Cheeseburger Soup with Potatoes and Pepper Jack
This creamy cheeseburger soup combines browned beef, tender potatoes, vegetables, pepper jack cheese, and sour cream in one comforting saucepan meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 pound ground beef
- ¾ cup onion chopped
- ¾ cup carrots shredded
- ¾ cup celery diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 2 cloves garlic minced
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups potatoes peeled and diced
- ¼ cup all-purpose flour
- 12 ounces pepper jack processed cheese cubed
- 1½ cups milk
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup sour cream
Instructions
Instructions
- In a 3-qt. saucepan, brown beef over medium-high heat; drain and set aside.
- Melt 1 tablespoon of the butter in the saucepan. Add the onion, carrots, celery, basil, parsley, and garlic, then cook until the vegetables begin to soften.
- Add the remaining butter. When melted, stir in the flour until the vegetables are coated.
- Gradually add the chicken broth, stirring until smooth. Add the potatoes and bring the soup to a boil.
- Reduce the heat, cover, and simmer until the potatoes are tender, about 10 to 12 minutes.
- Return the beef to the saucepan. Stir in the cubed cheese, milk, salt, and pepper, and cook until the cheese melts.
- Remove from the heat and stir in the sour cream. Serve warm.