Cheeseburger Soup

This is a good, hearty soup, inspired by everyone’s favorite – the cheeseburger! It would be a great supper time soup, paired with bread. We enjoyed it for a filling lunch with the left over corn bread from last night’s dinner. My boys both like this soup, too (which is important to note as Will is not a huge soup fan). There was plenty for the five of us for lunch today, with enough left over for another lunch. 

This recipe is just a bit labor intensive, with lots of vegetable chopping; but here’s what we discovered by accident one day.  There’s a super good stopping point, which I’ve marked with **. Dani made the soup yesterday afternoon to the **, put it in the fridge, and then finished it up just before lunch time today. It worked out great! If you choose to make the soup as we did, stopping at the **, be sure to heat the cold soup up again before continuing on the with the recipe.  

Enjoy! 

CHEESEBURGER SOUP

1 lb. ground beef
1 1/2 cups chopped onion
1 1/2 cups grated carrot
1 1/2 cups diced celery
2 teaspoons dried basil
2 teaspoons dried parsley
8 Tablespoons (1 cube) butter, divided
6 cups chicken broth
8 cups peeled, diced potatoes
1/2 cup flour
4 cups grated cheddar cheese
3 cups milk
1 1/2 teaspoons salt
1/2 – 1 teaspoon pepper
1/2 cup sour cream

In a very large saucepan, or soup pot, brown beef. Drain, set aside. In the same pan, saute onion, carrots, celery, basil and parsley in 2 Tablespoons butter until tender (about 10 minutes). Add broth, potatoes and cooked ground beef. Bring to a boil. Reduce heat, cover and simmer for 10 – 12 minutes, or until potatoes are tender.**

Meanwhile, in a small skillet, melt remaining butter. Add flour and cook and stir 3 – 5 minutes or until bubbly.   Add to soup, bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper.  Cook and stir until cheese melts. Remove from heat, blend in sour cream.  Makes about 4 1/2 quarts, and serves 8-10.

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