Extra Rich Cheeseburger Soup

This is a nice, creamy soup. Anita really enjoyed it. I liked it, but thought it needed a little less carrot and celery. Next time I'll halve those ingredients.

This does taste like a cheeseburger. The homemade sourdough croutons and crumbled bacon definitely topped it off right.


Makes: 8 servings
Prep time: 15 minutes
Cook time: 40 minutes
Printable Recipe

Ingredients:

• 1 lb ground beef
• 1 cup onion, chopped
• 4 cups potatoes, cubed
• 1 cup celery, chopped
• 1 cup carrots, shredded
• 2 cups cheddar, cubed (I used Tillamook Sharp)
• 1/3 cup sour cream
• 4 cups chicken broth
• 2 cups milk
• 1 T butter
• 1/4 cup all purpose flour
• 1 t dried basil
• 1 t dried parsley
• 5 slices of bacon
• Sourdough croutons, for topping, if desired

1. In a large pot melt the butter and add all of the chopped vegetables except the potatoes and simmer over a medium heat for 2 minutes. Add the ground beef and brown.

2. Stir in the basil, parsley, potatoes and chicken broth. Bring to a boil and reduce to a simmer and cook until the potatoes are done, about 10-15 minutes.

3. In a separate pan cook 5 slices of bacon. Remove all but 2 T of the grease. Stir in the flour until well combined. Add the milk and cook until smooth.

4. Slowly add the milk mixture to the soup and stir well. Bring to a boil then reduce to a simmer, or turn the heat off. Add the cheese cubes and let them melt. Finally, add the sour cream and stir.

5. Serve hot topped with crumbled bacon and sourdough croutons.