Friday, February 21, 2014

Cheeseburger Soup

The weather is still quite frigid up in the North. If you are experiencing the same kind of Winter I am, you should cook up a batch of this warm and comforting Cheeseburger soup. Many thanks to The Country Cook for this recipe.

-I always use this beef bouillon paste made by Superior Touch whenever a recipe calls for bouillon cubes. It has a great flavor and dissolves easily in soups and gravy.
-I used red onion to use up what I had on hand.
-I omitted the bacon on top only because I forgot. Oops!

Cheeseburger Soup
Makes 8 servings

  • 2 cups potatoes, peeled and cubed
  • 2 carrots, peeled and grated
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 1 1/2 cups water
  • 1 tablespoon beef bouillon granules (about 4 cubes)
  • 1/2 teaspoon salt
  • 1 pound ground beef, browned and drained
  • 2 1/2 cups milk, divided
  • 3 tablespoons all-purpose flour
  • 8 oz. Velveeta, cubed
  • Optional: 1/4 to 1 tsp. cayenne pepper
  • Garnish: 1/2 lb. bacon, crisply cooked and crumbled
  1. Brown and crumble ground beef. Drain excess grease and set aside.
  2. Combine first 8 ingredients in a large saucepan; bring to a boil over medium-high heat.
  3. Reduce heat and simmer until potatoes are tender. Stir in beef and 2 cups of milk.
  4. In a small bowl, whisk together flour and remaining 1/2 cup milk until smooth. Gradually whisk into soup. Bring to a boil; cook 2 minutes or until thick and bubbly, stirring constantly (so mixture does not burn). reduce heat; add cheese and stir until completely melted. Add cayenne pepper (if using). Garnish with bacon.
 Sharing this recipe at the following fun link parties. Recipe from The Country Cook.

You may also like the following recipes:

Apple Cider French Onion Soup

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