Cheeseburger Soup

Some sort of cold/flu bug is running through our family this month. First to succumb was my daughter and I made Chicken Noodle soup for her. Then I got sick. My son made Cranberry Orange muffins for me. Now my son is sick. I knew he wouldn't want any muffins and I know soup isn't his favorite, but soup is SO good when you're not feeling well. I had to ask anyways, "Would you like me to make you some soup?" Thinking he'd say no and the conversation would go to some sort of food I could comfort him with. He said slowly, "Cheeseburger soup?" We both chuckled at the idea. I told him, "You know what, I bet there is a recipe for Cheeseburger Soup on the internet." I did some surfing and sure enough there were several Cheeseburger Soup recipes. I chose the one I thought sounded the best and would appeal to my poor sick son.

Cheeseburger Soup

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 8

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter in a separate small pot and stir in flour. Add the milk, stirring until smooth.

Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer for a minute or 2. Remove from heat and stir in cheese. When cheese is melted, add sour cream. Put back on heat if you feel it needs to warm up a little. Do not boil.

Lynne's Notes: What I liked about the recipe was that I had all the ingredients right here at home. I like recipes that don't have fussy ingredients. I didn't add dried parsley. I think it's revolting compared to fresh parsley. Just my own personal problem there. I also didn't add the sour cream to the pot of soup. My husband abhors sour cream. So, the kids and I would stir a teaspoon full into our own bowls. We thought the sour cream really added a lot to the good flavor of the soup. It is a hearty soup. A real stick to your ribs during cold weather kind of soup. The basil doesn't over power the other ingredients and lets the tartness of the cheddar cheese and the sour cream shine threw in their creamy goodness.

After we all ate our soup we all agreed that it was good, but a few changes might be nice if we ever made it again. My son said it needed more meat, more cheese and that serving it in a bread bowl would be nice. I think if I served it in a bread bowl and maybe just sprinkle a little grated cheddar on top he'd love it.