By Kelly Bogard
Who doesn’t like a big bowl of hearty soup to warm up from the cold we’ve had here in Texas? I know I sure do. And there are three things that are a must for me in a good soup.
Number 1: It needs to make a lot.
Number 2: It needs to have great flavors.
Number 3: It must have meat in it.
This soup is a hearty serving of flavor and good ole’ comfort in a bowl. And the best thing about it? You can add whatever vegetables you want! Here’s how I like to make it.
For Cheeseburger Soup, you will need…
1 1/2 lb. lean ground venison or beef
32 oz. beef stock
4 potatoes, skinned and diced
2 carrots, shredded
2 cloves garlic, minced
1 onion, diced
2 c. sharp cheddar cheese, grated
1 1/2 c. milk
1 c. water
1/4 c. butter
1/4 c. flour
1 tsp. salt
3/4 tsp. pepper
One of my favorite things about this recipe is how quickly it comes together. Unlike some other soups I make, this one is ready to eat within an hour. Makes it perfect for a weeknight. It also makes great leftovers for lunch, too.
Start by browning the ground meat with the diced onion and garlic until cooked through. Because you are using lean meat, there isn’t any reason to drain the meat before moving on to the next step.
Once the meat is cooked, stir in the potatoes and carrots.
Pour in the beef stock and water. I prefer stock over broth, because of the intense flavor stock gives you. Bring the soup to a boil and reduce to simmer for 20 minutes while covered.
While your soup is simmering, melt the butter in a small pan over medium high heat. Then sprinkle in the flour. Whisk it together to make a rue. Once it starts bubbling, reduce the heat and whisk in the milk. Let the mixture reduce down just a bit as you whisk and while you’re waiting for the soup to be ready.
Finally, mix the warm milk into the soup and stir in the cheese until melted. Let the soup simmer for 10 minutes more uncovered before serving.
This soup is sure to hit the spot in this cold weather! And the hot Texas summer will be back before we know it. From all of us at Table Top, enjoy!
| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
servings
|
- 1 1/2 lb. lean ground meat venison or beef
- 32 oz. beef stock
- 4 baking potatoes skinned & diced
- 2 carrots grated
- 2 cloves garlic minced
- 1 onion diced
- 2 c. sharp cheddar cheese shredded
- 1 1/2 c. milk
- 1 c. water
- 1/4 c. butter
- 1/4 c. flour
- 1 tsp. salt
- 3/4 tsp. pepper
Ingredients
|
|
- Brown the meat, onion and garlic in a large pot.
- Add in potatoes, carrots, salt and pepper.
- Pour in stock and water.
- Cover and simmer for 20 minutes.
- Melt butter in a small pan and stir in flour to create a rue.
- Whisk in the milk and stir until smooth.
- Mix the milk into the soup mixture.
- Add cheese and stir until melted.
- Simmer, uncovered, for 10 minutes more.
- Serve hot.
Leave A Comment