Potato cheeseburger soup: the perfect way to warm up this winter
published on 23 October, 2018 at 13:19
Ingredients
1 1/2 lbs ground beef
1 tbsp Montreal Seasoning
4 tbsp butter divided
1 onion large, chopped
2 cloves garlic chopped
1/4 cup flour
1 1/2 cups milk
3 cups beef stock
2 cups cheddar cheese shredded
1 cup celery diced
4 cups potatoes peeled and cubed
1/2 cup diced dill pickles for garnish
1 1/2 lbs ground beef
1 tbsp Montreal Seasoning
4 tbsp butter divided
1 onion large, chopped
2 cloves garlic chopped
1/4 cup flour
1 1/2 cups milk
3 cups beef stock
2 cups cheddar cheese shredded
1 cup celery diced
4 cups potatoes peeled and cubed
1/2 cup diced dill pickles for garnish
Directions:
In a large soup pot over medium-high heat, sear and crumble beef with one tablespoon of the butter and Montreal seasoning until no longer pink. Remove meat and set aside. In same pot, add the remaining butter over medium heat and sauté onion, until tender, about 10 minutes. Add the garlic and stir. Cook for 2 minutes. Sprinkle the flour over onions and stir cooking for 3-5 minutes. Add the milk, beef stock and stir to combine. This is the soup base. Stir in the cheese until melted and smooth. Add celery, potatoes, cooked beef and bring to a boil. Reduce heat to simmer, cover and cook until potatoes are tender, 10-12 minutes.
Serve with diced pickles sprinkled on top.
Serve with diced pickles sprinkled on top.
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