Cheeseburger Soup- Your Family Will Love (Gluten and Grain Free)
This hearty soup has all the fun flavors of a cheeseburger with plenty of protein from the beef, milk, and cheese.
For a low carb version of this recipe that would be Keto or paleo friendly, you could substitute sweet potatoes or cauliflower for the potatoes. If using cauliflower, I would suggest steaming it for about 5 minutes, rather than boiling it like you would potatoes.
- 1.5 lb cubed potatoes (about 3 baseball sized potatoes)
- 1 lb grassfed ground beef
- 1 chopped onion
- 1 cup chopped peppers and/or celery (whatever you have on hand)
- 1 cup diced carrots
- 2 minced garlic cloves (see my time saving tip for garlic here)
- 1 cup beef stock or broth
- 1 tsp basil
- 1 tsp paprika
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp salt (or more to taste)
- 1/4 tsp pepper
- 4 cups milk
- 4 oz cream cheese
- 2 T. ketchup
- 2 T. mustard
- 1 cup shredded cheddar or jack cheese
Place the potatoes in a pot of water and boil until fork tender. Drain.
Meanwhile, in another large saucepan, brown the ground beef with the onion. When cooked, add the garlic and saute briefly until fragrant. Remove from sauce pan and drain the fat if there is more than a 1-2 tablespoons. Set aside.
Place the carrots, celery and/or bell peppers, beef stock, spices, salt, and pepper in the sauce pan. Cover with a lid and simmer until the vegetables are tender.
Add the milk, cream cheese, ketchup, mustard, cheese, cooked beef, and cooked potatoes and heat through.
Serve with extra cheese, tomatoes, and pickles.
Makes 5-6 servings.