The month of August was a whirlwind of activity for us. We attended The Shaker Woods Festival, The Bean went back to school, and we returned home only to realize we had a lot of work to do and a lot of running around. To be honest, dear reader, I haven’t felt much like cooking this week. However, when my favorite little human bean must leave her comfort zone, go back into the wilds of middle school with hormonal adolescent beasts, and fight her way to the top of the food chain, I ensure she comes home to calmness and comfort food. Although my opinionated little darling declared that soup is not a meal, she did not complain when I made her favorite cheeseburger soup with a salad and breadsticks for dinner. I have decided upon this recipe to share with you. The weather is still a bit hot and steamy for soup recipes, but some days warrant straight-up comfort food. I hope you enjoy The Bean’s favorite soup recipe. Perhaps put it on file for when the days turn cooler, and there is a nip in the air.
Jordan’s Favorite Cheeseburger Soup That Is Acceptably Hearty For A Meal
Ingredients:
1 lb. Lean Ground Beef
4 TBLS. Butter, Divided
1 Cup Diced Onion
1 Cup Shredded Carrots
1 Cup Diced Celery
2 Tsp. Basil
2 Tsp. Parsley
4 Cups Cubed Potatoes
4 Cups Chicken Broth
½ Cup All-Purpose Flour
1 16 Oz. Package Velveeta, Cubed
1 ½ Cups Whole Milk
½ Tsp. Pepper
½ Cup Sour Cream
Directions:
In a large saucepan over medium heat, cook and crumble beef until no longer pink; drain and set aside.
I chop the vegetables in a food processor so my picky child can’t pick out all the healthful vegetables, but hand-chopped veggies work too. In the same saucepan, melt one tablespoon of butter and saute onion, carrots, celery, basil, and parsley until tender, about ten minutes. Next, add the potatoes, beef, and broth; bring to a boil. Reduce heat and simmer, covered until potatoes are tender, 10-15 minutes.
Meanwhile, in a small skillet, melt the remaining butter. Add the flour; cook and stir until bubbly, 3-5 minutes. Add to soup, and bring to a boil—cook, and stir for two minutes. Reduce heat to low. Stir in cheese, milk, and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
To round out this meal, I serve it with a fresh salad and warm breadsticks. My favorite human bean ate two bowls and announced that this was one of her favorite meals. Although I can’t control her day at school, her peers, or the adults she interacts with while at school, I can provide her with lots of hugs, comfort food, and an ear to listen while she eats. I hope you, too, enjoy this delicious recipe.
On this first Friday of September, stay safe, be smart, eat well, and keep washing your hands.