One more soup to help you warm up during the chilly days leading up to spring… This is a delicious variation on your classic potato soup. It actually smells like a cheeseburger while you’re cooking it! My Aunt Cindy shared this tasty soup with us years ago, and we’ve been making it ever since.
Here’s what you’ll need:
It starts out like many good soups… with mirepoix (onions, carrots, and celery). Shred the carrots if you choose, but slices will work as well.
Saute that mirepoix with the spices in some butter. Or, be like me and forget the carrots and spices for a little while!
This potato’s name has been changed to protect its identity…
Sorry. I couldn’t resist including a picture of the potato that was mooning me!
Add the broth, potatoes, and the beef (that you browned and drained beforehand). Bring it to a boil, then turn it down and let it simmer.
While that’s working, make the roux. Melt some more butter and stir in some flour.
You have to cook it awhile until it gets bubbly. Then, cook it even longer to cook the “raw flour” taste out of it. This roux will thicken the soup while keeping it smooth.
After the roux has bubbled for a few minutes, add it to the soup. Bringing the soup to a boil again will allow the roux to do its job to the fullest.
Turn the heat back down and add the milk and cheese, along with the salt and pepper. After the cheese has all melted, stir in the sour cream. Serve it piping hot!
Aunt Cindy’s Cheeseburger Soup
A recipe shared by my Aunt Cindy
1/2 pound ground hamburger
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup shredded carrot
1 teaspoon dried basil
1 teaspoon dried parsley
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
4 tablespoons butter, divided
1 1/2 cups milk
8 oz. Velveeta cheese, cubed
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream
Brown ground beef, drain, and set aside. In a stockpot, melt 1 tablespoon of butter. Add onion, celery, carrot, and spices. Saute until tender. Add broth, potatoes, and beef. Bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, about 10 minutes. Meanwhile, melt remaining 3 tablespoons of butter in a saucepan. Add flour and cook until bubbly. Cook and stir for 2-3 minutes. Add to soup and mix well. Bring to a boil. Cook and stir 2 minutes. Reduce heat; add milk, cheese, salt, and pepper. Stir until cheese is melted. Blend in sour cream.
Serves 6.
