Another cold day here in Cincinnati had me cooking Cheeseburger Soup. Hot soup on cold days is perfect. The kids and hubby are always happy to have soup for dinner. With all the craziness around here today (kids are home from school), I did not have time to make a slow cooker meal which I had planned. So, I made up this quick Cheeseburger Soup and some fresh salads for dinner. This recipe was a hit! All of the kiddos (except for one, ha ha) like ground beef and cheese. So, this soup is perfect. I like that I can usually sneak vegetables into soup and actually get the kids to eat them.
I have been catching quite a few ground beef sales lately (which is rare) so, this meal was perfect to use some! When making this soup I stress to use a sharp cheese (it will leave behind less grease than the cheddar that is normally used in soup).
1 lb Ground Beef
1 cup chopped Onion
1 cup sliced Carrots
3/4 cup diced Celery
4 cup Potatoes diced
1 tsp Basil
1 tsp Parsley Flakes
4 tbsp Butter
3 tsp Chicken Base or 3 cup Chicken Broth
1/4 cup Flour
8 oz shredded cheddar cheese
1 1/2 cup Milk
1 tsp Salt
1/2 tsp Black Pepper
Brown the ground beef and drain.
In a medium to large pan, melt one tablespoon butter saute onion, carrots, parsley flakes, basil and celery until onion is transparent.
Add the broth, potatoes and beef and bring to a boil.
Reduce heat, cover and simmer about 15 minutes or until potatoes are tender.
In another skillet melt remaining butter and add the flour. Cook and stir for 5 minutes or until roux is bubbling.
Add roux to soup and bring to a boil and stir for a couple of minutes.
Reduce heat to low and add cheese, milk, salt and pepper.
Cook and stir several minutes until cheese melts.
I had considered taking the night off from cooking and ordering in some pizza and I am so happy I didn’t. Everyone loved this soup and I enjoyed the fact that the hubby cleaned up the mess ha ha!