A comforting and hearty soup perfect for chilly days, combining the flavors of a cheeseburger with a creamy, rich base.
In a large saucepan, cook the ground beef over medium heat until browned. Remove from the pan and set aside.
Ensure the beef is fully browned to enhance its flavor.
In the same saucepan, melt 1 tablespoon of butter and sauté the onion, carrots, and celery with the dried basil and parsley until the vegetables are tender.
Stir frequently to prevent the vegetables from sticking.
Add the chicken broth, diced potatoes, and cooked beef to the saucepan. Bring to a boil, then reduce the heat and simmer until the potatoes are tender.
Cut the potatoes into even pieces to ensure they cook uniformly.
In a small skillet, melt the remaining butter and whisk in the flour. Cook until the mixture is bubbly, then add it to the soup to thicken.
This roux will help thicken the soup and add a rich flavor.
Stir in the shredded cheddar cheese, milk, salt, and pepper. Cook over low heat until the cheese is melted and the soup is creamy.
Avoid boiling the soup after adding the cheese to prevent curdling.
Remove the soup from heat and stir in the sour cream. Serve hot.
Sour cream adds a tangy richness to the soup. Stir gently to combine.
Ladle the soup into bowls and garnish with additional parsley or shredded cheese if desired. Enjoy!
Serve with crusty bread for a complete meal.
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