Thursday, October 20, 2016

{soups-salads-and-salad-dressings} Winning Recipe Cheeseburger Soup


Another TOH Cooking School recipe.

Cheeseburger Soup

A local restaurant serves a similar soup but wouldn't share its recipe with me. So I developed my own, modifying a recipe for potato soup. I was really pleased at the way this all-American soup turned out. —Joanie Shawhan, Madison, Wisconsin

TOTAL TIME: Prep: 45 minutes.

Cook: 10 minutes.


·                                 1/2 pound 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

·                                 1-3/4 pounds (about 4 cups) cubed peeled potatoes

·                                 3 cups chicken broth

·                                 1/4 cup all-purpose flour

·                                 1 package (16 ounces) Velveeta process cheese, cubed (Guy recommends shredding a block of mild cheddar cheese.  He NEVER uses pre-shredded cheese)

·                                 1-1/2 cups milk

·                                 3/4 teaspoon salt

·                                 1/4 to 1/2 teaspoon pepper

·                                 1/4 cup sour cream


·                                 1. 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. Sauté onion, carrots, celery, basil and parsley until tender, about 10 minutes. Add potatoes, beef and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.

·                                 2. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add to soup; bring to a boil. Cook and stir 2 minutes. Reduce heat to low. Stir in cheese, milk, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream. Yield: 8 servings (2-1/4 quarts).

Nutritional Facts: 1 cup: 450 calories, 27g fat (15g saturated fat), 100mg cholesterol, 1421mg sodium, 33g carbohydrate (8g sugars, 3g fiber), 19g protein.



As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress. 




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