Nourishing Cheeseburger Soup
By Erica Good
Published: Wednesday 3rd of March 2021
Erica’s note: Try making this soup after a holiday meal using leftover turkey broth. This is phenomenal served with fresh baked bread and butter. Bonus: It’s always a hit with the kids!
- 1 lb ground beef
- ¾ c. onion, chopped
- ¾ c. carrots, peeled and shredded
- ¾ c. celery, diced
- 1 tsp. dried basil
- 1 tsp. dried parsley flakes
- 3 c. turkey or chicken broth
- 4 c. potatoes, peeled and diced
- 3 tbsp. Amish Roll Butter
- ¼ c. Flour
- 1 ½ c. whole milk
- 8 oz. processed American cheese, cubed
- ¼-½ tsp. Pepper
- Pink Himalayan Sea Salt, to taste
- ¼ c. sour cream
- In a large pan, brown together ground beef and onion; drain.
- Add carrots, celery, basil, parsley, broth, and potatoes.
- Cook until vegetables are tender, stirring occasionally. Meanwhile, in a large skillet, melt butter.
- Add flour to butter; stir and cook until bubbling.
- Add milk to butter and flour mixture, stirring continuously on medium heat until thickened; add to soup and bring to boil.
- Stir for 2 minutes.
- Reduce heat to low.
- Add cheese, salt, and pepper; continue stirring until cheese melts.
- Remove from heat; blend in sour cream.
- Do not cook after sour cream is added, as curdling may occur.