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Cheeseburger soup with minced meat and potatoes

Cheeseburger Soup with Ground Beef and Potatoes

Hearty, super cheesy, with ground beef! Love cheeseburgers? Then this soup will be a real revelation. It tastes a lot like that world-famous fast food, but unlike the burgers themselves, it isn't junk food!

Maria

Recipe author

Cheeseburger soup with minced meat and potatoes

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Composition / ingredients

Servings:

Meat broth (beef)

Milk

500

Ground beef

500

Processed cheese (American cheese slices; you can use another cheese, but the flavor will change)

400

Celery stalk

Potatoes

Carrots

Onion

Flour

Butter

Vegetable oil

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 7 g

Fats 50 % 11 g

Carbohydrates 18 % 4 g

121 kcal

GI: 80 / 0 / 20

Cooking method

Step 1:

How do you make cheeseburger soup with ground beef? Gather the ingredients. Since classic cheeseburgers are made with beef, the soup calls for ground beef only, with no other meat mixed in. You can use regular or lean ground beef.
Step 2:

Wash and peel all the vegetables. Cut the carrots, potatoes, and celery into small cubes.
Step 3:

Peel the onion. Generally it's better to dice the onion for soup, but my family doesn't care for onion that way, so I don't chop it — I leave it whole and remove it at the end of cooking.
Step 4:

Cut the cheese into small pieces. Use processed American cheese slices, the kind for cheeseburgers — it stands out for its rich yellow color. In a pinch you can replace it with regular cheddar, grated on a fine grater. You can of course use any other cheese, but the flavor will be different.
Step 5:

In a deep skillet, heat the vegetable oil, add the ground beef, and fry, stirring, for about 5 minutes.
Step 6:

When the beef has all browned and starts to release moisture, add the cut potatoes, carrots, and celery to the skillet, along with the onion if you're adding it chopped. Fry everything together, stirring, for about 5 minutes.
Step 7:

Add the whole onion to the skillet if you're using it whole, and pour in the beef broth.
Step 8:

If the skillet is small and won't hold all the soup, transfer the vegetables and broth to a pot. Bring to a boil, turn down the heat, and simmer the beef and vegetables at a gentle boil for about 10 minutes.
Step 9:

Meanwhile, melt the butter in another skillet.
Step 10:

Add the sifted flour and stir. Gradually pour the milk into the sauce, stirring constantly and breaking up any lumps. If lumps remain in the sauce, pass it through a sieve.
Step 11:

Add the cheese to the milk base and stir until all the cheese has melted.
Step 12:

This is the thick cheese sauce you should end up with.
Step 13:

Pour the cheese mixture into the soup, season with pepper, and stir.
Step 14:

Cover the soup and simmer over low heat for about 5 minutes. Then take the cheese soup off the heat, let it rest covered for about 10 minutes, and serve. Enjoy!