`Tis the Season for Soup - Cheeseburger Soup Recipe

This soup is hearty enough to be a meal and is always a hit with the kids!  Serve with rolls, biscuits or crackers and maybe a salad on the side.  It makes quite a bit and is great for reheating or lunches.  A nice warm soup is perfect for taking off the chill of these sub-freezing days we get `round these parts.

Cheeseburger Soup:



1/2-1 pound of ground beef (depending on how filling you want it to be!)
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
8 ounces mushrooms, cleaned and sliced (optional)
3-4 cups chicken or beef broth (or half and half)

2-3 potatoes, peeled and diced
1 tsp dried basil
1 tsp dried parsley
salt and pepper to taste

2 Tbs butter
1/4 cup flour
1 1/2 cups milk
8 ounces American cheese, cubed

1/4 cup sour cream (optional)


Brown the ground beef. Add the onion and cook until soft. Drain any fat off. Add the carrots, celery, mushrooms and garlic and cook about 5-10 minutes, then add the broth, potatoes, and seasonings. Bring to a simmer, cover, and cook 20 minutes or so. Timing's not essential as long as the vegetables are cooked!

Make a white sauce. Melt the butter, slowly add the flour, stirring constantly and cook 2 minutes over medium low heat. Slowly whisk in the milk, stirring constantly. Turn the heat up and simmer a few minutes until thick. Stir into the soup. Add the cheese and stir until melted. Just before serving, stir in the sour cream if using.

Note: If you're stuck on time or the white sauce makes you nervous, you can substitute a can of cream of mushroom soup.

Picture courtesy of Stirring The Pot.  Recipe courtesy of CheapCooking.com.