Cheeseburger Soup!

Name: Cheeseburger Soup!
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 1 quart, 6-8 serving(s)
Ingredients: 1 lb ground beef, extra lean; 2 -3 teaspoons olive oil; 1 large yellow onion, chopped; 1 cup diced celery; 1/2 cup diced red sweet bell pepper; 1/2 cup carrot, julienned; 3 medium yellow potatoes or 3 medium red potatoes, peeled, cubed, about 3 to 4 cups; 1 teaspoon dried parsley flakes; 1/2 teaspoon dried herb seasoning mix, blend or 1/2 teaspoon dried leaf basil; 1 quart chicken broth; 4 tablespoons butter; 1/3 cup flour; 2 cups half-and-half or 2 cups milk; 8 ounces sharp cheddar cheese, shredded or 8 ounces sharp cheddar cheese, cut in cubes; salt and pepper, to taste

Submitted by AshleyP

"Ok, I just knew I had to save this here for future use!It sounds AMAZING!"

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photo by Jacqueline in KY

Ready In:: 1hr
Ingredients:: 15
Yields:: 1 quart
Serves:: 6-8

ingredients

1 lb ground beef, extra lean
2 -3 teaspoons olive oil
1 large yellow onion, chopped
1 cup diced celery
¹⁄₂ cup diced red sweet bell pepper
¹⁄₂ cup carrot, julienned
3 medium yellow potatoes or 3 medium red potatoes, peeled, cubed, about 3 to 4 cups
1 teaspoon dried parsley flakes
¹⁄₂ teaspoon dried herb seasoning mix, blend or 1/2 teaspoon dried leaf basil
1 quart chicken broth
4 tablespoons butter
¹⁄₃ cup flour
2 cups half-and-half or 2 cups milk
8 ounces sharp cheddar cheese, shredded or 8 ounces sharp cheddar cheese, cut in cubes
salt and pepper, to taste

directions

Brown ground beef, onion, and celery in a large saucepan or stockpot; add a little olive oil if necessary. Add the diced red bell pepper and cook for 1 minute longer. Add the chicken broth, carrots, potatoes, parsley, and basil or herb seasoning blend. Bring to a boil. Reduce heat to low; cover and simmer for 30 minutes, or until vegetables are tender.
In a saucepan, melt butter over medium low heat; stir in flour until smooth, about 30 seconds. Slowly stir in the half-and-half or milk. Stir in cheese. Continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the milk mixture into the soup mixture until well blended. Taste and add salt and pepper as needed. Heat thoroughly. Serve with biscuits or crusty rolls. Serves 6 to 8.

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Reviews

I fixed this soup for My Three Chef's Fall 2013 and I enjoyed it. I did change the chicken broth to beef broth because I just couldn't grasp using chicken broth with beef. The reason I gave it 4 stars is I would fix it again but would add some more spices, it was rather bland.

Jacqueline in KY

RECIPE SUBMITTED BY

AshleyP

hamilton, 83

<p><br /><br />I live in a small town in texas.Not much to do here, So I have found a hobby in cooking.Which I love.I want to go to culinary school in Dallas.</p>

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