Cheeseburger Soup

It snowed here last weekend. When it snows, we like to think of all the things we can cook while stuck inside. I baked two kinds of cookies, a pot of navy beans with skillet cornbread, and on day 3 of being inside, a pot of cheeseburger soup.
This soup is so simple and quick to make. It's full of veggies and flavor. And if you like bacon on your cheeseburgers, then fry some up and crumble on top so you have bacon cheeseburger soup.  I whipped up some gluten free cheddar garlic biscuits to serve with the soup. It was the perfect combo.

Cheeseburger Soup

1 1/2 pounds hamburger, browned and drained

1 cup diced onion

1 cup diced carrots

1/2 cup diced celery

2 Tbsp butter

6 small-medium potatoes, peeled and diced

4 cups chicken broth (beef will work too)

1 tsp Worcestershire sauce

1/2 tsp seasoned salt

1 tsp black pepper

1 cup milk

1/2 cup heavy cream

2 cups grated sharp cheddar cheese, plus more for serving

In Dutch oven brown hamburger. Drain, and set aside. 

Add the butter to the Dutch oven and melt over medium heat, add in all the veggies and saute until tender. 

Add the broth, then the potatoes. Add in the Worcestershire, salt, and pepper. Add the hamburger back in and let simmer on medium-low until the potatoes are tender, 20 minutes or so. When the potatoes are tender, add in the milk and cream. Simmer a few more minutes then add in the 2 cups of cheddar. Let the cheese melt, taste and adjust salt and pepper as needed. Serve it up and add more cheese on top of individual servings if preferred.