Tuesday, November 12, 2013

Cheeseburger Soup

This Cheeseburger Soup kicks up the heat a little bit with the addition of red pepper flakes and Pepper-Jack cheese. It brings just the right amount of heat, while not overpowering it. 

1 lb. ground beef
¾ cup chopped onion
¾ cup diced carrots
¾ cup diced celery
1 tsp. dried oregano
1 tsp. dried parsley flakes (optional)
1/2 tsp. cayenne pepper (or red pepper flakes)
4 tablespoons butter
4 cups chicken or beef broth
4 cups peeled and diced potatoes (or frozen cubed potatoes)
¼ cup all purpose flour
2 cups shredded cheddar cheese
1 cup Pepper-Jack cheese, cubed
1 1/2 cups milk
¾ teaspoon salt
¼ to ½ tsp. course-ground black pepper
¼ cup sour cream
Toppings:  shredded cheddar cheese and bacon crumbles (optional)

Brown the ground beef in 3 quart saucepan. Drain and set aside.

In the same saucepan add butter, onion, shredded carrots, parsley flakes, oregano, cayenne and celery; saute' until tender and stir in flour.

Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.

Reduce heat to low. Stir in the cheeses, milk, salt and pepper. Cook and stir until cheese melts.

Remove from heat and blend in sour cream. Serve immediately topped with shredded cheddar cheese and bacon crumbles if desired.

Servings:  6-8



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