Cheeseburger Soup

Fall Favorite

We’ve been enjoying this recipe for many winters now! We love it as it has great flavor, it’s easy to make, and yes… you do top it with pickles!

Ingredients

1 pound Sanford Family Beef ground beef

4 TBSP unsalted butter

1 medium onion, chopped

1 cup carrot, diced

1 cup celery, diced

4 cups potatoes, cubed

3-4 cups chicken broth

1 tsp dried parsley

1 tsp dried basil

1 tsp dried oregano

¾ tsp salt

½ tsp black pepper

1 cup whole milk

½ cup sour cream

4 cups cheddar cheese, shredded

Mini dill pickles

Instructions

1. Add ground beef to the pot, don’t move it or break it for 3-4 minutes, so it gets nice and brown. Start crumbling the beef and cook until browned and no longer pink. Drain and set aside.

2. Reduce heat to medium low, add the butter and once melted, add diced onion. Cook until tender, about 5 minutes.

3. Add the rest of the veggies: carrots, celery and potatoes. For extra flavor, cook the veggies for 7-10 minutes until tender or proceed to adding the chicken broth.

4. Add 3 cups of chicken broth and the dried herbs: parsley, basil and oregano. Season with salt and pepper.

5. Stir and add back in the beef, stir and if the soup is too thick, add one more cup of broth. Bring to a boil. Reduce heat and simmer, covered, until potatoes are tender, 10-12 minutes.

6. Reduce heat to low. Stir in sour cream & milk. Taste and adjust for salt and pepper.

7. Turn off the heat and stir in the cheese until it melts.

8. Serve topped with diced dill pickles!