It seems I have cheeseburger on the brain this week.
The other day it was the copy cat recipe for the In-N-Out Double Double Animal Style Cheeseburger. Today it’s cheeseburger soup.
I adore cheeseburger soup. I’ve shared this really delicious slow cooked version with bacon and this super cheesy one.
Today’s cheeseburger soup recipe is just as cheesy as the other recipes, but the broth to cheese ratio is such that the soup is much thinner. It still has a rich cheese flavor, but plenty of vegetables and the hint of provolone make it less like a big bowl of queso dip and more like a warming winter soup.
If breadsticks made out of hot dog rolls sound like a bad idea, think again. Somehow the melted butter baked into the buns transforms them into the most delicious dippers.
Cheeseburger Soup
Ingredients:
1/2 pound lean ground beef
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon Italian seasoning (or more, to taste)
6 cups chicken broth
2 pounds potatoes, diced
3 tablespoons butter
1/4 cup all-purpose flour
3/4 pound American cheese, chopped (use the deli-sliced kind not the individual wrapped process slices)
1/4 pound shredded provolone
1 1/2 cups milk
Directions:
1. Cook ground beef in a Dutch oven over medium-high heat about 3 minutes, stirring until meat crumbles. Add onion and next 3 ingredients, and sauté 4 minutes or until beef is no longer pink. Drain off any fat.
2. Stir in chicken broth and potatoes. Bring to a boil, cover, and reduce heat. Simmer 12 minutes or until potatoes are tender.
3. Melt butter in a small skillet over medium heat. Gradually stir in flour, and cook, stirring constantly, 2 to 3 minutes or until flour is lightly browned. Whisk flour mixture into simmering beef mixture and bring to a boil. Reduce heat, and simmer 6 minutes or until thickened.
4. Stir in cheeses and milk. Cook just until cheese melts. Season with salt and pepper to taste.
Makes 12 cups.
Recipe slightly adapted from Tracey Maxwell
Easy Breadsticks
Ingredients:
8 hot dog buns
4 tablespoons melted butter
Directions:
1. Separate 8 hot dog buns into halves. Brush the halves with butter.
2. Cut each half into about 3 sticks and place buns, buttered sides down, on a parchment lined baking sheet.
3. Bake at 400°F for 5 minutes or until golden brown. Serve immediately.
Makes about 48 breadsticks
Recipe from Southern Living
What you are about to hear is completely mental. And I mean that in the best of ways. Truly weird and wonderful. That brass section slays me.
And if you need some completely out there video to go along with yet another bizarre tune, I assure you that “Corpse Thighs Dancing” will completely fill that bill.
Check out Chicago’s Lovely Little Girls on the band’s Website where you can buy their music.
Cheers!
