Last night I shared the Creamy Tomato Florentine Soup I made over the weekend. Well I also made Cheeseburger Soup for the first time. While the family all agreed that the Tomato Florentine Soup was great, my boys and the Hubs loved the Cheeseburger Soup. I'm sure it has nothing to do with all the cheese and hamburger versus tomatoes, spinach and cream. No, huh uh.
Both of the soups made big hearty pots. Both would be delicious served to a big hungry crowd. It took me probably an hour (or less) to make both pots of soup from scratch. Plus, I made the croutons and brownies during that time as well. My point being, while both soups look like a lot of ingredients, they both could not be easier!
I have no idea why I plated it up and stage it on a LOVE towel. I should have put it on a big 'ole football towel!
I realize this is a little blurry, but these are the vegies as they sauted. In the words of my youngest son, who came in to check on me periodically, "Mom, what do carrots have to do with cheeseburgers anyway? I think you could have left those out!" This recipe, I followed exactly like it said to do.....And you KNOW I never do that! So yes, there are carrots in my Cheeseburger Soup!
Although the recipe did say to peel and cube potatoes, I opted to just use frozen hash browns in the cube size. They seemed to work just fine too.
CHEESEBURGER SOUP1 pound ground beef, cooked and drained
1/2 cup chopped onion
3/4 cup shredded carrots (or in the words of Luke, "WHY?")
3/4 cup diced celery (Luke did not see that go in)
1 Tsp. dried basil
3 TBS. chopped parsley
4 TBS. butter, divided
4 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour ( I use Wondra)
2 cups Velveeta, cubed
1 1/2 cups milk
1 Tsp. salt
1 Tsp. pepper
1/4 cup sour cream
In large pot add 1 TBS butter. Add onion, celery, carrots, parsley, and basil. Saute till tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat. Cover and simmer for 10 minutes or until the potatoes are cooked and tender. (Hint: I left my bag of hash-brown cubes in the fridge (vs. the freezer) the night and day before so they would not be frozen and not take so long to cook).
In small skillet melt remaining butter and add the flour. Cook and stir for 3 minutes or so until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat. Stir in the cheese, milk, salt, pepper and sour cream. Cook and stir until the cheese melts. Let heat thoroughly. I served this with homemade croutons and shredded cheese.
The boys gave this soup a perfect score.
The recipe said the soup can be frozen. I had to laugh at that. We don't freeze many leftovers at our house. There are always (grown) children here to cart any (rare!!) leftovers away. If all the boys are home, there is no such thing as leftovers!
Which has always made this mama's heart very happy!
And just in case you missed the homemade croutons on yesterday's soup, here they are again. Since it was Cheeseburger Soup, I felt it only fitting that we should use a bun for the croutons. I had stale hot dog buns and chopped them up. I put them in a baking pan, added pats of butter and put them in a 350 degree oven to cook.
Buttered croutons. You could add garlic and/or onion salt to them before they cooked too.
I don't know about where you live, but here in usually mild-in-the-winter-Oklahoma, they are saying we are in for a big bad week of cold weather. I assure you that both of the soup recipes will be pulled back out. They are quick and easy and make enough for a family. OR they would be SOUPER at a SUPER Bowl party! Enjoy.