Cheeseburger Soup
This Cheeseburger Soup is the perfect comfort food for cold winter nights when you don't feel like shoveling a path to the grill!
Servings: 6 servings
Calories: 540kcal
Ingredients
- 16 oz. lean ground beef
- 1 Tbsp olive oil
- 3 large carrots shredded
- 1 medium white onion diced
- 3 celery ribs diced
- 2 tsp minced garlic
- 1 tsp dried basil
- 1 tsp dried parsley
- 1 tsp dried oregano
- 2 medium Russet potatoes peeled and cut into 1/2" cubes
- 3 cups low-sodium chicken broth
- 1 cup sharp cheddar cheese, shredded ~4 oz.
- 2 cups Monterey Jack cheese, shredded ~8 oz.
- 4 oz. cream cheese cubed
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ cup sour cream
- chopped green onions
Instructions
- Using a large pot or Dutch oven, add beef; place over medium heat and cook, stirring occasionally, until beef is fully cooked. Drain excess fat from pot and set beef aside.
- In same pot, add olive oil and place over medium-high heat. Once hot, add shredded carrots, diced onions, diced celery, garlic, basil, parsley and oregano; stir until well combined. Saute, stirring occasionally, for 10 minutes.
- Add potatoes, chicken broth and cooked ground beef; stir until well combined. Bring mixture to a boil and then reduce heat to medium-low. Cover and simmer for 10-12 minutes, or until potatoes are fork-tender.
- Reduce heat to low. Add cheddar cheese, Monterey Jack cheese, cream cheese, salt and pepper; stir until well combined. Cook until cheeses have fully melted.
- Remove from heat and stir in sour cream.
- Garnish with chopped green onions before serving.
Nutrition
Calories: 540kcal | Carbohydrates: 21g | Protein: 36g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 131mg | Sodium: 895mg | Potassium: 886mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5956IU | Vitamin C: 8mg | Calcium: 498mg | Iron: 3mg
