January is National Soup Month and man has it been cold enough for soup this year or what?!?!
Even the south has had to pull out their sweaters and heavy coats this year. I love soups and could have a different one almost everyday of the week. My family, on the other hand, prefers to limit the soup meals to about one…maybe two a week.
Last night we tried this one. It was a cold, rainy Friday night and perfect for it. Now this isn’t a “fix it and forget it” recipe but it does pull together quickly. I had dinner done within an hour of starting it. A friend posted the link the recipe on facebook: http://therecipecritic.com/2012/12/cheeseburger-soup/ I’ve tried some other cheesburger soup recipes, but this one wins the taste race.
So enjoy this comfort food soup that my eleven year old said was like “dinner in a cup”
Brown in a soup pot (5 quart dutch oven or chili pot)
- 1 pound of ground beef
Drain the beef and set aside
In the same pot, add and then saute until tender: (you could chop up all of this the night before and have it waiting in the refrigerator for you when ready to make dinner after work which would speed the preparation)
- 1 T butter
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
Add to the pot and bring to a boil:
- 3 cups chicken broth
- 4 cups peeled and diced potatoes (dice them nice and small)
Once the soup is boiling, reduce heat, cover and simmer for 10-12 minutes or until potatoes are tender.
In a small skillet melt
- 3 T of butter
Add to the melted butter and cook and stir for 3-5 minutes or until it starts to get bubbly:
- 1/4 cup flour
Add the flour mixture to the soup and bring to a boil.
Cook and stir for 2 minutes and then reduce heat to low.
Stir into the soup:
- 2 cups (16 oz) of Velveeta, cubed…you can use 2 cups shredded cheddar cheese too
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Cook and stir until cheese melts.
Remove from heat and blend in:
- 1/4 cup of sour cream
I enjoy my burgers with Worcestershire sauce on them, so I put a few dashes of Lea & Perrins in my soup and mixed it around. I thought it was great. Emily wondered about putting ketchup in it, but no one tried it.
Looking for some other soup recipes I’ve tried? Click here