On a cold day this really works well and isn't hard at all to put together, and the taste is great (even to kids).
"Cheeseburger Potato Soup..."
- 1 1/2 pound ground round
- 1 chopped medium-sized Vidalia onion
- 2 shredded medium-sized carrots
- 3 stalks diced celery
- 1 tablespoon dried basil
- 1 tablespoon parsley flakes
- 8 tablespoons butter (1 stick)
- 6 cups chicken broth
- 2 cups water
- 4 peeled and diced medium-sized Idaho or Russet potatoes
- 2 cloves garlic peeled, then smashed and smooshed
- 5 tablespoons all purpose flour
- 2 cups of Kraft shredded Triple Cheddar Cheese or your choice of a smoothly melting and fully mixing real cheddar.
- 1 1/2 cups milk
- salt to taste
- fresh ground pepper to taste
- 1/2 cup sour cream
5 Quart Dutch Oven or at least a large pot with cover
10 inch or large fry pan with cover
Pour Chicken Stock/broth and water in Dutch Oven. Add Shredded carrots, diced celery, diced potatoes, Basil, Parsley. Bring to a boil then back the heat down to a simmer for 20 mins. Then check potatoes for doneness. When potatoes are done set heat to low.
Brown and cook the burger. Drain, then add the burger to the Dutch Oven.
Discard the hot grease, put 3 tablespoons of butter in pan, add and saute` chopped onions. When done put the onions in the Dutch Oven.
Put remaining butter in pan, add flour and whisk til cooked smooth. Add all the milk slowly still continuing to whisk. Salt and pepper to taste. Add 2 cups of soup broth from the Dutch Oven. Whisk til all is smooth. Add in the sour cream. Whisk it smooth. Add in the cheese, whisk smooth as it melts. Pour the sauce into the Dutch oven stir til all is mixed.
Serve with hot and crusty garlic bread. Add a little fresh ground Parmesan as a soup garnish.
Enjoy.
Chris