Friday, September 27, 2013

Cheeseburger Soup

So I already posted this almost 2 years ago - but I just made it again and it's SO good. You should try it! I always seem to have some extra ground beef to use up and this time I didn't have any peppers or celery, so I just added extra carrots and potatoes - I don't think there's any way to mess this one up. I also used fresh herbs that were still kickin in our garden instead of dried.

Final version:

Before milk and cheese was added:


Cheeseburger Soup
1 pound extra-lean ground beef
2 to 3 teaspoons olive oil
1 large onion, yellow or sweet, chopped
1 cup diced celery
1/2 cup diced sweet red bell pepper
1/2 cup julienne sliced carrots (I just cut them in round slices)
3 medium yellow or red potatoes, peeled, cubed, about 3-4 cups
1 teaspoon dried parsley flakes
1/2 teaspoon dried herb seasoning blend or dried leaf basil
1 quart chicken broth
4 tablespoons butter
1/3 cup flour
2 cups half-and-half or milk
8 ounces sharp Cheddar cheese, shredded or cut in cubes
salt and pepper, to taste
Brown ground beef, onion, and celery in a large saucepan or stockpot; add a little olive oil if necessary. Add the diced red bell pepper and cook for 1 minute longer. Add the chicken broth, carrots, potatoes, parsley, and basil or herb seasoning blend. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, or until vegetables are tender. 
In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half or milk. Stir in cheese. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and add salt and pepper as needed. Heat thoroughly. Serve with biscuits or crusty rolls. Serves 6 to 8.

1 comment:

  1. got to try this, I was thinking of a cheesy soup and this sounds delish...