My friend, Kathy Fesperman, is a pretty good cook and has introduced me to several new dishes including this Cheeseburger Potato Soup I had for lunch yesterday. I think the hardest part would be chopping the onion, carrots, and celery really small.
I added the listed toppings based on some popular addition to cheeseburgers. Feel free to make this recipe your own by changing the seasonings and toppings. I think adding a can of chopped green peppers or even some Cajun seasoning would be really good too, but we like a little spiciness in our food so it might be too much for you. Or make the soup per the instructions and have additional seasonings available. We do that with a lot of things I cook too.
What additional toppings would you add? Let me know if you try this recipe.
Kathy Fesperman’s Cheeseburger Potato Soup Recipe
|
½ lb. ground beef |
4 cups diced peeled potatoes |
| ¾ cup chopped onion | ¼ cup all-purpose flour |
| ¾ cup shredded carrots | 8 oz Velveeta cubed (2 cups) |
| ¾ cup diced celery | 1 ½ cups milk |
| 1 tsp dried basil | ¾ tsp salt |
| 1 tsp dried parsley flakes | ¼-1/2 tsp pepper |
| 4 Tbsp butter, divided | ¼-1/2 tsp pepper |
| ¼ cup sour cream | 3 cups chicken broth |
Toppings—crumbled bacon, diced jalepeno, shredded cheese, dill pickles, diced red onions, etc.
In a 3-qt. saucepan, brown beef, drain and set aside. In same pan, saute onion, carrots, celery, basil, and parsley in 1 Tbsp. butter until vegetables are tender, about 10 minutes.
Add broth, potatoes, and beef; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. (Do not over cook the potatoes.)
In a small skillet, melt remaining 3 Tbsp. butter. Add flour, cook and stir for 3-5 minutes or until bubbly. Add to soup and bring to boil.
Cook and stir for 2 minutes. Reduce heat to low.
Add cheese, milk, salt and pepper; Cook and stir until cheese melts.
Remove from heat and blend in sour cream before serving.
Yield: 8 servings
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