Wednesday, October 17, 2012

Requested- CHEESEBURGER Soup Recipe!

So... Aaron has been requesting I make this soup since last winter. Seriously. I told him it was not a spring/summer meal, and I would be making it again in the fall. Wellll... guess what. Now that it is fall, he once again requested it. Yesterday was too warm- but today? Today is the PERFECT day for this soup! Cold, cloudy, and rainy. Sienna and I have stayed indoors the entire day... in our pajamas. She has been sleeping through the night, with the occasional wake-up during the night. I decided to stay up late last night (12:30) working on editing photos/business. I thought- "no problem, she has been sleeping until about 8:30 a.m., I can survive on that much sleep one night". No. She decided to wake up at 3... and 6. I then fell asleep in the rocking chair feeding her- until she awoke at 8:30. Ughhh..... So, I made the executive decision to stay in our pajamas- nice and warm- all day. :) (Okay, yes, I did shower and I did wash her up!) I had gotten all of the ingredients for the soup on Monday, waiting for the temps to drop again. Today is the day- and I am sure Aaron is going to be chomping (pun intended) at the bit to get home and eat! I doubled my batch so I can freeze and have a nice, easy meal another night. I serve with homemade bread or something like Pillsbury flaky biscuits. Yuuummmmmmmm.

Cheeseburger Soup:

4 c potatoes
3/4c onion (1 sm onion)
3/4c carrots (Picky eaters? Leave out.)
3/4c celery (Same with these.)
1 jalapeno...seeded and minced
1 clove garlic, minced
1/2tsp basil
1/2tsp parsley
4 tablespoons butter
3c chicken broth
1 lb hamburger
1-2c (i used 2!) shredded cheddar cheese
1/3-1/2 of box of Velveeta, cubed
1/4c flour
1 1/2c milk
1/4c sour cream
1/4 tsp cayenne pepper
A couple "squirts" of ketchup and mustard

salt and pepper to taste

1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables, jalapeno, garlic, and beef, until beef is brown.
2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.
3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.
4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil. Season with cayenne.

Garnish with bacon bits, chopped pickles, diced tomatoes, and shredded lettuce if you so desire!

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