If you make nothing else this year from all my recipes, you have to
make this soup. It is my all-time favorite of the soups I make and
I could live off this stuff. It is so rich and hearty and absolutely
delicious. This is a keeper my friends.
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Creamy Cheeseburger Soup
1 pound ground chuck
1 teaspoon seasoned salt
1 teaspoon seasoned salt
5 tablespoons butter, divided
1 (15-ounce) can corn, drained
1 onion, diced
1 tablespoon dried parsley flakes
3 cloves garlic, minced
4 cups chicken stock
4 potatoes, peeled and diced into bite sized chunks
1/3 cup all-purpose flour
2 cups whole milk
8 ounces sharp cheddar, diced into small cubes or shredded
In a large stock pot, brown the ground beef over medium heat until
cooked through. Drain the fat, stir in the seasoned salt to coat the
beef, and set the beef aside.
Add 1 tablespoon of butter to the bottom of the stock pot set over
medium heat. Once melted, add the onions and cook for 5 minutes
or until translucent. Stir in the garlic and parsley and cook 1 more
minute. Add the corn, potatoes, cooked ground beef, and chicken
stock to the pan.
Bring to a boil, reduce heat to medium-low, and cover. Cook for 10-15
minutes or until the potatoes are tender.
In a small saucepan, melt the remaining 4 tablespoons of butter.
Whisk in the flour and cook for 2 minutes, whisking constantly.
Whisk in the milk and cook until thickened to consistency of a thin
gravy. Add the flour mixture to the pot of soup, along with the
cheddar.
Stir to combine and continue cooking over medium-low heat until
the cheese has melted and the soup has thickened, stirring
occasionally.
Serve with croutons or extra shredded cheese or both!
Photography is the property of and copyrighted to ©Welcome Home.
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