Once upon a time I loved anything gooey and cheesy. Because of that deep, life long love for cheese I have wanted to make this soup for a while, but of course I couldn’t since I was in the midst of the Whole 30 challenge; NO cheese! SO I did what any normal soup and cheese loving person would do. I waited patiently for the chance to make a soup that was cheesy – a cheesy cheeseburger soup! And by patiently, I mean I made it the day after I was finished with my 30 day challenge!
Both B and Mike gobbled it up happily. And as shocking as it is, Mike really isn’t a big soup fan, so I knew I had a hit on my hands. BUT… how anyone could not like soup is beyond me.. hehe
I do really love this soup, and living without cheese right now is HARD. But I love that I get the chance to enjoy a little cheese between my 30 day periods of Whole 30, and this hearty, cheesy soup is a great way to make the most of that for me. If you’re a cheese lover looking for a hearty, cheesy, creamy soup, you will LOVE this! You can sub ground chicken or turkey for ground beef to make it healthier, and you could try low fat mozzarella instead of cheddar, as well. Let me know how it tastes if you do!
- 2 medium potatoes
- 1/2 medium onion
- 3 - 4 carrots
- 4 stalks of celery, diced
- 1 tsp dried basil
- 1 tsp dried parsley
- salt and pepper to taste
- 4 cups chicken broth
- 1 package of ground meat (chicken, turkey, or beef)
- 4 tbsp butter
- 1/4 cup all purpose flour
- 1 cup milk
- 1 1/2 cups of cheddar cheese
- Peel your potatoes and carrots. Dice some of the carrots, and shred the rest (about 1/2 cup diced, 3/4 cup shredded). Dice the potatoes, onions, celery.
- Add onions and celery to a pan with 1 tbsp butter. Sauté for a little until the onions are translucent.
- Add onions and celery, carrots, potatoes, and chicken broth to a large soup pot. Add basil and parsley, salt and pepper. Simmer, covered, over medium heat for about 30 minutes.
- While that is cooking, cook your meat thoroughly and drain if necessary.
- In a pan melt remaining butter and add flour, mixing and stirring until blended.
- When the potatoes are tender, add meat, cheese, butter and flour mixture, and milk to soup.
- Stir well until all ingredients are blended well and creamy.
- Serve with french bread or in a bread bowl for the ultimate comfort food.
What do you think of this soup? I’d love to hear your thoughts!