When I first found this recipe in a magazine I thought I don’t know about this. But I tried it for my sometimes picky lunch crew and they all loved it so I knew it was a keeper.
I know this soup isn’t the best to serve on the hot days we’ve been having here but it was one I wanted to share because it is #undeniablydairy, perfect for my 30 Days of Dairy! I served my soup with crusty bread.
Cheeseburger Soup
Prep time
Cook time
Total time
Author: Renée Norman-Kenny
Serves: 8
Ingredients
- 1 pound ground beef
- 4 Tablespoons butter, divided
- 1 medium onion, diced
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 large potatoes peeled and cubed (about 4 cups)
- 3 cups chicken broth
- ¼ cup all-purpose flour
- 1 /2 lb. Colby cheese or Cheddar cheese, shredded
- 1½ cups milk
- ¾ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup sour cream
Instructions
- In a large saucepan or dutch oven over medium heat, cook and brown the ground beef. Drain the grease and remove the cooked beef from the pan, setting it aside for later.
- In the same pan, melt 1 Tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 5-7 minutes.
- Add the potatoes, cooked ground beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small saucepan, melt remaining 3 Tablespoons butter. Add flour; cook and stir until bubbly, 2-3 minutes. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low and simmer.
- Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
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