Directions: |
Directions:1) Brown the ground beef in a 3-quart saucepan. Drain and set aside.
2) In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil, and celery. Saute until tender.
3) Add the broth, potatoes, and beef and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes or until potatoes are tender.
4) In a small skillet melt the remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5) Stir in the cheese, milk, salt, and pepper. Cook and stir until the cheese melts. Remove from heat and blend in sour cream. |
Personal
Notes: |
Personal
Notes: Toppings are the fun part added to this cheeseburger soup recipe! There are already so many great ingredients in this recipe that it all blends together. With every bite, you are guaranteed a cheesy spoonful with a vegetable and topping. These toppings are versatile and can be made quickly. I love how simple they are and bring this cheeseburger soup even more flavor!
Bacon pieces: for a quick way of making bacon, I use microwaveable bacon and cut it into chunks. Leftover bacon is great too.
Sour cream: a dollop of sour cream on top just adds to the taste with onions and chives.
Onion: chopped and added to the top for a more crunchy texture.
Pickles: dill is my favorite. This is fun to have chunks of pickles on top. It adds a sweeter taste to the soup.
Crackers: you can never go wrong with crackers. Oyster crackers are fun and little to throw on top or just saltine crackers with a salty taste.
Croutons: these will soak up all the cheesy broth and add an extra soft, crunch to your bite.
Chips: salty chips are fun to use or pita chips. Dip them like salsa or crumble them up.
Bun croutons: dice up a sesame seed bun and toast it or sauté it over the oven until they are golden brown and add to the top.
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