Monday, January 6, 2014

CHEESEBURGER SOUP (The Recipe Critic)


  • 1 lb ground beef
  • 1 lb bacon, cooked and crumbled (optional)
  • ¾c chopped onion
  • ¾c shredded carrots
  • ¾c diced celery
  • 2 tomatoes, diced (optional)
  • sliced mushrooms (optional)
  • peppers, diced (optional)
  • 1t dried basil
  • 1t dried parsley flakes
  • 4T butter, divided
  • 4c chicken broth
  • 4c peeled and diced potatoes
  • ¼c all purpose flour
  • 2c shredded cheddar cheese
  • 2c milk
  • ¾t salt
  • ½t pepper
  • ¼c sour cream
Instructions
  1. Brown the ground beef in 3quart saucepan. Drain and set aside.
  2. In the same saucepan add 1 T butter and add onion, carrots, celery, tomatoes, mushrooms, peppers, parsley, and basil. Saute until tender.
  3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
  4. In small skillet melt remaining butter (3T) and add the flour. Cook and stir until bubbly. Stir in milk and heat until thick. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
  5. Stir in the cheese, salt, and pepper. Cook and stir until cheese melts. Stir in the cooked and crumbled bacon. Remove from heat and stir in sour cream.

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