrots to the pot. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until potatoes are fork-tender.
Make it creamy: Sprinkle flour over the veggies and stir well. Slowly pour in the milk while stirring. Let the soup simmer until it thickens slightly.
Add the cheese: Return the cooked beef to the pot. Add shredded cheddar and stir until melted. Reduce heat to low.
Finish with sour cream: Stir in the sour cream. Season with salt and pepper to taste.
Serve: Ladle into bowls and top with your favorite garnishes.

Instructions

Brown the beef: In a large soup pot or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned. Remove beef with a slotted spoon and set aside.
Sauté the aromatics: In the same pot, add diced onions and cook until soft. Stir in minced garlic and cook for another minute.
Cook the potatoes: Add diced potatoes and carrots to the pot. Pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until potatoes are fork-tender.
Make it creamy: Sprinkle flour over the veggies and stir well. Slowly pour in the milk while stirring. Let the soup simmer until it thickens slightly.
Add the cheese: Return the cooked beef to the pot. Add shredded cheddar and stir until melted. Reduce heat to low.
Finish with sour cream: Stir in the sour cream. Season with salt and pepper to taste.
Serve: Ladle into bowls and top with your favorite garnishes.

Notes

Cheese matters: Use a sharp cheddar for the best flavor. Pre-shredded cheese contains anti-caking agents that may affect melting.
Add bacon: For a smoky punch, stir in cooked, crumbled bacon.
Make it spicy: Add a dash of hot sauce or diced jalapeños.
Low-carb version: Swap potatoes with cauliflower florets.
Thicker soup? Use an extra tablespoon of flour or reduce the broth slightly.