Cheeseburger Soup

This hearty soup, made with AE Milk and Sour Cream captures all the flavors of a cheeseburger. A winner at tailgating parties and Fall gatherings! The lettuce, tomato, and pickle garnishes add to the flavor—and the fun!

Prep Time

10 Minutes

Serves

Cook Time

20 Minutes

Difficulty

medium

Ingredients

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

Directions

1

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 sour cream (do not boil or soup could curdle). To serve, top bowls of soup with lettuce, tomatoes, and dill pickles.
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