Cheeseburger Your Way Soup
Happy National Cheeseburger Day!
I saw a recipe for cheeseburger soup last week and decided to do a little tweaking. OK...a lot of tweaking. I have fresh basil and parsley, so saw no reason to use dried. I had leftover mashed potatoes I needed to use up, so I went with that instead of the diced. Overall, this is a quick soup to throw together, and it tastes wonderful. Another beautiful thing about it is you can have a variety of toppings available. People do like their cheeseburgers differently, of course. I really wish I had some green chiles defrosted, because I definitely would have added those in. But is is great the way it is :)
Instructions:
1. Brown the ground beef in 3 quart saucepan. Remove and set aside. If using lean beef, you don’t need to drain pan. If your beef was not lean, remove all but ~ 1 tablespoon grease.
2. In the same saucepan and add onion and shredded carrots. Saute until tender.
3. Add the broth, parsley, basil, salt, pepper, and beef and bring to a boil. Add mashed potatoes, stirring to break them up. (If using real potatoes, add them now, bring back to a boil, cover reduce heat and simmer 10-12 minutes or until potatoes are tender…OR pre-cook them to al dente state.)
4. In medium saucepan, melt butter and whisk in the flour. Cook and stir for 3-5 minutes or until bubbly. Slowly whisk in milk, making sure not to let lumps forms. Stir in the cheese, continuing to whisk until the cheese is melted.
I saw a recipe for cheeseburger soup last week and decided to do a little tweaking. OK...a lot of tweaking. I have fresh basil and parsley, so saw no reason to use dried. I had leftover mashed potatoes I needed to use up, so I went with that instead of the diced. Overall, this is a quick soup to throw together, and it tastes wonderful. Another beautiful thing about it is you can have a variety of toppings available. People do like their cheeseburgers differently, of course. I really wish I had some green chiles defrosted, because I definitely would have added those in. But is is great the way it is :)
Cheeseburger Your Way
Soup
Ingredients:
1 pound ground beef (preferably grass fed)
1 cup chopped onion
1 cup shredded carrots
1 tablespoon fresh chopped basil (sub 1 tsp dried basil)
1 tablespoon fresh chopped parsley (sub 1 tsp dried parsley flakes)
4 tablespoons butter
4 cups chicken broth (or 4 cups hot water and 4 tsp chicken Better Than Bouillon)
1 ½ cups mashed potatoes (sub diced potatoes)
1/4 cup plus 1 tablespoon gluten-free flour (sub ¼ cup all purpose flour)
2 cups shredded cheddar cheese
1½ cups milk
Ingredients:
1 pound ground beef (preferably grass fed)
1 cup chopped onion
1 cup shredded carrots
1 tablespoon fresh chopped basil (sub 1 tsp dried basil)
1 tablespoon fresh chopped parsley (sub 1 tsp dried parsley flakes)
4 tablespoons butter
4 cups chicken broth (or 4 cups hot water and 4 tsp chicken Better Than Bouillon)
1 ½ cups mashed potatoes (sub diced potatoes)
1/4 cup plus 1 tablespoon gluten-free flour (sub ¼ cup all purpose flour)
2 cups shredded cheddar cheese
1½ cups milk
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon pepper
Toppings:
Shredded cheese of your choice
Diced green chiles (green chile
cheeseburgers!)
Cooked, crumbled bacon
Diced onion
Whatever else you would put on your
burger! (But I do recommend avoiding adding condiments.)
Instructions:
1. Brown the ground beef in 3 quart saucepan. Remove and set aside. If using lean beef, you don’t need to drain pan. If your beef was not lean, remove all but ~ 1 tablespoon grease.
2. In the same saucepan and add onion and shredded carrots. Saute until tender.
3. Add the broth, parsley, basil, salt, pepper, and beef and bring to a boil. Add mashed potatoes, stirring to break them up. (If using real potatoes, add them now, bring back to a boil, cover reduce heat and simmer 10-12 minutes or until potatoes are tender…OR pre-cook them to al dente state.)
4. In medium saucepan, melt butter and whisk in the flour. Cook and stir for 3-5 minutes or until bubbly. Slowly whisk in milk, making sure not to let lumps forms. Stir in the cheese, continuing to whisk until the cheese is melted.
5. Add to the soup
and bring to a boil. Ladle into bowls and top with any cheeseburger toppings that catch your fancy.
(Adapted from http://therecipecritic.com/2012/12/cheeseburger-soup/)
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I would love to hear feedback or about any adaptations you have made to any recipes.