Cheeseburger Soup on a cold, Colorado day, hit the spot. I love soups and I love cheeseburgers…so what’s not to like?
I modified the recipe a bit and added green beans so there was something green in the soup. After eating it, I decided I will add broccoli next time for a Cheeseburger Broccoli Soup, combining another favorite.
4 tablespoons butter, divided
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
1-3/4 pounds (about 4 cups) cubed peeled potatoes
4 cups chicken broth (and I added 2 additional cups of water)
1/4 cup all-purpose flour
2 to 4 cups shredded cheddar cheese
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 to 1/2 teaspoon pepper
1/4 cup sour cream
Optional: Add frozen green beans or fresh broccoli when you add the potatoes
In a large soup pot, over medium heat, cook and crumble beef until no longer pink; drain and set aside.
In same saucepan, melt 1 tablespoon butter over medium heat. Saute onion, carrots, celery, basil and parsley until vegetables are tender, about 10 minutes. Add broth, potatoes, ground beef, and optional green beans or broccoli; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-12 minutes.
Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir until bubbly, 3-5 minutes. Add milk, slowly, to make a white sauce.
Add sauce to soup; bring to a boil. Cook and stir 2 minutes.
Reduce heat to low. Stir in cheese, salt and pepper; cook until cheese melts. Remove from heat; blend in sour cream.
Beat first 5 ingredients on medium speed until blended, 2-3 minutes (do not overbeat).
Whisk lemon juice and sugar in a shallow bowl until sugar is dissolved. Quickly dip 8 ladyfingers into lemon juice, allowing excess to drip off; place in a single layer in an 8-in. square dish. Spread a third of the mascarpone mixture over top. Repeat layers twice.
Sprinkle with lemon zest. Refrigerate, covered, at least 2 hours before serving.
Potato Bacon Chowder is officially a family favorite, shared with me by my sister Carolyn. It’s a quick fix for a weeknight meal and GREAT as leftovers. Need I say more?
POTATO BACON CHOWDER
8 slices bacon (cut in 1 inch pieces)
1/2 cup onion, chopped
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1/2 cup sour cream
1 3/4 cups milk
1/2 teaspoon salt
dash of pepper
2 tablespoons parsley (chopped)
Fry bacon until crisp in a 3 quart saucepan; add onion and sauté 2 to 3 minutes. Pour off fat.
Add potatoes and water. Bring to boil; cover and simmer 10 to 15 minutes or until potatoes are tender.