Easy Cheeseburger Soup
When the weather gets chilly, an easy cheeseburger soup belongs on the table. This recipe is perfect for fall parties, soup suppers, or any random Tuesday night.
Equipment
- medium-large soup pot
- bamboo ladle
- stainless steel measuring cups and spoons
- glass cutting board
- chef's knife
Ingredients
- 1/4 lb ground hamburger organic and/or grass-fed
- 2 medium potatoes or 6 very small
- 2 cups shredded cheddar cheese
- 1/2 of a yellow onion
- 2 cloves garlic or 1 tsp garlic powder
- 1 1/2 tsp salt
- 1 tsp pepper
- 1 tsp dijon mustard
- 1/4 tsp smoked paprika
- 1 cup milk I use homemade cashew cream
- 2 cups vegetable broth or stock
- 2 Tbsp unbleached all-purpose flour
- 1 Tbsp olive or avocado oil
Instructions
Potatoes
- Begin by rinsing potatoes, pat dry, peel and cut into small chunks (size of choice)
- Add potato chunks to a medium sized pot and rinse with water, drain, and repeat. (This helps get rid of starch for easier cooking).
- After the second rinse and drain, fill pot with water about 1/2 inch above potatoes. Place on stovetop and bring to a boil over high heat.
- Once boiling, turn heat down to low-medium and cook covered for 20 minutes.
- During this time begin soup.
Soup
- While potatoes are cooking, heat olive oil in a second pot on medium heat.
- Dice onion and mince garlic cloves then add to olive oil in second pan.
- Add ground hamburger, salt, and pepper to pot.
- Cook on medium-high, using a spatula breaking beef into small pieces for 8-10 minutes or until cooked fully.
- Next turn down heat to low, add flour, and cook roux for 2 minutes.
- Turn heat back to medium and whisk in vegetable broth, Dijon mustard, and paprika until evenly combined.
- Once potatoes are done drain them and add to soup along with shredded cheese and milk.
- Finally simmer uncovered on low for 15 minutes, stirring occasionally. Enjoy!