“Since hunger is the most primitive and permanent of human wants, men always want to eat, but since their wish not to be a mere animal is also profound, they have always attended with special care to the manners which conceal the fact that at the table we are animals feeding.” - John Erskine

04 March 2012

cheeseburger soup

Found this on Pinterest and just couldn't resist.

Ever feel that way?  If youve read my blog much, you know that I do.  I used to enjoy cooking until I had to do it.  Every.  Day.  So when I find fun and easy (and delicious) recipes like this Im all over them.

I so didn’t follow the recipe much though.  I just kind of used it as a jumping off point.  So in an attempt to keep from confusing my faithful readers I’m just going to post both versions, the original and mine.  You can choose which one you think you’d like best, or try them both.

Cheeseburger Soup
serves 8
½ pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced peeled potatoes (1¾ pounds)
¼ cup all-purpose flour
2 cups (8 ounces) process cheese (Velveeta), cubed
1½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream

In a 3-quart saucepan, brown beef; drain and set aside.  In the same saucepan, sauté the onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes.  Add the broth, potatoes and beef; bring to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile, in a small skillet, melt remaining butter.  Add flour; cook and stir for 3-5 minutes or until bubbly.  Add to soup; bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low.  Stir in the cheese, milk, salt and pepper; cook and stir until cheese melts.

Remove from the heat; blend in sour cream.

M’s Cheeseburger Soup
makes enough to satisfy a houseful of animals
1 pound ground beef
generous amount of onion powder (to taste)
7 ounce bag fresh spinach
1 teaspoon dried basil
1 teaspoon dried parsley flakes
6 tablespoons butter
3 cups beef broth
3 cups chicken broth
32 ounce bag frozen Southern-style hash browns
½ cup Wondra (or all-purpose) flour
4 cups shredded cheddar jack cheese
3 cups milk
1½ teaspoons salt or season salt
½ teaspoon pepper (or to taste)
½ cup sour cream, plain yogurt or kefir

In a large saucepan, brown beef; drain.  Add the dried basil, dried parsley, broth and potatoes to the beef; bring to a boil.  (This will take a while, since the potatoes are frozen.)  Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender.  Stir in spinach and allow to wilt.

Meanwhile, melt butter in a small skillet.  Add flour; cook and stir for 3-5 minutes or until bubbly.  Slowly add milk, stirring constantly to prevent lumps.  Slowly bring to a boil.  Cook and stir for 2 minutes.  Pour into soup.  Reduce heat to low and stir in cheese and salt and pepper; stir until cheese melts.  Remove from heat; blend in sour cream.

Oldest “mmm-ed his way all through this bowl of soup.  I thought the spinach made a much better addition to a cheeseburger soup than carrots and celery ~ many people put lettuce on their burgers, but do you know anyone who adds carrots and celery?  Plus it’s a great way to get kids to eat their green leafies.

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