Cheeseburger Soup

I had some ground beef to use up and wanted to make something good out of it...so I found this recipe and despite how the website's photo looks, it was amazingly delicious. And Joe said, "This is excellent," so that always helps... :)

Cheeseburger Soup
Ingredients:
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
Preparation:
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.

Creamy Butternut Squash Soup

Pumpkin or squash soup from Real Simple.
Wow, if you at all enjoy squash or pumpkin soup, you will love this version. I thought it was fantastic. Perfect on this fall afternoon!! :)

1 3-pound sugar pumpkin or 3 pounds kabocha or butternut squash—peeled, seeded, and cut into 1-inch pieces (*I used butternut squash*)
5 tablespoons olive oil
kosher salt and black pepper
4 leeks (white and light green parts only), chopped
4 to 6 cups low-sodium chicken broth
sour cream, croutons, and paprika (preferably smoked), for serving

Directions
Heat oven to 400° F. On a rimmed baking sheet, toss the pumpkin with 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast, tossing once, until tender, 20 to 25 minutes.
Meanwhile, heat the remaining 2 tablespoons of oil in a large saucepan over medium-high heat. Add the leeks and cook, stirring frequently, until tender, 4 to 6 minutes. Add the roasted pumpkin, 4 cups of the broth, and ½ teaspoon salt and bring to a boil; reduce heat and simmer for 5 minutes.
In a blender, working in batches, puree the soup until smooth, adjusting the consistency with the remaining broth as necessary. (Alternatively, use a handheld immersion blender in the saucepan.) Top the soup with the sour cream and croutons and sprinkle with the paprika, if desired.

Panera's Broccoli Cheese Soup

Well, we've been real sick around here...so I just had to make some soup. Sari didn't send me her recipe in time so I made this one that I found online. It says it's Panera's Broccoli Cheese. From the taste of it, I would believe it. It was SO good. Very thick and filling.
Here's the recipe!

Ingredients:
1 tablespoon butter, melted
1/2 medium onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cupschicken stock or bouillon
1/2 pound fresh broccoli
1 cup carrots, julienned
salt and pepper to taste
1/4 teaspoon nutmeg
8 ounces grated sharp cheddar


Directions:

Saute onion in butter. Set aside. Cook melted butter and flour using a whisk over medium heat for 3-5 minutes. Stir constantly and slowly add the half-and-half (this is called making a roux). Add the chicken stock whisking all the time. Simmer for 20 minutes.

Add the broccoli, carrots and onions. Cook over low heat until the veggies are tender for 20-25 minutes. Add salt and pepper. The soup should be thickened by now. Pour in batches into blender and puree. Return to pot over low heat and add the grated cheese; stir until well blended. Stir in the nutmeg and serve.