I found this on the Taste of Home website. My 11 year old loved it. A definite keeper!
Cheeseburger Soup
Ingredients:
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper (I omitted this)
2 Tablespoons chopped seeded jalapeno
3 cups water
2 Tablespoons plus 2 teaspoons beef bouillon granules (I used beef base)
2 garlic cloves, minced or grated
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced mushrooms (I used a full pound)
2 Tablespoons butter
5 cups milk, divided
6 Tablespoons all purpose flour
1 package (16 ounces) Velveeta cheese, cubed
Crumbled cooked bacon
Directions:
In a dutch oven, combine first 9 ingredients; bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until potatoes are tender.
Meanwhile, in a large skillet cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups of milk; heat through.
In a small bowl combine flour and remaining milk until smooth. gradually stir into soup. Bring to boil, cook and stir for 2 minutes or until thickened. Reduce heat, stir in cheese until melted. Garnish with bacon.
Yield: 14 servings (about 3 1/2 quarts)
Cheeseburger Soup
Ingredients:
6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1/2 cup chopped green pepper (I omitted this)
2 Tablespoons chopped seeded jalapeno
3 cups water
2 Tablespoons plus 2 teaspoons beef bouillon granules (I used beef base)
2 garlic cloves, minced or grated
1/8 teaspoon pepper
2 pounds ground beef
1/2 pound sliced mushrooms (I used a full pound)
2 Tablespoons butter
5 cups milk, divided
6 Tablespoons all purpose flour
1 package (16 ounces) Velveeta cheese, cubed
Crumbled cooked bacon
Directions:
In a dutch oven, combine first 9 ingredients; bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until potatoes are tender.
Meanwhile, in a large skillet cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups of milk; heat through.
In a small bowl combine flour and remaining milk until smooth. gradually stir into soup. Bring to boil, cook and stir for 2 minutes or until thickened. Reduce heat, stir in cheese until melted. Garnish with bacon.
Yield: 14 servings (about 3 1/2 quarts)
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