I seem to have run out of inspiration lately because for the past two days I haven’t been able to choose a recipe that appeals to me. Every once in a while I run into this problem; but it doesn’t last too long, thankfully. What usually helps is trying to think of recipes I haven’t used in a long time – like this one. This is a surprisingly light, flavorful soup and perfect for chilly nights. Whenever I make it I use at least a pound of very lean ground beef and double the rest of the ingredients. If you have Frank’s Red Hot, I suggest you splash some in the soup. Thanks for reading, enjoy!
Cheeseburger Soup ingredients – adapted from Dine & Dish
- 1/2 pound ground beef
- 3/4 c chopped onion
- 3/4 c shredded carrots
- 3/4 c diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 5 Tablespoons butter, divided
- 2 cans chicken broth
- 4 cups peeled, diced potatoes (I used unpeeled red potatoes)
- 1/4 cup flour
- 2 cups (8oz) Velveeta, cubed
- 1 1/2 cup milk
- 3/4 teaspoon salt and 1/2 teaspoon pepper
- 1/4 cup sour cream
In a 6-quart saucepan, brown beef; drain and set aside beef. In the same saucepan, sate onion, carrots, celery, basil and parsley in 2 Tablespoons butter until vegetables are tender (about 10 minutes). Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small pan, melt remaining 3 Tablespoons of butter. Add flour; cook and stir for 3 minutes or until bubbly. Whisk into soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add Velveeta, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat; stir in sour cream. Makes 8 servings.
Looks super delish…but where is the gorgeous slice of bread I feel goes with it. Maybe one of Katie Asiago breads, oh my!!! I’m drooling.
Yeah – bread is always a must for serving alongside soups, and Katie’s bread was so good! I was a slacker;)
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