Last fall we introduced our girls to cheeseburger soup. It was a staple of our young and poor days.
Zee often asks me to make it on days I don't have a handy can of Campbells condensed cheese soup. Today when she asked I decided to look at internet receipes and see if there was any that I could adapt to our preferences.
I ended up using this one from Taste of Home. I made a quite a number of small variations and it turned out great.
1/2 pound ground beef
1 medium chopped onion
4 cloves of garlic (chopped)
3/4 cup diced small celery
4 tablespoons butter, divided
3 cups chicken broth
2 cups diced peeled potatoes (1-3/4 pounds)
1/4 cup all-purpose flour
2 cups of shredded cheddar cheese
1-1/2 cups milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
Adobo seasoning to taste
Toppings: Shredded lettuce, shredded cheese, diced onions, diced tomatoes and sour cream
In a saucepan, saute the onion, celery and garlic in 1 tablespoon butter until vegetables are tender. Add the broth, potatoes; bring to a boil. Reduce heat; cover and simmer until potatoes are tender. While potatoes and veggies simmer, brown the ground beef, lightly seasoned with adobo powder.
When veggies and potatoes are tender, scoop into blender and puree. Add the potato mixture back into the broth and add the browned and drained beef. While it simmers and thickens on low. Make the roux, melting 3 tbsp of butter and thickening with flour. Slowly add the 1 1/2 cups of milk to the roux and then melt in the 2 cups of cheese. Mix into the soup along with salt and pepper to taste. When the soup is creamy and mixed together, serve hot. Add toppings/garnishes just prior to eating.