Cheeseburger Soup

I know it's not exactly soup season right now, but every now & then there is a rainy day, & if it's not hot enough to grill outside, you might as well enjoy a burger inspired soup instead, right?  I absolutely loved this recipe!  It is so unique to me.  It has all the regular soup components but adds ground beef & cheese, making it really amazing!  It's oh so creamy & I love the kick from the pepper jack cheese.
 

Cheeseburger Soup

Recipe altered from Feels Like Home by: Amber (Dessert Now, Dinner Later!)

• 1 lb (85/15) ground beef
• 3 Tbsp butter
• 1/2 red onion, chopped
• 4 small carrots, peeled & diced
• 3 ribs celery, diced
• 1 tsp dried basil
• 1 tsp dried parsley flakes
• 3/4 tsp kosher salt
• 1/2 tsp pepper
• 1/4 cup all-purpose flour
• 3 cups beef broth (or left over Au Jus)
• 1 1/2 cups milk
• 4 medium red potatoes, small diced (I like to leave the skin on, but if you prefer to peel them, that is fine.)
• 8 oz pepper jack cheese, shredded
• 1/4 cup sour cream

1. In a large pot, brown beef; drain & set aside.
2. In the same saucepan, melt 3 Tbsp of butter & saute onion, carrots, celery, basil, parsley, salt & pepper.  Cook about 7-10 minutes or until vegetables are tender.
3. Add flour to soak up the butter & form a roux with the vegetables.
4. Add broth, milk, potatoes & browned beef; bring to a boil.  Reduce heat, cover & simmer for 10-12 minutes or until potatoes are tender.  It will thicken up as it simmers.
5. Remove soup from heat & add cheese & sour cream.  Stir until everything is melted & blended well.  Serve hot.

*Serves 8.

I know it's not exactly soup season right now, but every now & then there is a rainy day, & if it's not hot enough to grill outside, you might as well enjoy a burger inspired soup instead, right?  I absolutely loved this recipe!  It is so unique to me.  It has all the regular soup components but adds ground beef & cheese, making it really amazing!  It's oh so creamy & I love the kick from the pepper jack cheese.
 

Cheeseburger Soup

Recipe altered from Feels Like Home by: Amber (Dessert Now, Dinner Later!)

• 1 lb (85/15) ground beef
• 3 Tbsp butter
• 1/2 red onion, chopped
• 4 small carrots, peeled & diced
• 3 ribs celery, diced
• 1 tsp dried basil
• 1 tsp dried parsley flakes
• 3/4 tsp kosher salt
• 1/2 tsp pepper
• 1/4 cup all-purpose flour
• 3 cups beef broth (or left over Au Jus)
• 1 1/2 cups milk
• 4 medium red potatoes, small diced (I like to leave the skin on, but if you prefer to peel them, that is fine.)
• 8 oz pepper jack cheese, shredded
• 1/4 cup sour cream

1. In a large pot, brown beef; drain & set aside.
2. In the same saucepan, melt 3 Tbsp of butter & saute onion, carrots, celery, basil, parsley, salt & pepper.  Cook about 7-10 minutes or until vegetables are tender.
3. Add flour to soak up the butter & form a roux with the vegetables.
4. Add broth, milk, potatoes & browned beef; bring to a boil.  Reduce heat, cover & simmer for 10-12 minutes or until potatoes are tender.  It will thicken up as it simmers.
5. Remove soup from heat & add cheese & sour cream.  Stir until everything is melted & blended well.  Serve hot.

*Serves 8.