Cheeseburger Soup Recipe

It was dreary and rainy here today - perfect weather for soup! I love making soup - that's one good thing about fall and winter (There's not too many good things about Wisconsin winters!). I found this recipe last winter and we really liked it.

It's not really that difficult to make. Best of all, it makes a lot, which means we'll get multiple lunches and dinners out of it!

I really do encourage you to make your own chicken broth. I am convinced that my soup turned out so well tonight because I used homemade chicken broth. I made a huge batch awhile back and put it in the freezer. Homemade broth is so incredibly rich and definitely healthier than store-bought broth!

I am learning that making some products at home isn't as difficult as I thought. Homemade chicken broth was simple and tastes delicious. My homemade pizza sauce was great - I'm making more this week! I also made homemade taco sauce for my husband. We're definitely eating better these days!

Cheeseburger Soup

Ingredients

• 1 pound hamburger
• 1 medium onion
• frozen mixed vegetables (I used about 8 oz.)
• 3-4 medium baking potatoes, peeled and cubed
• 1 tsp. parsley
• 1/2 tsp. basil
• 1 quart (4 cups) chicken broth (Try homemade! It's easy, I promise.)
• 4 Tbsp. butter or margarine
• 1/3 cup flour (A gluten-free flour can definitely be used!)
• 2 cups milk
• about 8 oz. cheese, any kind
• salt and pepper, to taste

Directions

1. Saute hamburger and onion; drain fat.
2. In large stockpot, combine together: meat & onions, vegetables, potatoes, parsley, basil and chicken broth.
3. Bring to a boil. Reduce to low temperature, cover and simmer for about 30 minutes.
4. In a sauce pot, melt butter. Add in flour and stir until smooth.
5. Stir milk into butter & flour mixture slowly. Add cheese.
6. Add milk & cheese mixture to soup in stockpot. Add salt and pepper to taste.
7. Heat through again and serve.

This soup tastes great with butterhorns (or a slice of Udi's bread) served on the side!