Friday, March 9, 2012

chef #48: cheeseburger soup

i've been m.i.a. from the blog for the last week or so. i could blame it on the fact that i've been on SPRING BREAK, but that's not really a valid reason. my break has been very low-key and i've been home in davie county with my family. to tell you the truth, i've been in a funk lately and i think i'm finally starting to get through it! i always cook when i'm a) in a funk and b) with my family, so of course i have a recipe to share! this is one of my favorite things i've made lately. i had high hopes and i was not disappointed!

i've now typed out all of the ingredients and realize that this looks a bit daunting. i promise it isn't. it just takes a bit of prep time to chop everything!

1 lb ground beef (or turkey!)
3/4 c chopped onion
3/4 c chopped celery
3/4 c shredded carrots
3/4 c diced tomatoes
4 c peeled & diced potatoes
1 t dried basil
1 t dried parsley
1/2 t garlic powder
4 T butter, divided
3 c chicken broth
1/4 c flour
8 oz velveeta processed cheese, cubed
1.5 c milk
1/4 t salt
1/2 t pepper
1/4 c sour cream

brown beef & drain. set aside. in a large saucepan, melt 1 T butter and sauté onion, celery, carrots, basil & parsley for 10 minutes or until veggies are tender. add broth, potatoes, beef, tomatoes, and garlic powder and bring to a boil. reduce heat, cover, and simmer 10-12 minutes until potatoes are tender.

meanwhile, in a small skillet, melt the remaining butter. add flour and stir. cook for 3-4 minutes, stirring frequently, until bubbly. add to soup and allow to boil. cook for 2 minutes. reduce heat to low. stir in cheese, salt, pepper, and milk. continue cooking until cheese has completely melted. remove from heat and stir in sour cream.

the best thing about this soup is that you can be really creative with the recipe... especially with garnishes! the next time i make this i might consider adding some ground mustard seed to the soup. or a dash of cayenne pepper. there are so many choices! original recipe here.


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