Cheeseburger Soup for One
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A creamy potato soup with ground beef, vegetables, and plenty of sharp cheddar.
Ingredients
- 2 tsp olive oil divided
- 4 oz ground beef
- ½ cup chopped onion
- 1 small carrot chopped (about ½ cup)
- 1 celery rib chopped
- ¼ tsp kosher salt
- 1 minced garlic clove
- ½ Tbsp all-purpose flour
- ¾ cup chicken broth
- 1 medium Yukon Gold potato peeled and cubed (about ⅔ cup or 3 oz)
- ¼ cup heavy cream
- ¾ cup shredded sharp cheddar cheese (about 1½ oz)
- ⅛ tsp black pepper
Equipment
- saucepan
Directions
- Heat 1 teaspoon of the oil in a 2-quart saucepan and brown the beef for about 3 minutes. Move it to a plate.
- Add the other teaspoon of oil and cook the onion, carrot, celery, and salt for 2 minutes. Add the garlic and cook 1 minute more.
- Stir in the flour and cook for 1 minute, then slowly stir in the broth.
- Return the beef to the pan and add the potato. Bring to a boil, then cover and simmer for 20 to 25 minutes, until the potato is tender.
- Stir in the cream, cheddar, and pepper and simmer gently for 5 minutes more, until the cheese melts.
Nutrition
Serving: 700g | Calories: 1061kcal | Carbohydrates: 37g | Protein: 46g | Fat: 82g | Saturated Fat: 40g | Trans Fat: 2.1g | Cholesterol: 235mg | Sodium: 1970mg | Potassium: 1189mg | Fiber: 5.1g | Sugar: 9.5g | Vitamin A: 8755IU | Vitamin C: 28mg | Calcium: 734mg | Iron: 3.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ground beef counted as beef, 85% lean, raw, carrot counted as carrots, Yukon Gold potato (the first choice counted). Brands and portions vary, so use it only as an approximation.