Recipe: Cheeseburger Soup
Who doesn't love a cheeseburger? It doesn't get any more all-American than that. However, it so happens that I prefer my cheeseburgers grilled outdoors in the summertime. A dilemma? Not really. Surprisingly, the flavor translates well to a soup, which better suits these cold winter evenings. This recipe is simple, satisfying, and definitely in the comfort-food category. Best of all, I could make it from things I already had in the house--no last minute trip to the Manchester Market was necessary (although it would have been easy if I'd needed to do so)! This version is adapted from a Taste of Home recipe.
Ingredients
- 1 pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- ¼ cup all-purpose flour
- 2 cups shredded cheddar cheese
- 1½ cups milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream or plain yogurt
Instructions
- Brown the ground beef in a 3-quart saucepan. Drain and set aside.
- In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
- Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
- In small skillet melt 3 T butter and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
- Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in yogurt or sour cream.
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