Zuppa ricca al cheeseburger

Ingredienti

• 1 lbground beefAmount1 lbIngredientground beef
• 6 cupchicken broth
• 4 cupcubed peeled potatoesAmount4 cupIngredientcubed peeled potatoes (about 1 1/2 pounds) (about 1 1/2 pounds)
• 5 tbspbutterAmount5 tbspIngredientbutter, divided, divided
• 1yellow onionAmount1Ingredientyellow onion, diced, diced
• 1carrotAmount1Ingredientcarrot, diced, diced
• 2ribs celeryAmount2Ingredientribs celery, diced, diced
• 3garlicAmount3Ingredientgarlic cloves, minced cloves, minced
• 1/4 cupall-purpose flourAmount1/4 cupIngredientall-purpose flour
• 1 1/2 cupmilkAmount1 1/2 cupIngredientmilk
• 4 ozcream cheeseAmount4 ozIngredientcream cheese
• 2 cupcubed Cheddar cheeseAmount2 cupIngredientcubed Cheddar cheese
• 1 tspsaltAmount1 tspIngredientsalt
• 1 tsppepper
• 1 tspdried basilAmount1 tspIngredientdried basil
• 1 tspdried parsleyAmount1 tspIngredientdried parsley
• 1/2 cupsour cream, for topping
• 2 tspyellow mustardAmount2 tspIngredientyellow mustard
• 2 tspketchupAmount2 tspIngredientketchup
• 2 tspdill pickle juiceAmount2 tspIngredientdill pickle juice

Preparazione

1. 1

   Melt 1 tablespoon of butter in a large pot over medium heat. Add the ground beefAmount1 lbIngredientground beef, onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the beef is browned and crumbly.

2. 2

   Stir in the basil and parsley. Add the potatoesAmount4 cupIngredientcubed peeled potatoes (about 1½ pounds) and chicken broth, and bring to a boil. Reduce the heat to low and simmer for 10–12 minutes, until the potatoes are tender.

3. 3

   While the potatoesAmount4 cupIngredientcubed peeled potatoes (about 1½ pounds...: While the potatoesAmount4 cupIngredientcubed peeled potatoes (about 1½ pounds) cook, melt the remaining butter in a large pan over medium heat. Stir in the flour and cook for 1–2 minutes. Gradually whisk in the milk to create a smooth mixture. Once combined, pour this mixture into the pot with the soup.

4. 4

   Cook the soup for about 10 minutes, stirring occasionally, until it thickens. Add the cream cheese, Cheddar cheeseAmount2 cupIngredientcubed Cheddar cheese, salt, and pepper. Stir until the cheeses are fully melted and the soup is creamy, about 2–3 minutes.

5. 5

   Stir in the mustard, ketchup, and dill pickle juiceAmount2 tspIngredientdill pickle juice. Taste and adjust the seasoning if needed. Serve warm, garnished with sour cream if desired. Enjoy!