Cheeseburger Soup With Cheddar And Red Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Beef · high-protein

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Ingredients

• 1/2 lb ground beef, 85% lean
• 3/4 lb, diced red potatoes
• 1 1/4 cups sharp cheddar, shredded
• 1 cup whole milk
• 1 1/2 cups beef broth
• 1 1/2 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 1 large, diced yellow onion
• 1, diced carrots
• 2 ribs, diced celery
• 1/4 cup sour cream
• 1 tbsp total salt, pepper, mustard powder and paprika

Method (tap to check — screen stays awake)

1. Brown the beef in a Dutch oven over medium-high heat for 6 minutes, breaking it up, until the crumbles are browned and no pink remains; drain most of the fat.
2. Add the butter, onion, carrot and celery and cook 6 minutes until the onion is soft and translucent.
3. Stir in the flour and cook 1 minute until it coats everything and smells toasty.
4. Pour in the broth and add the potatoes, then simmer 15 minutes until a knife slides into a cube with no resistance.
5. Lower the heat, add the milk, and stir in the cheddar a handful at a time so it melts smoothly instead of seizing into strings.
6. Finish with the sour cream off the heat and season hard with salt, mustard powder, paprika and pepper.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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