Thursday, September 15, 2011

Cheeseburger Soup

adapted from a Taste of Home recipe.

We had this for lunch today. I subbed a gluten-free cheese soup (not condensed) for the Velveeta cheese, butter, flour, milk, and sour cream. The kids AND DH love it!

Cheeseburger soup

  • 1/2 lb. ground beef (I used 1 lb. because I didn't read the recipe that well before putting the beef in the pot)
  • 3/4 c. chopped onion
  • 3/4 c. shredded carrot
  • 3/4 c. diced celery
  • 1 tsp. dried basil
  • 4 Tbsp. butter, divided
  • 3 c. chicken broth
  • 4 c. diced peeled potatoes
  • 1/4 c. all purpose flour
  • 2 c. (8 oz.) shredded or finely cubed Velveeta cheese
  • 1 1/2 c. milk
  • 3/4 tsp. salt
  • 1/4 to 1/2 tsp pepper
  • 1/4 c. sour cream

In a 3 quart sauce pan, brown the beef; drain and set aside. In the same saucepan, saute the onion, carrots, celery, and basil in 1 Tbsp. butter until veggies are tender (I just browned them with the meat). Add the broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer until potatoes are tender.

Meanwhile, in a small skillet, metl remaining butter. Add flour; cook and stir for a minute until bubbly. Add about 2 c. liquid from the soup slowly and whisk until smooth. Add mixture to the soup and bring soup to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add the cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from heat and blend in sour cream.

Yield: 8 servings (about 2 1/4 quarts)

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