Ingredients
- Ground beef: 1 pound
- Onion: 1 medium, chopped
- Carrots: 2 medium, diced
- Celery: 2 stalks, diced
- Beef broth: 6 cups
- Potatoes: 2 medium, peeled and diced
- Cheddar cheese: 2 cups, shredded
- Milk: 1 cup
Instructions
- Step 1: In a large pot or Dutch oven, brown the ground beef over medium-high heat. Drain off any excess grease.
- Step 2: Add the chopped onion, diced carrots, and celery to the pot. Cook until the vegetables are softened, about 5-7 minutes.
- Step 3: Pour in the beef broth and add the diced potatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 4: Remove the pot from heat and stir in the shredded cheddar cheese until it is melted and smooth.
- Step 5: Stir in the milk and heat through. Do not boil.
- Step 6: Serve hot and garnish with your favorite burger toppings, such as chopped tomatoes, pickles, or sour cream.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over low heat, stirring occasionally, to prevent the cheese from separating.
- Top each bowl with crispy bacon bits and a dollop of sour cream for the ultimate burger experience.
- Don't add the cheese until the very end, off the heat, to ensure a smooth and creamy texture without curdling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American