Tuesday, February 18, 2014

Cheeseburger Soup

Photo courtesy of Taste of Home.
     Everybody likes a cheeseburger, so what's not to like about cheeseburger soup? This creamy rich soup was in the recent Moose #354 soup contest. It is a great example of comfort food, perfect for a chilly winter night.

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Cheeseburger Soup
Recipe courtesy of Mike Ott

Ingredients -
1 lb. Hamburger cooked and drained
6 bacon slices cooked, drained and crumbled
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp. dried basil
1 tsp. dried parsley flakes
4 T. butter divided
4 Cups Chicken Broth
4 Cups diced peeled potatoes
1/4 cup all-purpose flour
2 cups (8 oz.) Velveeta cubed
2 cups milk
1/2 tsp. of salt and pepper (or to taste)
1/2 cup sour cream

Preparation - 
 In a 3-qt saucepan, brown beef, drain and set aside. In the same saucepan sauté  the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender.  About 10 minutes. Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Meanwhile in a small skillet, melt remaining butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup bring to boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper and bacon. Cook and stir until cheese is melted. Remove from heat blend in sour cream. Yield:  8 servings (2-1/4 quarts)
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