This is one of those soups that happens when I find myself looking at a package of ground beef in my freezer and I ponder what yummy thing I can create with it besides meatloaf. Since it’s made with pretty basic fridge and pantry items and everyone loves it, it’s a natural.
I love that this soup is thick and comforting, so it’s filling for a “soup dinner”. And despite it’s creamy and cheesy appearance, it’s not over-the-top in terms of fat, especially if you use low-fat milk and broth and lean ground beef.
And yes, that’s iceburg lettuce on the top. I know it seems a little strange, but trust me, it’s perfect with this soup. You should stir it into the hot soup and it will wilt a bit, just like the lettuce on a hot cheeseburger. Even my pretty picky daughter put some on :)
Summary: A quick, easy and filling soup that everyone is sure to love. A perfect weeknight soup dinner.
- 3/4 pound (400g) lean ground beef
- 3/4 cup onion, diced
- 3/4 cup carrots, diced
- 1/2 cup celery, diced
- 4 Tbsp. butter, divided
- 3 cups chicken broth
- 3 cups potatoes, peeled and cut into a large dice
- 1/4 cup all-purpose flour
- 2 cups shredded cheddar cheese
- 1 1/2 cups milk
- Salt and pepper, to taste
- For garnish: Strips of chopped Iceburg lettuce and sour cream (optional)
- In a large pot, melt 1 Tbsp. of the butter over medium heat. Add the vegetables and beef and cook, stirring, until the beef is brown and the vegetables have softened. If there is a lot of fat in the pan, spoon off as much as you can and discard. Add the chicken broth and potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 10-12 minutes. (Optional: I like to take a potato masher and break apart the potatoes a little – not all the way, just a bit. This thickens the soup nicely).
- Meanwhile, melt the remaining 3 Tbsp. of butter (I like to use a 2-cup glass measuring cup and melt it in the microwave) and stir in the flour. Add the milk, stirring until smooth. Gradually add the milk mixture to the soup, stirring constantly until soup thickens. Stir in cheese and stir until cheese is melted. Taste and season with salt and pepper, to taste.
- Serve topped with a bit of sour cream and/or some strips of chopped iceburg lettuce. To eat, stir the sour cream and lettuce into the soup, so the lettuce wilts a bit from the heat of the soup.
Prep time: 10 min | Cook time: 20 min | Total time: 30 min
Number of servings (yield): 6