Cheeseburger Soup

• 45 min total
• 25 min hands-on
• Serves 6
• 540 kcal
• 30 g protein

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Ingredients

• 1 lb ground beef, 85% lean
• 3 tbsp butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• 4 cups beef broth
• 1½ lb russet potatoes, peeled, cut into ½-inch cubes
• 1½ cups milk
• 1 tbsp Dijon mustard
• 2 cups shredded cheddar, sharp
• ½ cup dill pickles, chopped, to serve
• salt
• black pepper

Method

1. In a large pot or Dutch oven over medium-high heat, cook the beef with ½ tsp salt, breaking it up with a spoon, until browned and no pink remains, 6–8 minutes (160°F / 71°C). Lift it into a bowl with a slotted spoon and pour off the fat.
2. Melt the butter in the same pot over medium heat. Add the onion, carrots and celery stalks with a pinch of salt and cook, stirring now and then, until softened, 6–8 minutes. Stir in the garlic for 30 seconds.
3. Sprinkle in the flour and stir constantly for 1 minute. Slowly pour in the beef broth, stirring so no lumps form, then add the potatoes and bring to a boil. Lower the heat and simmer, stirring now and then, 12–15 minutes, until the potatoes are tender.
4. Stir in the milk, Dijon mustard and the beef and heat until steaming. Turn the heat to low and stir in the cheddar a handful at a time until melted and smooth. Don’t let it boil once the cheese is in. Season with salt and pepper.
5. Ladle into bowls and top with the chopped pickles.

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