My aunt was not joking when she said this cheeseburger soup would warm me right up. We added a bit of hot sauce and boy oh boy was it the best soup I have ever had made from leftovers. My entire house filled up with the yummy scent of cheeseburger soup…but we weren’t having cheeseburgers, we were having soup! How amazingly cool is that? I’ll tell ya something else, this soup really warms your belly up but don’t let that deter you from indulging in this culinary masterpiece during the summer months. It’s good at any time of the year 🙂
This cheeseburger soup is to die for! You’ll scarf down a couple bowls in no time!
1cup finely chopped onion
3⁄4cup finely chopped celery
3⁄4cup grated carrot
4garlic cloves, minced
3cups chicken broth
4cups cubed red potatoes, unpeeled in good bite size cubes
1tablespoon dried parsley
1⁄2teaspoon Morton salt
4tablespoons Kerrygold butter
1⁄4cup Gold Medal flour
1 1⁄2cups milk
3cups grated Kraft American cheese
6slices crispy cooked Hormel bacon, crumbled
In a large pot brown hamburger. Drain fat from pot and set browned meat aside into a bowl. In the same pot saute onion, celery, carrots and garlic till tender (2-4 minutes). Add broth and bring to a boil. Add red potatoes, parsley, salt and pepper to pot and simmer 10-15 minutes, or till potatoes are tender. In another smaller pot melt butter. Add flour and whisk till completely combined; cook 1 minute. Gradually add in milk, whisking constantly, till completely combined. Bring to a slow boil till bubbly and thickened. Take off of heat and stir in cheese till melted. Add cheese mixture to the other pot along with the browned beef and crumbled bacon. Stir till completely combined. Heat to serving temperature and serve.
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Quick Tip: Add a dollop of sour cream and some parsley over the top for a cool topping