The last couple of weeks we have been preg checking cows like crazy. As a result, my fellow ranch wives and I have been cooking up a storm for the pregging crews. The other day it was my dear friend/creator of BottomsUp products/neighbor Lacey’s turn to feed the crew. And she went with this delicious Cheeseburger Soup.
When I asked Lacey for the recipe, she obliged but warned, “I’m terrible at measuring anything – I’m mostly a ‘dump ’til it tastes right’ kind of gal.” Honestly, I’m the same way – recipes are more guidelines than actual rules. So without further ado…
Lacey’s Cheeseburger Soup
Don’t forget the rules of food safety! Here is the short list:
- Always wash your hands before and after handling raw meat.
- Never thaw meat on the counter. Always, thaw meat in the refrigerator, microwave or cool water bath.
- Always wash cutting boards and plates after having been in contact with raw meat.
- Always cook to appropriate internal temperatures. Safe internal temperatures vary based on cut. Hamburger must reach a safe and savory 160o, while steak is safe at 140o.
- 2 pounds hamburger
- 1 chopped onion
- ½ to 1 cup thinly cut carrots
- ½ to 1 cup thinly sliced celery
- 3-4 peeled and thinly cut and diced potatoes
- 1(ish) teaspoon dried basil (because I don’t have fresh)
- Garlic powder to taste
- ¼ cup flour (more if needed)
- Butter (we will divide it later)
- 3 to 4 cups broth
- 8 ounces Velveeta
- 2 cups milk (give or take, depending on how you like your soup consistency)
- Salt and pepper to taste
- ¼ cup sour cream
- In whatever pan you are going to cook your soup, brown your burger. Drain and set aside.
- In the same pan add 2-3 TBS of butter and let melt. Then add the onions, carrots, celery, potatoes and basil. Saute on low heat for 10-ish minutes. They don’t need to be soft, this is just to let the flavors start flowing. Then add your broth (whether it be beef or chicken – I’ve used both). Cook until the potatoes are tender. I also add garlic powder here, but feel free to add seasonings to your taste. Keep them “hamburger related” to get a good end taste.
- While you are waiting on the potatoes, you can make the rue needed to thicken the soup. In a small skillet melt 4-5 TBS butter. Add flour slowly and whisk at the same time. Continue to cook for 3-5 minutes until nice and bubbly (this not only insures you will get a nice thickening, but it cooks the raw flour taste out). Add to the soup and bring to a boil.
- Cook and stir for a couple minutes. Reduce heat to low and add remaining ingredients: beef, cheese, milk, salt and pepper to taste if needed. Cook and continue stirring until cheese is melted. Remove from heat and mix in the sour cream (more or less to taste). Serve immediately and enjoy!!!