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Cheeseburger Soup

  • 3 tablespoons butter
  • 1 pound lean ground beef
  • ¾ cup onions, chopped
  • ¾ cup shredded carrots
  • ¾ cup celery, diced
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried parsley
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup all-purpose flour
  • 1 container (32 ounces) reduced sodium chicken broth
  • 4 cups red- or yellow-skinned potatoes, diced
  • 1½ cups AE Milk (any variety)
  • 2½ cups (8 ounces) Cheddar cheese, grated
  • ¼ cup AE Cheddar French Onion Dip or AE Sour Cream
  • Shredded lettuce, sliced cherry tomatoes, and sliced tiny dill pickles for garnish

In a large soup pot, melt the butter over medium-high heat. Add the beef and cook until browned, breaking up any large chunks with a spoon. Stir in the onions, carrots, celery, basil, parsley, salt, and pepper; sauté until vegetables are tender, about 10 minutes. Sprinkle the flour over the meat mixture, stir to coat, then slowly drizzle in the broth, stirring constantly to prevent lumps from forming. Add the potatoes and simmer until tender, about 10 minutes. Whisk in the milk, bring to a simmer, then gradually add the grated cheese, stirring constantly to melt. Whisk in the dip (do not boil or soup could curdle). To serve, top bowls of soup with lettuce, tomatoes, and dill pickles.

Makes Makes 6-8 servings