Cheeseburger Soup


  This soup is absolutely delicious.  It has my green-eyed Irish guy’s seal of approval.  He calls it potato soup on steroids. What’s not to like in it though?  It’s packed with ground beef, potatoes and cheese.  There’s a wonderful white sauce that thickens it to this creamy, dreamy, thick and cheesy consistency.  It’s what the doctor ordered for a cool night’s dinner.

Speaking of cool nights, our weather forecast calls for a low temp of 32 on Saturday night. There’s even a frost advisory. Wow!  I’m not sure I’m quite ready for that yet.  Oh well, if you can’t beat ’em, join ’em.  It’s perfect baking weather.  I’m sure my kitchen will be the warm spot in the house.  It’s also perfect snuggling weather so grab your honey, cuddle and cook something up together.      Cheeseburger Soup

1 lb. ground beef (I wouldn’t use less than an 80/20 blend or ground chuck)

3/4 cup chopped onion

1/2 tsp. minced garlic

3/4 cup shredded carrot

3/4 cup diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

4 Tbs. unsalted butter, divided

32 oz. chicken broth

4 cups peeled and diced potatoes

1/4 cup all-purpose flour

1 1/2 cups milk

pinch of nutmeg

3 cups shredded cheddar cheese

1 1/2 tsp. salt, divided

1 1/2  tsp. pepper, divided

1/4 cup sour cream

In a large Dutch oven, brown the ground beef.  Drain, remove to a bowl and set aside.  In the same Dutch oven, melt 1 Tbs. butter on medium heat.  Add the onion, celery,and carrots.  Saute for 3-5 minutes.  Add the garlic, basil and parsley.  Cook and stir another minute or 2.  Add the broth and the potatoes to the pan.  Bring to a boil, reduce heat and cover.  Simmer for 12-15 minutes or until potatoes are tender.  Turn the heat down to low.  In a small sauce pan melt the remaining 3 Tbs. butter on medium heat and then add the flour.  Cook and whisk this for 3-5 minutes.  Add the milk, 1/2 tsp. salt, 1/2 tsp. pepper and pinch of nutmeg and whisk until smooth.  Continue whisking 3-5 minutes more until mixture thickens.  Add this white sauce and the reserved beef to the Dutch oven and turn the heat up to medium high.  Bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Stir in the cheese, remaining salt and pepper.  Cook and stir until cheese has melted.  Remove from heat and stir in the sour cream.  Taste and adjust salt and pepper if necessary.  Garnish with a little shredded cheese.  Enjoy!

Wishing you love, laughter and cake,



About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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