I pretty much love creamy, cheesy soups, and I have several recipe already on this blog for them. There’s my easy potato soup, and creamy chicken broccoli baked potato soup. This soup combines both potatoes and broccoli (which creamy, cheesy soups pretty much beg for) and is simply delicious. Okay, so I have an obsession with this combination. I’m fine with it.
It’s also extremely nutritious, made with homemade bone broth. (And I sneaked in some astragalus root when I made the bone broth for extra immune support.)
If you want, get creative with this. Feel free to throw in some sauteed mushrooms, or some cauliflower. Add onions sliced for texture instead of chopped. Heck, you could even add carrots or sweet potato for a little sweetness and more nutrition. Or even kale!
Point is…this soup is pretty versatile. And easy.
Cheeseburger Broccoli Soup
- 1 medium onion, chopped
- 1/2 lb. ground beef
- 3 – 4 cloves garlic, minced
- 4 cups chicken stock
- 1 tsp. dry mustard powder
- 3 – 4 medium potatoes, peeled and chopped
- 1 lb. broccoli, chopped
- 2 cups milk
- 2 tbsp. arrowroot powder
- 3 cups cheddar cheese
- Salt to taste
Step 1: In a large soup pot on medium heat, add onion and ground beef. Cook for about 5 minutes, until beef is browned and onion is soft.
Step 2: Add garlic, chicken stock, mustard powder, and potatoes; simmer for 10 – 15 minutes, or until potatoes are tender.
Step 3: Add broccoli, and cook for only 3 – 4 minutes. The broccoli should still be bright green and tender.
Step 4: Mix milk and arrowroot powder; pour into hot soup and stir until thickened.
Step 5: Add cheese and salt (start with about 1 tsp, less if using boxed stock with salt already added) and stir until smooth. Taste and adjust salt if needed.
That’s it! It takes about 30 minutes from start to finish, so it can be a quick weeknight dinner or even lunch. It reheats well, too. Pair with a salad with my favorite Italian vinaigrette for a healthy, delicious meal.
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