The Best Creamy Cheeseburger Soup
Equipment
- 1 heavy bottom soup pot
- 1 immersion blender, food processor or high-speed blender
Ingredients
- 1 pound high-quality ground beef
- 2 tablespoons butter
- 2 stalks celery
- 2 large carrots
- ½ sweet onion
- 2 cloves garlic
- 32 oz chicken broth
- 1 pound russet potatoes peeled and cubed
- 1 cup heavy cream
- 2 tablespoons arrowroot powder or cornstarch
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon paprika
- 2 cups white cheddar cheese
- sea salt and black pepper to taste
Instructions
- In a large dutch oven oven medium-high heat, brown the ground beef until it is full cooked. Remove from the pot and set aside.
- Next, turn the heat to medium, and add the butter to the pot along with the celery, carrots, onion, and garlic. Allow the veggies to soften, about 5-7 minutes.
- Add the chicken broth to the pot and allow the vegetables to simmer, lid on, for another 5 minutes. Now remove the lid and blend the vegetables into the sauce. *This can also be done in a blender or food processor, just scoop out the vegetables along with a little bit of the broth.
- Now add the potatoes to the pot along with salt and pepper to taste and bring the soup to a boil over medium, medium-low heat. Simmer uncovered for 20-25 minutes or until the potatoes are fork tender.
- Whisk the arrowroot powder into the heavy cream, then gradually stir the cream into the soup. Add the ground beef back in, along with the Worcestershire sauce, paprika, and shredded cheese.
- Simmer 2 minutes, stir constantly, until the cheese is melted and the soup has thickened. Serve warm with toppings of your choice! Keeps well in the fridge for up to 3 days.