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This past Saturday, we hung out with our friends. Once a month, we get together and eat spend the day enjoying each others’ company. It’s always a long, laughter-filled day of eating.
This month, my friend Linda (who, as you may have noticed, gives me most of my best recipes), made Cheeseburger Soup. I was expecting the soup to be a ketchup and mustard laden dish with pickles. It was not at all pleasing in my brain. Nonetheless, I was hungry, and I asked if I could try some.
Oh my. It was amazing.
The soup turned out more like a spicy potato soup than a cheeseburger soup. It’s so very good.
Even Grace liked it. She ate my entire first bowl. I had two little bites. It is filling, though, and that one bowl was enough for her. I was able to enjoy my second bowl in relative peace.
I can also report that this soup reheats nicely as I ate the leftovers on Monday night.
- ½ pound ground beef
- ¾ cup chopped onion
- ¾ cup shredded carrots
- ¾ cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 tablespoons butter, divided
- 3 cups chicken broth
- 4 cups diced peeled potatoes (1-3/4 pounds)
- ¼ cup all-purpose flour
- 12 ounces pepper jack Velveeta
- 1-1/2 cups milk
- ¾ teaspoon salt
- ¼ to ½ teaspoon pepper
- ¼ cup sour cream
- In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.
- Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Linda served her soup with a fresh bread. The bread was splendid dipped into the soup.
Photo courtesy of Taste of Home
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