Cheeseburger Soup

A cozy stovetop soup with browned ground beef, tender potatoes, creamy cheddar broth, and tangy pickle topping.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Stovetop

Ingredients

• 1 pound ground beef
• 1 medium yellow onion
• 2 cloves garlic
• 1.5 pounds russet potatoes
• 6 cups beef broth
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1.5 cups whole milk
• 2 cups sharp cheddar cheese
• 0.5 cup dill pickles
• 2 tablespoons all-purpose flour

Cooking instructions

1. Finely chop the onion and garlic. Peel the potatoes and cut them into 1/2-inch cubes. Shred the cheddar and chop the pickles. (about 15 min)
2. Heat a large pot over medium-high heat. Add the ground beef and cook, breaking it up, until browned and it reaches 160°F on an instant-read thermometer, about 7 minutes. Drain excess fat if needed. (about 7 min) — Medium-high heat
3. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cook for 30 seconds. (about 4 min) — Medium heat
4. Sprinkle in the flour and stir for 1 minute. Gradually add the broth, stirring to prevent lumps. Add the potatoes, salt, and pepper, then bring to a boil. (about 4 min) — Medium-high heat
5. Reduce the heat to maintain a gentle simmer. Cook uncovered until the potatoes are tender when pierced with a fork, 15 to 18 minutes. (about 18 min) — Gentle simmer
6. Reduce the heat to low and stir in the milk. Add the cheddar a handful at a time, stirring until melted and smooth. Do not boil after adding the milk and cheese. (about 3 min) — Low heat
7. Taste and adjust the seasoning. Ladle into bowls and top with the chopped pickles. Serve hot. (about 2 min) — Low heat