Sunday, October 31, 2010

Cheeseburger Soup

I love this soup. It's perfect for this cooler weather we're finally getting!

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

Start off by chopping the onion and celery, and grating the carrots. Melt 1 tablespoon butter in a large pot and then add your veggies.

Cook your veggies in the melted butter for a few minutes then add your ground beef and cook until brown.

Stir in basil and parsley and then add the broth and chopped potatoes. Bring to a boil and then simmer until potatoes are done...about 10-12 minutes or so. In a separate bowl, mix the flour and milk together. Add this mixture to the pot while stirring constantly. This will thicken up the soup a bit. Bring to a boil and then reduce heat to simmer. Add cheese...when melted, throw in the sour cream. Continue simmering on low for a few minutes and then serve up and enjoy!

  • On a side note...I actually used leftover queso for the cheese. You know, the velveeta and rotel queso? I had quite a bit of queso leftover from the weekend before and thus the reason for making this soup. The recipe I was semi-following said 2 cups cubed cheddar, so it's up to you. I'll probably use velveeta next time I make this, well, because I just love velveeta.

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