Preparing for the busy week ahead is easy with this family-friendly soup.
Zuppa Toscana. Vichyssoise. French Onion. Cheeseburger. Ahhh, ok. Cheeseburger soup sounds less than fancy. Then again so is my dinner table lately.
These days have been a bit more intense than usual. Lately, having as a family means we are all sitting on bar stools at the breakfast bar. The kitchen table is full of folded laundry and clearing it off is the last thing I want to do after a full day of work. The hubby has started a new job that takes him 45 minutes drive time and works later than usual. Dinner has felt rushed and more of a necessity than a time to reconnect. Admittedly, the very notion of rushing through dinner is painful for me to accept.
Consider Your Dinners Done.
For nights like these it’s good to have a big pot of soup already made to reheat and serve. I came across this recipe for Cheeseburger Soup while looking for something different.
Cheeseburger soup is just as it sounds. It’s a hearty soup made with ground beef and cheese, along with potato, carrots, and onion. The soup is thick and chunky, and reheats very well. We served our soup with cornbread muffins, although it’s so hearty I don’t think it needs a side at all.
Overall the recipe was easy to make and has been placed on the “make it again” list in our house. I like the casual, kid-friendly vibe that cheeseburger soup has. It’s playful, satisfying, and no frills, which is exactly what we needed during our hectic week.
- 1 lb ground beef
- 3/4 c yellow onion chopped
- 1 c carrots shredded
- 3/4 c celery diced
- 1 tsp dried basil
- 1 tsp dried parsley flakes
- 4 tbsp butter divided
- 1/4 c flour
- 4 c russet potatoes peeled and diced
- 3 c chicken broth
- 2 c Velveeta cheese
- 1 1/2 c milk
- 3/4 tsp salt
- 1/3 tsp black pepper
- 1/4 c sour cream
- Cook the ground beef in a 3 quart saucepan. Drain off the fat and set aside.
- In the same pan, add 1 tbsp butter and chopped onion, shredded carrots, parsley, basil, and celery. Saute until tender, about 5 minutes.
- Add the broth, potatoes, and cooked ground beef and bring mixture to a boil. Reduce heat and simmer covered for 10-12 minutes or until the potatoes and tender.
- In a small skillet, melt remaining 3 tbsp butter, and add the flour. Stir and cook for 3-5 minutes until bubbly. Add to the soup and bring to a boil. Stir and cook for 2 minutes. Reduce the heat to low.
- Stir in the cheese, milk, salt and pepper. Cook and stir until the cheese is melted. Remove from heat and serve immediately.