Soup is on and I’m so excited and I just can’t hide it – sorry you’ll be humming that for the rest of the day…hehehe
Earlier this month we were invited to a soup party. This is our second time attending; last year I brought lobster bisque; only because my husband was bragging about it to the host. Unfortunately I am sworn to secrecy with the bisque recipe. I received it from an ex-employee from a now closed restaurant that we used to frequent.
This year I decided to bring my gnocchi soup; which is delicious and always a hit; I shared the recipe for that soup last year gnocchi soup July 2015. There was one soup at the party that is made and brought every year because of how popular it is. It is a cheeseburger soup. This is the only place I have seen and tasted this soup. It is delicious and I should have asked for the recipe but I didn’t. I decided to try making it from recipes I saw online. This one might not be exactly like the one from the party but I still like it and wanted to share it with you here.
I just finished making my second cheeseburger soup in the last 3 weeks. I think I like this one a little better than my last. It asked for cubed potatoes and I think I made the cubes too large last time, so I made them super small this time. I even contemplated shredding them but couldn’t bring myself to do it.
1 lb ground beef
1 onion diced
¾ cup shredded carrot
¾ chopped celery
1 tsp dried parsley
3 cups chicken broth
4 cups potatoes, cubed
¼ cup all-purpose flour
2 cups cheddar cheese, shredded
4 TBS butter
salt and pepper to taste
In a large pot, brown the ground beef and onions
Add broth, celery, carrots, parsley and potatoes and simmer until the potatoes are tender, about 15 minutes
Making the roux
In a small saucepan melt the butter and flour, boil for a minute or so. Add the milk stirring until smooth, simmer for 2-3 minutes until it thickens.
Gradually add the roux to the soup stirring constantly,
Bring to a boil and then reduce the heat to a simmer.
Stir in the cheese until melted and then serve. Make sure that you don’t boil the soup once the cheese is added.