Cheeseburger Soup

Colder weather means it is time to start making some delicious soups.  It warms you on the inside, and fills you up with healthy vegetables. This soup reheats well.

Ingredients

1 lb. ground beef
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 to 3 cloves garlic, minced
1 sweet bell pepper, chopped
1 jalapeño pepper, chopped
2 tsp. basil
1 tsp. parsley
1/2 tsp. garlic powder
2 c. beef broth
4 potatoes, cut into cubes
2 Tbs. butter
1/4 c. beef broth
1/4 c. flour
2 c. cheddar cheese, cubed
1 c. whole milk or evaporated milk
salt and pepper
1/4 c. sour cream

Directions

In a large cast iron skillet, or a cast iron Dutch oven, add ground beef, onion, carrots, celery, garlic, sweet bell pepper, and jalapeño pepper. Cook until the beef is no longer pink and the vegetables are tender.  Drain off excess grease.

Stir in basil, parsley, and garlic powder.

Pour in the beef broth and add the potatoes.  Bring the mixture to a boil.  Cover with a lid and simmer until the potatoes are tender. This takes about 10 to 12 minutes.

Add butter.  Stir until the butter melts and is mixed in.

In a small cup, combine flour and 1/4 cup beef broth.  Stir until smooth.  You don't want any clumps of flour remaining in the mixture. Gradually pour the mixture into the pot of simmering meat and vegetables.  Stir until combined. 

Pour in the milk. Stirring well to combine. Bring to a boil.  Reduce heat and simmer, stirring occasionally. Add salt and pepper to taste.

Add the cheese and stir until melted. 

Just before serving, add the sour cream and mix thoroughly.

Notes:

You can use American or Velveeta cheese. However, if you add shredded cheese to the soup, it takes longer for the cheese to melt.

If money is tight, only use 1/2 pound of ground beef and more vegetables.

Substitute cubed potatoes with frozen hash browns. 

Add some cooked, crumpled bacon to the soup for more flavor.