Thursday, January 2, 2014

Cheeseburger Soup

My friend, Kristal, raved about this cheeseburger soup recipe the other day. Since we're in the bitter cold winter season I figured I needed to give it a go. Here in the Midwest, life has been colder than necessary. I can handle snow, I'll even go so far to say I love snow, but when we have days and days in a row of below zero temps (that's below zero in Fahrenheit, people. Just for fun, if it's -2F that would be almost -19C).... let's be honest, Mother Nature, that's taking it a bit too far. This is the kind of weather that chills you to the bone and the only way to really thaw out or warm up is live in a Snuggie.

Needless to say, soup is excellent on a cold winter's day. A few weeks ago, my husband made an awesome Baked Potato soup and we ate it out of bread bowls. Talk about yum! I think I'll ask him to make it again and we'll do a post about it. Sometimes that man can really surprise me with his culinary skills.

This recipe for Cheeseburger Soup is great. It's hearty but yet light enough you don't feel like a cement statue after you've gobbled it down. Another great thing about soup is that you can add or take away any ingredients you want. Making adjustments is very easy and also suggested, make it to your family's likeness.

1 lbs ground beef, turkey or chicken
3/4 cup carrots, sliced
1/2 cup green onions, chopped
3/4 cup celery (we opted out)
6 small-medium unpeeled potatoes, diced
1 tsp basil
1 tsp parsley
5-6 cups chicken or vegetable broth
2 tbsp butter, melted
1/4 cup flour
8 oz shredded cheese (we used cheddar)
1 1/2 cup milk
Salt and pepper, to taste

1/4 cup green onions, chopped
Sour cream, optional

In a stockpot, add ground meat, onions and carrots. Cook together until veggies are tender. Stir in basil and parsley. Add potatoes and broth, bring to a boil and then simmer until potatoes are tender. Mix the melted butter and flour in a separate bowl. It's a goopy glob but don't panic. Add this glob to the soup and stir well until soup begins to thicken. It doesn't thicken too much. If you are looking for a thick soup, reduce the broth from 5-6 cups down to 3 cups. After the flour has been stirred in, add cheese, milk and salt and pepper. If you haven't already, reduce heat to low so the milk doesn't curdle. Allow the cheese to melt and it's ready!

Serve with a dollop of sour cream, sprinkle with green onions and add slice of french bread.

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