Monday, July 21, 2014

Cheeseburger Soup

This is a recipe that my cousin David told me about from Hillbilly Cast Iron Cooking. It looked so dang delicious I made it the next day. It is wicked good, and definitely a keeper here. I did tweak it slightly, by increasing but not totally doubling it, switching the milk out for evaporated milk, and adding green pepper, tomato, and garlic to it. I think you’ll like the results.

So, without further ado, let’s get cooking!

First grate the carrots and the extra sharp cheddar cheese. Dice the onion, celery, green pepper, and tomato. Peel and mince the clove of garlic.

In a large soup pot, brown the hamburg.

While the hamburg is cooking, cube the potatoes.

When the hamburg is done, place it in a bowl and set aside. In the same skillet, sauté the onions, peppers, celery, carrots, and garlic until just tender, about 3-4 minutes. Mix in the basil.

Add the potatoes and tomatoes and the chicken stock. Bring to a boil and turn down to simmer until the potatoes are just tender, about ten minutes or so. Add the cooked hamburg.

In a smaller saucepan, make the roux by melting the butter and whisking in the flour. Cook for a minute until bubbly, then add the evaporated milk slowly, whisking the entire time. It’ll be very thick, so keep whisking so it doesn’t lump up.

Add this into the soup with the whisk, stirring until thoroughly mixed in and thickened (though obviously not as thick as the cream sauce you just made). Add the salt and pepper.

Put the shredded cheddar cheese in and mix until melted. It should only take a minute or so. Turn off the heat, and mix in the sour cream. Serve and enjoy! ~TMMF

Cheeseburger Soup

1 lb hamburg
1 lg Vidalia onion
1 green Bell pepper
2 stalks celery
1 large tomato
2 carrots
1 big clove garlic
2 humongous potatoes
1 tsp dried basil
5 c chicken stock or broth
4 Tbl butter
1/3 c flour
1 12 oz can evaporated milk
2-3 c shredded extra sharp cheddar cheese    
½ c sour cream      
1 tsp each salt and pepper

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