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Description
A hearty and creamy soup that captures the flavors of a classic cheeseburger. A vegetarian option uses a lentil-mushroom base instead of beef.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef (or 1 cup cooked lentils and 1 cup chopped mushrooms for vegetarian)
- 3 cups chicken or vegetable broth
- 2 cups diced potatoes
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/4 cup sour cream
- 1 tsp mustard
- 1/2 tsp paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, cook until softened.
- Brown the ground beef (or sauté lentils and mushrooms for vegetarian).
- Pour in broth and add potatoes. Simmer for 15 minutes or until potatoes are tender.
- Stir in cheese, milk, sour cream, mustard, and paprika until cheese melts.
- Season with salt and pepper.
- Serve hot.
Notes
- Use sharp cheddar for stronger flavor.
- Top with extra cheese or croutons if desired.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg