My entry for the Soup-a-Palooza is a recipe adapted from Matthew's family, Cheeseburger Soup. When we got married, the ladies in Matthew's family made a WONDERFUL cookbook for us and we rate almost every recipe a '10', this one included (Julie just started her own blog with all of her family's favorite recipes) We LOVE it (yes, all 5 of us!). It makes enough for us to eat two dinners in a row, which I especially love.
Caroline was kind enough to help me in the kitchen.
Ingridients:
(you know I love Pioneer Woman and that love makes me want to call this picture my "cast of characters") 1/2 pound ground chuck
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
4 tablespoons butter, divided
3 cups chicken broth
4 cups diced, peeled potatoes
1/4 cup all purpose flour
1 pound Velveeta
1 1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream (if 1/2 cup makes you happy, do it)
1. Brown your beef
2. Once beef is cooked, drain it and return it to the pan. Add your veggies and saute until they become almost tender.
3. Stir it up
4. Add your basil, salt, pepper, and if you didn't have an onion (like me) you can add some onion powder.
5. stir it up
6. add broth
7. stir it up
8. and potatoes
9. bring to a boil, reduce heat to a simmer, put a lid on it and let simmer until potatoes are tender (10-12 minutes)
meanwhile, get your roux on
10. in a small saucepan, melt your butter and add your flour. whisk.
11. cook until bubbly and the color darkens a bit
add your milk and whisk
cook until thickend, about two minutes.
12. add your thickened milk mixture to your soup
13. once your soup is thicker and warmed through, add your cheese.
14. when you are ready to serve, turn heat off, look adorable, and add your sour cream.
enjoy!
although before Matthew's family I had never seen this recipe, when I told Kristen (from dine and dish) the title of the soup I was using, she asked if it was anything like this. Not only that, but she is from Kansas too!
