Cheeseburger Soup February 21, 2017 – Posted in: cooking, recipes, soup
A few years ago a friend and I traveled to Lancaster for a quilt show. It was such a blessing for me to be able to get away for a few days! It is the only time I have been able to do something like that and, as much as I missed my kids, I really enjoyed the break from being needed all the time. We stopped at a little Amish diner for lunch when we arrived. I was so excited to be able to sit down and eat a still-warm meal without feeding anyone else, playing referee, or having to go wipe that kid who ALWAYS has to go in the middle of supper. Feeling wild and adventurous by this newfound freedom, I tried something new and ordered cheeseburger soup with my sandwich. It was awesome!!!
So, cheeseburger soup always brings fond memories of a good friend and a relaxing time. When I came home, I wanted to try to make my own cheeseburger soup, so I found a recipe in my Amish cookbook that we liked.
Flash forward a few years to a local Christian school’s 5K and soup/chili cook-off. I sampled the winning soup- cheeseburger soup! – and she confessed to using frozen hash brown cubes to cut down on the prep time. Now, when we are out of our home grown potatoes and I need to buy them at the store anyway, that is what I get.
And, to cancel out that time saving step, I love to make homemade bread bowls to serve it in! YUM!!!
I have made a few changes to the soup over the years, and it can be a little different each time I make it because that is how I cook. Last time, I measured and took pictures so that I could share the recipe here on the blog.
I took some process photos, but my kitchen lighting is pretty awful. If anyone wants to give me the money to completely renovate it and add more windows that would be great! I will even make you some soup! 😉
Also, the pictures show a double batch because I wanted to share some and have leftovers. The measurements I am giving are for a regular batch that will make about 4 quarts of soup.
First, brown 1lb of ground beef in a pot. Drain the grease and put the beef on a plate or in a bowl or something to save it for later. No picture here, because I forgot.
Second, saute one chopped onion, 4 large shredded carrots, 3 stalks finely diced celery, and a Tablespoon of dried parsley in 2 Tablespoons of butter. (The food processor is a big time saver for this step!)
When the vegetables are tender- it usually takes about 10 minutes, add the ground beef and stir.
Add 6 cups of chicken broth, a teaspoon of salt, and a dash of ground black pepper. Bring to a boil. Then, mix in a 32oz. bag of cubed, frozen hash brown potatoes. (Shredded would work as well, but I like the variety of texture since the carrots are shredded.)
Simmer until the potatoes are tender- about 10-15 minutes.
In a separate, 2 quart pot, melt 2 Tablespoons of butter and whisk in 1/2 cup of flour. When combined, slowly add 3 cups of milk and heat until it begins to thicken. Add it to the soup and stir everything up really well.
Finally, add your cheese! Sometimes I use 4 cups of shredded cheddar, and sometimes I live dangerously and add half Velveeta. It is up to you, since I know that Velveeta is offensive to some, even if it is really creamy. If you like, you can also add some sour cream, but I almost always forget.
- 1 lb. ground beef
- 1 large onion, chopped
- 4 large carrots, peeled and shredded
- 3 stalks of celery, finely diced
- 1 Tbsp. dried parsley
- 1 stick of butter, divided
- 6 cups chicken broth
- 1 tsp. salt
- dash of ground black pepper
- 1 32oz. bag diced, frozen hash brown potatoes
- 1/2 cup flour
- 3 cups milk
- 4 cups shredded cheddar cheese/Velveeta
- sour cream, optional
Brown ground beef over medium heat. Drain and remove from pot. Saute onion, carrots, and celery in 2 Tbsp. butter over medium-low heat until softened- about 10 minutes. Return ground beef to the pot and add 6 cups of chicken broth, 1 tsp salt, and a dash of ground pepper. Increase heat to high and bring to a boil, stirring occasionally. Stir in frozen hash browns. Simmer over medium-low heat for 10 minutes or until the potatoes are tender, stirring occasionally. In a separate saucepan, melt remaining butter. Mix in flour and gradually add milk. Heat over medium heat until it begins to thicken, stirring constantly. Stir into the soup. Add cheese and heat on low to melt. May also add sour cream just before serving.
Feel free to pin it for later!
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