Dr. Beth's Cheeseburger Soup
Dr. Beth's Cheeseburger Soup
Serves: 6-8
Ingredients:
  • 1 tablespoon olive oil
  • 1 pound grass-fed ground beef or bison
  • 1/2 cup finely chopped yellow onion
  • 1 Tablespoon Italian seasonings
  • 1 and 1/2 cups chopped celery
  • 1 and 1/2 cups chopped carrots
  • 2-3 large garlic cloves, minced (about 1 Tbsp.)
  • 5 cups chicken broth
  • 2-3 cups potatoes, cut into small pieces
  • 3 tablespoons salted butter
  • ¼ cup arrowroot powder (or organic cornstarch)
  • 8 ounces sharp Cheddar cheese, shredded (about 2 cups)
  • 1 ½ cups whole milk (can add more if you like a thinner soup)
  • one block (8 oz.) cream cheese - softened
  • sea salt and black pepper to taste plus cayenne if desired




Instructions:

Note: I make this in my dutch oven, but any soup kettle will work.

  1. Brown onions, then add beef and brown, season with salt, pepper and Italian seasoning. Remove from pan and set aside.
  2. Brown carrots, celery and garlic in the butter for about 15 minutes. Then add broth and cook until veggies are almost tender. Then, add potatoes and cook with lid on until they are done.
  3. Add the rest of the ingredients. (I usually whisk the arrowroot into the milk before adding). Heat until cheeses are melted and smooth, stirring occasionally. Season as desired.

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