Cheeseburger Soup
, 6 to 8 servings
A creamy potato-vegetable soup studded with ground beef and melted cheddar, finished with a buttery roux.
| 1 pound ground beef | Brown beef, set aside | Add broth, potatoes & beef, simmer 8-10 min | Stir in béchamel & cheese, season, serve |
| 4 tablespoons extra-virgin olive oil | Cook onion, celery, carrot, garlic & spices | ||
| 1 medium white or yellow onion, diced | |||
| 2 celery stalks, diced | |||
| 1 medium carrot, diced | |||
| 2 garlic cloves, minced | |||
| 1 teaspoon mustard powder | |||
| ½ teaspoon paprika | |||
| Salt and freshly ground black pepper | |||
| 950 ml beef broth | |||
| 2 large russet potatoes, peeled and cut into ½-inch cubes (about 4 cups) | |||
| 70 g unsalted butter | Make roux, whisk in milk until thick | ||
| 30 g all-purpose flour | |||
| 480 ml whole milk | |||
| 2 cups shredded yellow Cheddar, plus more for serving | |||
| Chopped scallions (optional), for serving | |||
| Diced tomato (optional), for serving | |||
| Crumbled cooked bacon (optional), for serving | |||
| Sour cream (optional), for serving |
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