This is a very yummy, creamy fall soup. It’s also healthy and satisfying! If you have family members who aren’t so thrilled with normal broth-based soups, this is a way to sneak broth into them while eating a creamy and wonderfully rich soup. Plus, who doesn’t love cheese? If you like, you could top this soup with crumbled bacon and green onions. I didn’t this time…but maybe next time I will. 🙂 If beef isn’t your thing, try our Creamy Chicken Broccoli Baked Potato Soup instead!
Cheeseburger Veggie Soup
- 1 medium onion, chopped
- 1 lb. ground beef (preferably grass-fed)
- 4 c. beef stock
- 2 tbsp. unbleached flour or arrowroot powder
- 1 medium potato, chopped
- 1 c. broccoli, chopped
- 1 small carrot, shredded
- 1 tsp. dry mustard powder
- 1/2 c. milk
- 1 c. shredded cheddar cheese
- Sea salt and pepper to taste
Chop your onion.
Cook the onions and ground beef together in a large soup pot until browned.
Add your beef stock and flour (wait on the arrowroot until the end if you’re using that).
Chop all the other veggies and add them, too. I forgot to take a picture of this part because I debated whether or not I wanted to add them at all. But I like veggies so I did. Then I forgot that adding all the extra stuff would change the outcome of the recipe since they absorb a lot…I was going to try to post an “option” to add or not add. Oh well. Add your veggies.
Then add your mustard powder and a little salt and pepper (you can see the veggies here).
Allow this to cook on low-medium heat for about an hour, until all the veggies are tender.
Add the milk and the cheese. (If you’re using arrowroot, mix the cold milk with the arrowroot before adding it.)
See how thick it is and decide if you want it thicker. If so, add a little more flour, or arrowroot (mixed with a tiny bit of cold milk). To me, it isn’t awesome until it’s nice and thick and creamy. 🙂
Then serve! Very easy, fairly quick dinner.