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Original Recipe Found HERE at Mamas Southern Cooking (which includes a Great picture tutorial)
BACON CHEESEBURGER SOUP
1 pound lean ground beef
1 pound bacon
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 teaspoon salt
1/2 pepper
1 teaspoon dried basil
1 Tablespoon fresh parsley, chopped
4 cups chicken broth
4 cups potatoes, cut into ½ inch cubes
1/2 of a stick (4 tablespoons) of butter
1/4 cup flour
1 1/2 cup milk
1 pound of Velvetta Cheese, cubed
1/2 cup sour cream
Cut the bacon into small strips. Cook over medium heat stirring occasionally until crisp. Drain bacon on paper towels and set aside. Brown the ground beef over medium high heat. Add the onion, carrot and celery. Saute on medium low heat until onions are soft. Stir in the potatoes, basil, parsley, salt and pepper and chicken broth. Bring to a boil, reduce heat, cover and simmer until potatoes are fork tender. In a medium saucepan, melt the butter. Whisk in the flour and cook for a couple of minutes to cook out the flour taste. Slowly whisk in the milk. Cook, stirring constantly until mixture is hot and bubbly. Remove from heat, add the cheese. Stir until all of the cheese has melted. When the potatoes in the soup mixture are fork tender, add about a cup of the soup mixture to the cheese sauce to thin it out a little. Add the thinned out cheese mixture back to the soup pot. Mix well. Stir in the sour cream. Once you put the soup into individual bowl, top your Cheeseburger Soup with some of the crumbled bacon.
What a wonderful way to start out the fall "Soup" season. My family LOVED this recipe. Yum!
Gotta try this soup!
1 pound bacon
1 medium onion, chopped
1 carrot, chopped
2 stalks celery, chopped
1 teaspoon salt
1/2 pepper
1 teaspoon dried basil
1 Tablespoon fresh parsley, chopped
4 cups chicken broth
4 cups potatoes, cut into ½ inch cubes
1/2 of a stick (4 tablespoons) of butter
1/4 cup flour
1 1/2 cup milk
1 pound of Velvetta Cheese, cubed
1/2 cup sour cream
Cut the bacon into small strips. Cook over medium heat stirring occasionally until crisp. Drain bacon on paper towels and set aside. Brown the ground beef over medium high heat. Add the onion, carrot and celery. Saute on medium low heat until onions are soft. Stir in the potatoes, basil, parsley, salt and pepper and chicken broth. Bring to a boil, reduce heat, cover and simmer until potatoes are fork tender. In a medium saucepan, melt the butter. Whisk in the flour and cook for a couple of minutes to cook out the flour taste. Slowly whisk in the milk. Cook, stirring constantly until mixture is hot and bubbly. Remove from heat, add the cheese. Stir until all of the cheese has melted. When the potatoes in the soup mixture are fork tender, add about a cup of the soup mixture to the cheese sauce to thin it out a little. Add the thinned out cheese mixture back to the soup pot. Mix well. Stir in the sour cream. Once you put the soup into individual bowl, top your Cheeseburger Soup with some of the crumbled bacon.
What a wonderful way to start out the fall "Soup" season. My family LOVED this recipe. Yum!
Gotta try this soup!
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