CHEESEBURGER SOUP
Courtsey of Miss Sharla
INGREDIENTS
2lbs Ground Beef
1 medium Onion Chopped
4 Cups diced potatoes (I use little red skinned potatos and leave skins on)
4 stalks of celery chopped fine
2 cups carrots chopped fine
1 box Chicken Stock
2 cups water
SOUP BASE
1 stick of Butter
3/4 Cup flour
3 cups Milk
1lb Velveeta Cheese
1-2 Cups of shredded Cheddar Cheese
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Brown ground beef and onion. Drain
Add chicken stock, water and vegetable to beef in large soup pot (Your big pot that comes with pots and pans is NOT big enough for this recipie!!!!)
Bring to a boil.
Boil for 20 minutes or until vegetable and potatoes are tender.
In a saute pan, stir butter, flour and milk until thickens. (will take a few minutes!)
Add velveeta and shredded cheddar cheese. Stir until melted. Then add to soup pot.
***DO NOT LET SOUP COME TO A BOIL AFTER THE CHEESE BASE IS ADDED!!!!!*****
stir until blended.
Enjoy :-)
So the key to keeping the cheddar from getting grainy is to not let it boil? I find when I melt cheddar in recipes it gets kind of grainy. This looks good I will have to try it.
ReplyDeleteFirst one that popped into mind is: I made it, You'll eat it and like it...
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