There’s a restaurant in the area that serves cheeseburger soup that sounds delicious, but they won’t share the recipe with me. I adapted an existing potato soup recipe to create my own. The finished dish was to my great satisfaction.
It has enough flavor to stand on its own as an appetizer or small plate at formal dinners or casual barbecues. served cold the next day with crackers after being chilled in the fridge overnight. This soup, whatever you choose to serve it, is sure to be a hit with your loved ones. While I do think this recipe makes for a tasty and healthy supper on its own, I like to add some extra protein by grilling up some hamburgers to go along with it.
Ingredients
Carrots, shredded, about a third of a cup
1 peppercorn 1/4 to 1/2 cup whole milk
Two-thirds of a stick of butter
Sour cream, about a quarter cup
Salinity, 3/4 teaspoon
Velveeta cheese, shredded, 2–4 cups
Three cups of chicken stock
Typical Flour, One-Fourth Cup
One and a Half and a Quarter Pounds (about 4 cups) Cut up potatoes that have been peeled into cubes
Celery, chopped, 3/4 cup
About a third of a cup of chopped onion
12 pound of beef ground
1/2 fresh basil leaf 1 tsp dried basil
Flakes of dried parsley, one teaspoon
Instructions:
If you want your beef to be completely done in 6-8 minutes, cook it in a pot over medium heat. The water should be drained and stored aside. One tablespoon of butter should be melted in the same saucepan over medium heat.
Cook for another 10 minutes, or until the onion, carrots, celery, basil, and parsley are soft. Mix the ground pork, potatoes, and stock in a large pot and bring to a boil. Cook for 12 minutes.
Melt the remaining butter in a skillet. Keep stirring for three to five minutes, or until the flour begins to bubble. Get it boiling, then add it to the soup.
Stirring occasionally, simmer for 2 minutes. Bring the heat down to a minimum. Until the cheese has melted, keep cooking and whisking in the milk, salt, and pepper. Put the sour cream in the skillet once you’ve removed it from the heat.
Ingredients
- Carrots, shredded, about a third of a cup
- 1 peppercorn 1/4 to 1/2 cup whole milk
- Two-thirds of a stick of butter
- Sour cream, about a quarter cup
- Salinity, 3/4 teaspoon
- Velveeta cheese, shredded, 2–4 cups
- Three cups of chicken stock
- Typical Flour, One-Fourth Cup
- One and a Half and a Quarter Pounds (about 4 cups) Cut up potatoes that have been peeled into cubes
- Celery, chopped, 3/4 cup
- About a third of a cup of chopped onion
- 12 pound of beef ground
- 1/2 fresh basil leaf 1 tsp dried basil
- Flakes of dried parsley, one teaspoon
Instructions
If you want your beef to be completely done in 6-8 minutes, cook it in a pot over medium heat. The water should be drained and stored aside. One tablespoon of butter should be melted in the same saucepan over medium heat.
Cook for another 10 minutes, or until the onion, carrots, celery, basil, and parsley are soft. Mix the ground pork, potatoes, and stock in a large pot and bring to a boil. Cook for 12 minutes.
Melt the remaining butter in a skillet. Keep stirring for three to five minutes, or until the flour begins to bubble. Get it boiling, then add it to the soup.
Stirring occasionally, simmer for 2 minutes. Bring the heat down to a minimum. Until the cheese has melted, keep cooking and whisking in the milk, salt, and pepper. Put the sour cream in the skillet once you've removed it from the heat.