Cheeseburger Soup

This hamburger soup may be a creamy mix of boeuf, bacon, potatoes, vegetables, and cheese, all finished off together with your favorite burger toppings. A hearty dinner choice that’s popular each children and adults alike! once it’s cold outside, soup is on our dinner menu. a number of my favorites embrace cabbage roll soup, stuffed pepper soup, and this super delicious hamburger soup.

This hamburger soup is food at its finest – it very will style sort of a loaded hamburger, beat the shape of a hot bowl of soup! This soup is loaded with meat, veggies, and potatoes and is bound to satisfy even the heartiest appetites.

This direction starts with bacon, that gets well-done till crisp and so is reserved for later use. Carrots, onion, celery and garlic are well-done within the remaining bacon fat, then well-done boeuf and potatoes come in the pot. Everything simmers at the side of stock till the potatoes are tender. The soup is formed wealthy and creamy with the addition of milk and cubes of cheese. stop working the soup with burger toppings like bacon, tomatoes, pickles and roll croutons, then dinner is served!

This is one amongst my most requested soup recipes, I truly suppose it'd even style higher than AN actual cheeseburger! The soup is wealthy, creamy and loaded with totally different flavors and textures. this can be positively a must-try!

INGREDIENTS

• 1 pound ground beef I use 90% lean
• salt and pepper to taste
• 6 slices bacon chopped
• 3/4 cup onion finely diced
• 3/4 cup carrots peeled, quartered and sliced
• 1/2 cup celery sliced
• 1 1/2 teaspoons dried parsley
• 1 teaspoon garlic minced
• 3 cups Russet potatoes peeled and cubed
• 3 cups low sodium chicken broth
• 3 tablespoons butter
• 1/4 cup all purpose flour
• 1 1/2 cups milk I use whole milk or half and half
• 3 cups Velveeta cheese cut into small cubes
• toppings such as toasted hamburger bun cubes, diced tomatoes, diced pickles, cooked bacon and chopped parsley

INSTRUCTIONS

1. Place a large pot over medium heat. Add the ground beef and cook, breaking up the meat with a spoon, for 5-6 minutes or until the beef is no longer pink. Season to taste with salt and pepper.
2. Remove the meat from the pot and set aside. Add the bacon to the pot and cook for 5-6 minutes or until crisp. Set the cooked bacon aside. 
3. Drain most of the bacon grease from the pot, leaving 1-2 teaspoons in the pot. 
4. Add the onion, carrots and celery to the pot. Cook for 3-4 minutes or until vegetables are just softened. Add the dried parsley and garlic and cook for 30 more seconds.
5. Add the ground beef back to the pot, along with the potatoes and chicken broth. Bring to a simmer and cook for 15 minutes or until potatoes are tender.
6. While the soup is simmering, melt the butter in a small pan. Whisk in the flour and cook for 1-2 minutes or until bubbly and thickened.
7. After the potatoes are tender, add the flour mixture to the soup and bring to a boil. Cook for 2 minutes, stirring occasionally.
8. Add the milk to the pot, then stir well to combine. Add the Velveeta cheese and reserved bacon to the soup. Cook for 3-4 minutes or until cheese has melted.
9. Serve the soup with assorted toppings such as hamburger bun croutons, tomatoes, pickles and more bacon.

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