Dinner

Cheeseburger Soup

Name: Cheeseburger Soup
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings
Ingredients: 8 slices bacon, cut into 1-in. pieces; 1 lb. lean ground beef; 2 medium carrots, peeled and chopped; 2 celery stalks, chopped; 1 medium onion, chopped; 2 tsp. kosher salt; 1/2 tsp. black pepper, plus more for serving; 2 garlic cloves, finely chopped; 1/4 c. all-purpose flour; 1/2 tsp. mustard powder; 1/2 tsp. paprika; 4 c. chicken broth; 2 lb. russet potatoes, peeled and diced (about 4 medium); 2 1/2 c. shredded cheddar cheese (about 10 oz.); 1 c. heavy cream; 1/4 c. sour cream, plus more for serving; 4 green onions, thinly slcied; Hot rolls and butter, for serving

6 servings

porties

35 minutes

actieve tijd

50 minutes

totale tijd

Begin met koken

Ingrediënten

8 slices bacon, cut into 1-in. pieces

1 lb. lean ground beef

2 medium carrots, peeled and chopped

2 celery stalks, chopped

1 medium onion, chopped

2 tsp. kosher salt

1/2 tsp. black pepper, plus more for serving

2 garlic cloves, finely chopped

1/4 c. all-purpose flour

1/2 tsp. mustard powder

1/2 tsp. paprika

4 c. chicken broth

2 lb. russet potatoes, peeled and diced (about 4 medium)

2 1/2 c. shredded cheddar cheese (about 10 oz.)

1 c. heavy cream

1/4 c. sour cream, plus more for serving

4 green onions, thinly slcied

Hot rolls and butter, for serving

Instructies

In a large Dutch oven, cook the bacon over medium heat, stirring occasionally, until crisp and the fat is rendered, 4 to 6 minutes. Using a slotted spoon, remove the bacon to a paper towel-lined plate, leaving the bacon fat in the Dutch oven.

To the bacon fat, add the beef, carrots, celery, onion, salt, and pepper. Cook, stirring frequently, until the meat is brown and crumbly, 5 to 7 minutes. Add the garlic and cook until fragrant, about 1 minute.

Sprinkle in the flour, mustard powder, and paprika. Cook, stirring frequently, until the raw flour smell disappears, 1 to 2 minutes. Gradually stir in the chicken broth and 1 ½ cups of water, ensuring there are no lumps of flour. Stir in the potatoes.

Bring the mixture to a simmer. Cook until the potatoes start to become tender, 10 to 12 minutes. Use a potato masher or a wooden spoon to break up the potatoes a bit; the soup should have some lumps and not be smooth.

Remove from the heat and slowly stir in 2 cups of the cheese. Stir in the heavy cream and sour cream until well combined.

Divide the soup among bowls and top with some sour cream, green onions, bacon, the remaining ½ cup cheddar, and a sprinkle of black pepper. Serve with hot rolls.

Voedingswaarde

Portiegrootte

Calorieën

966

Totale vet

70 g

Verzadigd vet

34 g

Onverzadigd vet

Transvet

2 g

Cholesterol

199 mg

Natrium

1391 mg

Totale koolhydraten

42 g

Voedingsvezels

4 g

Totale suikers

8 g

Eiwit

39 g