Cheeseburger Soup I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cheeseburger Soup I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cheeseburger Soup I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1/2 pound ground beef
• 3/4 cup chopped onion
• 3/4 cup shredded carrots
• 3/4 cup chopped celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 4 tablespoons butter
• 3 cups chicken broth
• 4 cups cubed potatoes
• 1/4 cup all-purpose flour
• 2 cups cubed Cheddar cheese
• 1 1/2 cups milk
• 1/4 cup sour cream

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown

Step 2: Technique & Execution

Stir in basil and parsley

Step 3: Technique & Execution

Add broth and potatoes

Step 4: Technique & Execution

Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes

Step 5: Technique & Execution

Melt the remainder of butter and stir in flour

Step 6: Technique & Execution

Add the milk, stirring until smooth