Cheeseburger Soup

Spring is here, and that means rain. It also means gloomy, chilly days. When days like this are upon me, I tend to make soup. It just seems to be the right thing to do, and the right thing to eat in order to take the chill off.

If you’ve read this blog for any length of time, you know that my favorite food is a cheeseburger. Recently I saw a number of recipes for cheeseburger soup and figured this was right up my alley. One thing I did find puzzling about these recipes is that many of them called for vegetables -- carrots, celery, and potatoes to name a few. How many of you have eaten cheeseburgers topped with carrots, celery, or potatoes? Okay, maybe potatoes in the form of french fries, but still this all seemed weird to me. Then I stumbled across this recipe I knew it was the one. Believe it or not, this actually does taste like a cheeseburger! It’s very easy to make, requires relatively few ingredients, is an absolute winner, and you can go crazy with the toppings. The kids will love this as well.

Cheeseburger Soup

Slightly adapted from Cookies and Cups

1 T. olive oil
2 large Melissa’s shallots, chopped
1 pound ground chuck
1/3 cup flour
2 tsp. Montreal Steak Seasoning
2½ c. beef broth
1 tsp. Worcestershire sauce
1 12-oz. can evaporated milk
1½ c. grated cheddar cheese

Heat the olive oil in a large pot (I used this one) over medium heat. Stir in the shallots and sauté for 5 minutes, until translucent. Add the ground chuck, and cook until no longer pink, 8-10 minutes; drain fat.

Sprinkle flour and steak seasoning over meat and stir until coated. Stir in beef broth, Worcestershire, and evaporated milk until combined. Bring mixture to a boil, stirring frequently.  Reduce heat to low and simmer 30 minutes.

Stir in cheese until melted. Serve warm and topped with desired garnish.

Garnish suggestions:
Chopped tomato

Chopped red onion
Shredded lettuce
Crumbled bacon
Chopped pickles
Drizzles of mustard or ketchup

Croutons

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