Sometimes recipes come along that are just so obvious. Let’s take all the delicious flavors of an amazing cheeseburger and break it down into a soup. Yes, PLEASE!
The original recipe was a tad, um, gaudy. (An entire block of Velveeta will do that). I could not (COULD NOT) bring myself to purchase the block of processed cheese in a box from the grocery store so I went with freshly grated white cheddar. Not exactly lighter by any means, but, at least we were free of God knows what chemicals.
The rest of the flavors are pretty obvious. You’ve got your ground beef (I went with lean organic) and shredded carrots, onion, stock and a variety of spices. When it’s done it literally does taste exactly like a cheeseburger but in a cozy bowl format. Don’t forget the lettuce and tomato, for topping. (Because that makes it healthier). Crispy bacon would be killer too.
Perfect for a dreary winter night in, which we seem to be having a lot of lately.
- 1 lbs ground beef
- 4 tablespoons butter, divided
- 3/4 cup chopped onion
- 3/4 cup shredded carrots
- 3/4 cup diced celery
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- 4 cups cubed peeled potatoes
- 3 cups chicken stocks (I ended up using more)
- 1/4 cup all-purpose flour
- 1 package (16 ounces) Velveeta process cheese, cubed (no juding but hey - grating white cheddar is a good options as well)
- 1-1/2 cups whole milk (I used 2%)
- 3/4 teaspoon salt
- 1/4 to 1/2 teaspoon pepper
- 1/4 cup sour cream (I did not end up using)
- lettuce and tomato for topping, optional
- In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside.
- In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until tender, about 10 minutes or so. Add potatoes, beef and broth; bring to a boil. Reduce heat to a simmer, cover, and cook until potatoes are tender, 10-12 minutes.
- Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup and bring to a boil. Cook and stir 2 minutes to thicken. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream if using. Top with lettuce and tomato.