Winter is almost coming to an end, but I still have soups I want to try! Oh well, there will still be a few cool spring nights, so I am going to keep going; hope you don’t mind 🙂 This week for #SundaySupper Angie from Big Bears Wife is hosting a “Cheese, Cake, or Cheesecake” event. So we have a very wide variety of recipes for you today!
Those of you who know me will be shocked that I picked the cheese part of this event. But I made this soup last weekend, and I just had to share. Last Sunday we were experiencing a rare blizzard in Colorado. We get snow, not a ton, but we do get snow. When we do get snow, it never blows around though. That is very strange coming from the midwest. Anyway, we woke up Sunday morning to blowing snow, and not able to see the houses behind us very well. I immediately determined it was a soup day. Unfortunately I need to go to the grocery store, so it was going to be a soup day with what I had in the house!
My 7 year old raved about this soup, and ate the leftovers like crazy. I actually served them in bread bowls, which at first he thought was really strange, but turned out to be one of his favorites. Cheeseburger soup is a quick soup to make, even on a weeknight. In about 30 minutes you can have this on the table. You can garnish it with whatever you would normally put on a cheeseburger. I put a little bit of crumbled bacon and more cheese. Crisp raw onion, or diced avocado would be a great option.
Your favorite summer time sandwich in a warm and comforting soup
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 pound lean ground beef
- 1 cup onion, finely chopped
- 3 cloves garlic, minced
- 3 Tbls Worcestershire sauce
- 3 cups chicken stock
- 1 (14 oz) can tomato sauce
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 2 cups cheddar cheese, grated
- 1 Tbls mustard
- 3 Tbls ketchup
- 1 tsp salt
- 1/2 tsp black pepper
- cheddar cheese
- crisp bacon
- diced onions
- diced avocado
- In a large stock pot cook the ground beef over medium high heat, breaking apart. After it begins to brown add onions, and garlic. Cook until the meat is cooked through, and the onions are soft. Drain any fat from the pan.
- Stir in Worcestershire sauce, tomato sauce and chicken stock. Simmer.
- In a liquid measuring cup whisk together milk and flour until smooth. Slowly stir into the simmering soup. Cook until the soup starts to thicken slightly.
- Add the cheddar cheese, 1/2 cup at time, stirring after each addition.
- Once the cheese is all added stir in the mustard, ketchup, salt and pepper. Cover and simmer for 10 minutes.
- Serve with desired garnish.
- Store in an airtight container for up to 4 days. Freezes well.
Adapted from The Runaway Spoon
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