Tuesday, February 27, 2018

Creamy Cheeseburger Soup

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.

Creamy Cheeseburger Soup

1 pound ground chuck
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 

Stir to combine and continue cooking over medium-low heat until 
the cheese has melted and the soup has thickened, stirring 

Serve with croutons or extra shredded cheese or both!

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