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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