Yesterday was the first official "snow day" of the year. The family needed something warm and satisfying after a day in the snow. This soup is wonderful - and tastes even better as leftovers. Enjoy it with your favorite bread or try my version of beer bread.
Enjoy!
Cheeseburger Soup
Serves 8
1 pound lean ground beef
3/4 cup vidalia onion -- chopped
1 cup carrot -- chopped
1 cup celery -- chopped
1 teaspoon dried basil
1 teaspoon dried parsley
6 Tablespoons butter
8 cups chicken broth
2 pounds potatoes -- peeled and diced
1/2 cup flour
2 cups shredded Cheddar cheese
1 can fat free evaporated milk
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
8 slices bacon -- cooked and crumbled
scallions or chives
Cook ground beef in a large stock pot over med-high heat about 3 minutes. Add onions, carrots, celery, basil and parsley. Saute 5-7 minutes or until vegetables are softened. Drain well.
Stir in chicken broth and potatoes. Bring to a boil, cover, reduce heat, and simmer 15 minutes or until potatoes are tender.
Melt butter in a small nonstick skillet over medium heat. Stir in flour, and cook 2-3 mins. Whisk flour mixture into broth, bring to a boil. Reduce heat and simmer 6 mins. or until thickened.
Whisk in cheese, milk, salt and pepper until thoroughly combined. Serve in soup bowls and top with crumbled bacon, scallions, or chives.
Cheddar Chive Beer Bread
1 loaf
3 cups flour
2 Tablespoons baking powder
1/2 cup sugar
1 bottle beer
3/4 cup shredded Cheddar cheese
2 Tablespoons chives -- chopped
Stir together first 4 ingredients; pour into a lightly greased 9- x 5-inch loaf pan.
Bake at 350° for 45 minutes, until lightly browned.
NOTE: You can omit the cheese and beer for a plain beer bread.
No comments:
Post a Comment