We are on a winter soup kick and we’ve made this soup twice during the week which means we like it and it’s easy.  The pickles give it a salty flavor and a nice crunch.  I made the ingredient sizes large enough to have leftovers for work the next day.

Cheeseburger Soup Recipe >

• 1.5 lb. ground beef
• 1 1/2 cups diced onion
• 1 1/4 cups chopped celery
• 3/4 cup chopped carrots
• 1 1/2 tsp minced garlic
• 1 1/2 tsp dried basil (or Italian Seasoning)
• 1/3 cup flour
• 2 1/4 cups milk
• 4 1/2 cups chicken broth
• 3 cups diced russet potatoes
• 3 cups shredded sharp Cheddar cheese
• Salt & Pepper
• Ketchup, Yellow Mustard, Chopped Dill Pickles

Saute ground beef in stock pot over medium heat until browned.  Stir in onion, celery, carrots, garlic, and basil and cook 5 minutes.

Add the flour, stirring to coat the meat and cook for 1 minute.  Next stir in the milk and mix until smooth. Bring to boil and cook for 2 minutes.  Add the broth and potatoes.  Cover and cook until potatoes are soft/cooked.

Just before serving stir in the shredded cheese until it melts.  Season with salt and pepper.  Garnish each soup serving with ketchup, mustard, and chopped dill or hamburger dill pickles.