Ah, the fall season — crisp weather, autumn leaves, ripe apples, nasty allergies, and warm soup. This soup began life as a way-too-cheesey potato soup, and has now settled down as a meat soup with respectable levels of cheese.
A bit of bloggish news: I’ve added a recipe book page. It has all the recipes I’ve posted in one convenient, organized location so you can easily find what you’re looking for. I’ll keep it updated as I post new recipes.
Cheese Burger Soup
5 medium potatoes, peeled and cubed (about 4 cups)
1 large carrot, finely chopped (about 1 cup)
1/2 stalk celery, finely chopped (about 1/4 cup)
2 cups water
2 cups beef broth
1/2 pound ground beef, cooked
Combine all ingredients and bring to a boil; reduce heat. Cover and simmer until the potatoes are tender (15 – 20 minutes. Add ground beef.
6 Tbsp. butter, melted
6 Tbsp. flour
3 tsp. steak seasoning (see recipe below)
2 cups of shredded cheese (cheddar or a mixture of different types)
In a small bowl, combine ingredients except cheese. Stir into soup, increase heat to medium and cook, stirring until thick and bubbly. Remove from heat and stir in cheese until melted. Let stand 5-10 minutes before serving.
2 teaspoons salt
1 teaspoon paprika or chili powder
1/2 teaspoon black pepper
1/4 t teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon . cayenne or chipotle powder
1 dash each coriander and tumeric (optional)
Combine all and place in a container.