Thursday, October 15, 2015

Cheeseburger Soup

I love lazy Sundays don't you?

Two Sundays ago it was cloudy and sort of rainy.  We got up and took advantage of a dry spell in between showers and went to Coffee and Cars (a local car gathering) and then on to a quick turn in the new Farmer's Market at The Village (a great market!) to grab some items for dinner.  When we got home it was still that!  The rest of the day was ours to do whatever.  Or nothing.

Since the weather finally decided (for 1 day) to turn rainy I had my appetite set on soup that night.  So while I was lazing around doing laundry and watching the Smithsonian channel I started digging through my mom's old recipes and came across this soup.  She called it Cheeseburger Soup and I instantly remembered her making this from time to time growing up.  

It's more of a potato soup with some beef, veggies, and cheese added and boy it is comforting.  We both loved the creamy flavor and would certainly call this comfort food.  This can be made in about 45 minutes so it's a fairly quick soup.  

Since this recipe if probably from the 60's it does have processed cheese as an ingredient.  If you want to substitute that, please do.  I'm sure you will gain great results with shredded cheddar but may need to cook a little longer in order for it to melt well.

All in all this is just what the doctor ordered for a lazy, rainy Sunday!


Cheeseburger Soup
serves 6 - 8

1/2 pound ground beef
1 small onion, chopped
3/4 c shredded carrots
2 stalks celery, diced
1 tsp dried basil
1 tsp dried parsley flakes
4 T butter, divided
3 1/2 c low sodium chicken broth
4 c diced peeled potatoes (about 3 medium)
1/4 c flour
8 oz, Velveeta, cubed
1 1/2 c milk
3/4 tsp salt
1/4 tsp pepper
1/4 c sour cream

In a medium saucepan brown the ground beef.  Drain and set aside. In the same saucepan, add 1 T butter.  Add the onion, carrots, celery, basil and parsley and saute until tender, about 8-10 minutes. Add the broth, potatoes and beef.  Bring to a boil then reduce the heat and simmer for 12 minutes until potatoes are tender.  

In a small pan over medium heat add remaining 3 T butter and allow to melt.  Add flour and stir for about 3 minutes or until cooked through.  Add the roux to the soup. Bring soup to a boil and stir for 2 minutes to thicken.  Reduce heat to low. Add the cheese, milk, salt and pepper.  Continue to cook until melted.  Remove from heat and stir in sour cream. Serve.

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