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Cheeseburger Soup

Ingredients

  • 1 lb CVP ground beef

  • 1/4 cup butter

  • 1 onion, chopped

  • 2 sticks celery chopped small

  • 1 clove garlic minced

  • 4 cups CVP chicken broth

  • 1 cup sour cream

  • 1 teaspoon Worcestershire sauce

  • 1 pound Russet potatoes diced small

  • 2 cups cheese, shredded

  • 1/2 -1 Cup Heavy Cream - to taste

  • Salt & pepper to taste

  • 1/4 cup pickles chopped (optional)

  • Bacon (optional topping)

Preparation

  1. Add the ground beef to the pot and cook until browned.Transfer to bowl.

  2. Add the butter to the pot and once it's melted, add the onion and celery and sauté for 4-5 minutes.

  3. Stir in the garlic. Cook for about 2 minutes.

  4. Slowly whisk in the chicken broth.

  5. Stir in the sour cream, Worcestershire sauce, potatoes, and add the beef back to the pot. Increase the heat to high and bring the soup to a boil, then reduce the heat so it's bubbling but not furiously boiling. Cover the pot with the lid slightly ajar.

  6. Let the soup simmer for about 15 minutes or until the potatoes are tender and the soup has thickened up to your liking. You can make a rue to make it thicker.

  7. Turn the burner off, and then stir in the cheddar gradually. If the soup seems too thick for your liking, add in a splash more chicken broth (or milk or cream will work too).

  8. Season with salt & pepper to taste. We add the heavy cream to the bowls individually to each persons desired taste, but you can add before serving in the pot. Stir in the optional chopped pickles, or bacon or top the bowls with them.

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