Cheeseburger Soup Recipe
- Carbohydrate 23.5756016317939 g
- Cholesterol 386.131581987122 mg
- Fat 81.5725209730616 g
- Fiber 2.28693621971734 g
- Protein 94.582519225954 g
- Saturated Fat 26.416237941638 g
- Serving Size 1 1 Serving (664g)
- Sodium 472.316091610826 mg
- Sugar 21.2886654120766 g
- Trans Fat 7.15286772435794 g
- Calories 1228 calories
Step-by-step
- In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.
- Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
- Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
- Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.
Temperature Control for Dairy Stability
Adding sour cream and cheddar cheese requires careful temperature management. High heat causes dairy proteins to coagulate, resulting in a grainy texture and separated fats. Keep the heat below a simmer after incorporating the cheese. Whisk continuously during this stage to encourage smooth emulsification.
The Evolution of Comfort Food Soups
Hearty combination soups gained popularity during the mid-twentieth century as American kitchens embraced processed cheeses and convenience broths. Combining ground meat, root vegetables, and a roux-thickened dairy base reflected a broader culinary shift toward consolidating distinct meal components into a single pot. This preparation mirrors the structural ratios found in traditional potato chowders.
Managing Leftovers and Reheating
Starch retrogradation occurs when the cubed potatoes sit in the broth overnight, often causing the liquid to thicken significantly in the refrigerator. Store the soup in a sealed container for up to three days. Thin the mixture with an additional splash of chicken broth before gently reheating it on the stove over medium-low heat. Avoid boiling the stored soup to prevent the separated fats from breaking the emulsion.
