Monday, December 19, 2016
I attended several different auctions in Dayton, Virginia where the local Mennonite women served "Cheeseburger Soup". Having never had it previously, I discovered it to be absolutely delicious. I began to search for recipes, found one I thought was similar and then modified it to suit our taste. It has ended up being one of our favorites being both hearty and tasty.
1 pound of ground beef
3/4 cup chopped or grated onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups diced/cubed potatoes
3 cups chicken broth
2 Tablespoons butter
2 Tablespoons flour
1 cup whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon black pepper
2-4 cups of shredded cheddar cheese depending on your personal taste (the cheesier the better for us)
In a large skillet, cook one pound of quality ground beef and onion, stirring and cooking until no longer pink. Drain off grease.
Pour 3 cups of chicken broth in a large pot and heat to boiling. Add carrots, celery, basil, parsley, cooked ground beef, salt, pepper and potatoes. Bring to boil and reduce heat to simmer. Cook until potatoes are done, about 12-15 minutes.
On low to medium heat, melt two Tablespoons of butter in a skillet and then add 2 Tablespoons of flour. Stir until smooth and then add 1 cup of milk. Continue to stir until mixture thickens and begins to bubble.
Add your grated cheese and stir briskly until cheese has melted and mixture is smooth.
When your potatoes are tender in your soup, add the melted cheese mixture to the pot and stir thoroughly. Turn off heat and serve immediately.
Can be served with a dollop of sour cream but is delicious without.