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Cheeseburger Potato Soup
Andre Lewis

Cheeseburger Potato Soup

Potatoes and milk turn ground beef into eight big bowls without hiding it under canned soup. Mustard supplies the burger-counter note, and cheddar goes in off heat so the broth stays smooth. Pickles are good beside this soup, not cooked inside it.
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Prep Time 25 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 3 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 2 cups diced carrots
  • 6 cups low-sodium beef broth
  • 2 tbsp yellow mustard
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 cups whole milk
  • 4 tbsp unsalted butter softened
  • 1/4 cup all-purpose flour
  • 3 cups freshly shredded sharp cheddar cheese

Method
 

  1. Brown the beef and onion for 9 minutes until the beef reaches 160°F, drain, and transfer to a 6-quart crockpot.
  2. Add the potatoes, carrots, broth, mustard, salt and pepper and cook on low for 6 hours until the potatoes are tender.
  3. Mash about 2 cups of potatoes in the crock.
  4. Mix the butter and flour into a paste, whisk it into the milk, and stir it into the soup for 20 minutes on high.
  5. Switch off the heat and add the cheddar by handfuls, stirring each addition smooth.