Monday, March 22, 2010

Cheeseburger Soup

1 pound ground beef

½ cup chopped onion (1 medium)

2 cups cubed potato (2 medium)

1 14-ounce can beef broth

2 cups milk

3 tbs. flour

1 cup shredded American cheese

1. In a 4-quart Dutch oven cook and stir ground beef and onion over medium heat until meat is brown and onion is tender. Drain off fat. Stir in potato, broth, and ¼ tsp. salt. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until potato is tender.

2. Combine ½ cup of the milk and the flour; stir into meat mixture. Stir in remaining milk. Cook and stir until thickened and bubbly. Reduce heat to low; add cheese. Cook, stirring constantly, until cheese melts. To serve, ladle soup into bowls.

Mushroom Swiss Cheeseburger Soup: Prepare as above, except cook 1 cup sliced fresh mushrooms with the ground beef and onion. Substitute Swiss cheese for American cheese. If desired, top with caramelized onions.

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