Check out what my friends over at Buns In my Oven had to say about her quest for creating the perfect cheeseburger soup:
“After answering at least 673 questions about how exactly I was going to turn cheeseburgers into soup, I gave up and shouted “Just wait! Just you wait! It’s going to be fabulous soup and you’re going to love it!” Then I stomped off. Like a child. Because, why not?
So, anyway. I made ya some cheeseburger soup. I love this soup because it’s pretty quick to come together and tastes fabulous. With just a handful of every day ingredients, you’ll have a delicious dinner on the table that is perfect for a cool evening!”
Boy, am I glad she didn’t give up. This soup is amazeballs!
Ingredients
For the soup:
1 pound ground beef
1 teaspoon Lawrey’s seasoning salt
5 tablespoons Land O Lakes butter, divided
1 15-ounce can Green Giant corn
2 cubes Dorot or Pop & Cook Garlic (2 cloves garlic)
1 cube Dorot or Pop & Cook Basil (1 teaspoon finely chopped basil)
3 cups College Inn chicken stock
4 potatoes, peeled and diced into bite sized chunks
1/3 cup Gold Medal all-purpose flour
2 cups TruMoo milk
8 ounces Kraft sharp cheddar, diced into small cubes
For the croutons:
2 cups cubed French bread
2 tablespoons butter
1 Dorot or Pop & Cook Basil (1 teaspoon finely diced basil)
1 teaspoon McCormick garlic powder
Instructions
To make the soup:
In a large stock pot, brown the ground beef over medium heat until cooked through. Drain the fat, stir in the seasoning salt to coat the beef, and set the beef aside.
Add 1 tablespoon of butter to the bottom of the stock pot set over medium heat. Drain the can of corn and add it to the stock pot. Add in the 2 cubes of garlic and 1 cube of basil. Stir until the cubes have dissolved and the corn is heated through.
Add the chicken stock to the pan along with the potatoes. Bring to a boil, reduce heat to medium-low, and cover. Cook for 10-15 minutes or until the potatoes are tender.
In a small saucepan, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for 2 minutes, whisking constantly. Add the flour mixture to the pot of soup, along with the milk and cheddar. Stir to combine and continue cooking over medium-low heat until the cheese has melted and the soup has thickened, stirring occasionally.Add the hamburger meat back to the soup and continue cooking until warmed through.
Top each bowl of soup with a few croutons before serving.
To make the croutons:
While the soup is heating, heat a large skillet over medium heat. Melt the butter in the skillet with the basil and garlic powder. (We’re using garlic powder instead of a garlic cube, because fresh garlic may burn while we’re toasting the bread.) Add the bread cubes to the pan and toss to coat.
Cook over medium heat until browned and crispy one one side, about 3 minutes. Flip each cube over and continue cooking until browned and crispy. Repeat to brown each side of the bread.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Add a scoop of sour cream as a garnishment. Yummy!
Thank you to Buns In My Oven for this great recipe.
Do you have the nutrition facts for this recipe?