“Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.”
– Craig Claiborne
Alright we’re back in the kitchen today and this time, it’s for some some Cheeseburger Soup. Ah yes, I know there’s tons of these recipes out there but at least here you won’t be reading some long story about how I was inspired to make it. And this was a quick make.
Cheeseburger Soup
Feeds at least six, depends on how hungry you are
What you’ll need
- Ground Beef
- Half an Onion
- Cherry Tomatoes
- Bell Pepper
- 1 Clove of Garlic
- Olive Oil
- Cooking Broth (I used chicken)
- Cream
- Potato Flour (I use Bob’s Red Mill Gluten Free Potato Flour)
- Shredded Nacho & Taco Cheese
- Cayenne Powder
- Italian Seasoning
- Paprika
- Salt
- Pepper
Starting off with your ground beef, toss in some paprika, italian seasonings, salt, and pepper as you cook it up on medium high heat in a large soup pot. OH YEAH IT’S A ONE POT RECIPE. It doesn’t need to be heavily seasoned but it should be seasoned. While it’s cooking, chop up your onion, garlic, cherry tomatoes (I did quarters), and bell pepper. Feel free to cheat and use frozen pre chopped veggies like I did with the bell pepper. Get your beef cooked completely and drain. We’ll come back to it later.
Coat the bottom of the pot with enough olive oil to cook your garlic. Once your kitchen smells like a vampire’s worst nightmare, toss in the other veggies and single fruit. As they cook, add in Cayenne powder, salt and pepper.
As soon as your husband starts to question what you’re about to feed him, add in the ground beef and cooking broth. Stir well to mix in the beef. Lower the heat to medium low and let it simmer.
While this is simmering, prep your flour. Take less than a quarter cup and dump it in a mixing bowl. Add in about a cup of milk or cream. I used milk as it’s less thick and this mixture will thicken as it sits. Let it wait that out and add your cream or milk to the pot. Stir in. It’s super important to keep stirring this in and not let the dairy products curdle. Add in your flour mixture and stir in really well. Potato flour is heavy and will give your soup a nice consistency but it does need to be mixed completely in.
Once mixed, go ahead and start adding in all of your cheese. I used the entire bag with just a bit left over to add to the top once it was in bowls. The cheese should be melted in completely. All in all I think from beginning to end, it took me about 40 minutes which isn’t bad for a soup. When you’re done it should look like this:
Taste the broth as you go, I ended up adding more salt and Cayenne to give it a slight kick. The cheese I used is also seasoned so that gave it some extra umph. Let me know what you think if you decide to make it and have fun with it!
TravelinFoodies 