Tag Archives: cheese

Cheeseburger Soup

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Wow!  I’m beginning to notice that I’m doing a lot of slow cooker recipes.  It must be that time of the year.  I promise that I’ll move away from doing only slow cooker recipes.  So, let’s make this one extra good!

I never had cheeseburger soup until last year.  I stumbled upon it in a local resturant that was serving it as their soup of the day.  Since I wasn’t in the mood for vegetable barley, I gave this one a try and boy am I happy I did.  This hearty soup hits the spot, keeps well and will be a hit for the whole family.  I changed the original recipe by adding chopped dill pickles which gives the soup and extra kick. Here’s what you’re going to need.

Ingredients:

  • 1/2 pound ground beef
  • 3/4 cup chopped onion
  • 3/4 cup shredded carrots
  • 3/4 cup diced celery
  • 1 teaspoon parsley flakes
  • 4 tablespoons butter, divided
  • 3 cups chicken broth
  • 4 cups peeled, diced potatoes
  • 1/4 cup flour
  • 2 cups cheddar cheese
  • 1-1/2 cups milk
  • salt & pepper
  • 1/4 cup sour cream
  • 1/4 cup diced pickles

 

Brown your ground beef and set aside using another dish.

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Chop your onion, carrots, parsley (if using fresh) and celery and dice your potatoes so they are fairly small.

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Place a tablespoon of butter in the same pan you used to brown your ground beef and sauté your onions, carrot, celery and parsley until they are tender.

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Once the veggies are tender remove and place in your slow cooker with the ground beef, diced potatoes and chicken stock.  Cover and simmer for 2-3 hours or until the potatoes are cooked.

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In a small skillet melt remaining butter.  Add the flour and cook for 3-5 minutes until bubbly.  Add to the soup and turn up the heat to a boil, stir for 2-3 minutes.  Stir in your cheese, milk, salt & pepper and pickles and cook until the cheese melts.

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Turn off the heat and remove from burner and stir in your sour cream.

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Serve with sliced bread.

Cheeseburger Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

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Ingredients:
* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup diced celery
* 1 teaspoon parsley flakes
* 4 tablespoons butter, divided
* 3 cups chicken broth
* 4 cups peeled, diced potatoes
* 1/4 cup flour
* 2 cups cheddar cheese
* 1-1/2 cups milk
* salt & pepper
* 1/4 cup sour cream
* 1/4 cup diced pickles

Brown your ground beef and set aside using another dish.
Chop your onion, carrots, parsley (if using fresh) and celery and dice your potatoes so they are fairly small.
Place a tablespoon of butter in the same pan you used to brown your ground beef and sauté your onions, carrot, celery and parsley until they are tender.
Once the veggies are tender remove and place in your slow cooker with the ground beef, diced potatoes and chicken stock.  Cover and simmer for 2-3 hours or until the potatoes are cooked.
In a small skillet melt remaining butter.  Add the flour and cook for 3-5 minutes until bubbly.  Add to the soup and turn up the heat to a boil, stir for 2-3 minutes.  Stir in your cheese, milk, salt & pepper and pickles and cook until the cheese melts.
Turn off the heat and remove from burner and stir in your sour cream.

Serve with sliced bread.

Enjoy!

 

Note:  The recipe was adapted from the Taste of Home October/November 1996 issue.  Taste of Home Cheeseburger Soup

 

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