Warm up with this classical American favorite turned into a delicious a Cheeseburger Soup!
I was browsing Facebook last night before bed and it said that a school district an hour or so away from here was going to be delayed this morning, because it was going to be so cold. Brrr. I just turned the dogs out, and it is quite the cool morning. I felt bad for their little paws hitting the back patio, because I can only imagine how that felt! That delay reminded me of a couple of years ago here. It was terribly cold. (for Florida) We had ice, and the morning lows were in the teens for several days. Our kids still had to go to school on time. Zack, my husband who is from Indiana, found this ridiculous. He said he could recalled delayed starts all the time because the mornings were so cold. If they did delayed starts in Indiana for the cold temperatures, why on Earth would they not do them here, in the south, where our kids aren’t used to such weather!? Anyway.
So about this cold weather, and that delicious bowl of Cheeseburger Soup! This soup is insanely simple to make, and it surprisingly tastes like a cheeseburger, without the condiments. The family raved about this one! I sent left overs to my aunt and uncles house, who loved it. And when they went to visit my cousin, they made it for her family. It’s just one of those soups that you have to be prepared to share the recipe, because it’s that good!
- 1 pound ground beef
- 1/2 medium onion diced
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 4 tablespoons butter divided
- 3 cups chicken broth
- 4 cups peeled and diced potatoes
- 1/4 cup flour
- 2 cups shredded cheddar cheese plus extra for topping
- 1 1/2 cups milk
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup sour cream
In a large soup pot (whichever one you use soup for), cook your ground beef, drain the grease, and remove it from the pot, set aside.
In the same pot, add 1 tablespoon butter, onion, carrots, celery, and basil. Cook until tender.
Add the broth, potatoes, and cooked ground beef. Bring to a boil.
Reduce heat, cover, and simmer 12 to 14 minutes, or until the potatoes are fork tender.
In a small pot, add the remaining butter, and melt over medium heat. Once the butter has melted, add the flour, whisk and cook for 2 to 4 minutes, or until bubbly.
Add the roux (butter/flour mix) to the soup, and bring to a boil.
Cook and stir of a couple of minutes, reduce the heat to low.
Stir in cheese, milk, salt, and pepper. Stir until the cheese has melted.
Remove from the heat and stir in the sour cream, just before serving.
Top with additional shredded cheese.