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.
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.
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!