Similar to sweater weather but for your appetite, soup season!
It’s Monday, October 26th and here in central Kansas we had our first light snow. Perfect weather for me to share this soup recipe that I made for dinner last night. Cheeseburger soup, yum! It’s simple to make and I like that the vegetables are sautéed in butter.
As a kid I actually grabbed the butter tub off the table and started eating fists full, I’m not that kid anymore but my sisters like to remind me of it. Anymore I try and eat heart healthy low sodium with no added sugar but I am American and most of our processed foods don’t fall into that category.
I do still like rich delicious foods like this soup. Enjoy it with some toasted bread, not exactly light on calories or carbs you might as well indulge. Heck this would be amazing with some homemade soup bowls! I’ve made them from a recipe off Pinterest *pictured below* and they turned out great. I’ve linked it here!
Between full time work work, part time photography and 3 busy girls I haven’t posted a recipe in some time but this one is a must save in your recipe book.
I tried to argue that fact that it might even be better than chicken noodle but my husband shot that one down real quick.
Enjoy!
Lets get on with it…
Cheeseburger Soup
Equipment
- whisk
- Spoon
- ladle
- stock pot
- 1/4 cup
- 1 Cup
- small sauce pan
Ingredients
- 2 lbs Groun Beef I mixed 1lb lean and 1lb not so lean
- 3/4 cup chopped onion
- 3/4 cup diced carrots
- 3/4 cup diced celery
- 1 tsp. dried basil
- 1 tsp. dried parsley flakes
- 4 tbsp butter divided
- 3-4 cups chicken broth
- 4 cups peeled and diced potatoes
- 1/4 cup all purpose flour
- 2 cups shredded cheddar
- 1 1/2 cups milk
- 3/4 tsp salt
- 1/4 tsp pepper
- 1/4 cup sour cream
Instructions
- Brown the hamburger in your stock pot, drain and set it aside in a seperate bowl.
- In the same stock pot add 1T. of butter, carrots, celery, onions, parsley and basil on med. heat. Saute until tender 5-7 minutes.
- Add the broth, potatoes and beef, bring to a boil. Reduce heat and cover for 10-12 min. until potatotes are tender.
- In a small skillet add the rest of your butter 3T. add 1/4 cup of flower and cook until bubbly. Add to soup and bring to boil, cook and stir for 2 minutes until it's disolved and soup is thickened. Reduce heat to low.
- Stir in cheese, milk, salt and pepper. Stir together until cheese melts. *This is where it gets good.* Remove from heat and stir in sour cream. YUM!
Notes
- Brown your hamburger–while it’s cooking cut up your vegetables (minus the potatoes). After it’s brown drain it and set aside in a bowl. Get your Tbsp. of butter and add to your stock pot with the veggies you just cut up.
- While that’s cooking for 5-7 min. cut up your potatoes.
- Check to see if your vegetables are tender and if they are add in your chicken broth, potatoes and beef. Bring to a boil then reduce heat to simmer until potatoes are tender, 10minutes or so.
- Get your small skillet and add the 3T. butter to it with the 1/4 cup of flour. Cook until bubbly, add to soup. Cook and stir for 2 min. Reduce heat to simmer.
- Stir in the cheese, milk, salt and pepper until the cheese is melted. Remove from heat and blend in the sour cream. A bit repetitive from the above directions but I thought I’d share with you how it can all be condensed into a smooth, quick process.
- Enjoy!!
For dessert we had Kloie’s apple crisp, find it here. She’s an awesome little baker!
Our kitchen has been destroyed for the last couple… months? I’m not even sure when we started our kitchen project but what turned into a “tear down the wall and redo the flooring” easily became a tear out the subfloor and replace floor joists. Yikes! I’m excited to get new counters and fix out backsplash! I’ll share it all with you here when it’s finished, if ever. KIDDING. We’re a busy family and I’m lucky enough to get to work on it with my husband when we have time. I’m a project kind of girl.
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