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Today is September 27, 2022

Cheeseburger Soup

Soups & Salads

Beef

Ingredients

3/4 cup chopped onion (about 1 medium)
1 tsp. dried parsley
4 Tbsp. butter, divided
2 cans low-sodium chicken broth
1 lb. ground beef, browned and drained
4 cups frozen, shredded hash browns, thawed
1/4 cup all-purpose flour
1 1/2 cups milk
2 cups shredded Cheddar cheese
1/4 cup sour cream
Salt and pepper to taste

Instructions

In a deep pan or Dutch oven, sauté onion and parsley flakes in 1 tablespoon of the butter until crisp-tender. Add broth, browned meat and potatoes to pan. Bring to a boil. Cover and simmer until potatoes are tender, about 10 minutes. In a small skillet, melt 3 tablespoons of the butter. Stir in flour until a thick paste forms. Whisk in milk—about 1/2 cup at a time—and cook over medium heat until thickened, stirring frequently. Add milk-and-flour mixture to soup, about 1/2 cup at a time, mixing in well. Bring to a boil and let boil about 2 minutes. Reduce heat to low. Add cheese and stir until cheese melts. Remove from heat and stir in sour cream. Add salt and pepper to taste. Freeze in gallon-size zippered plastic freezer bags. To heat, thaw in refrigerator and heat by simmering on stove until heated through. Cost: less than $15; prep and cook time: 45 minutes

Miscellaneous

From “Living on Love: Cooking When You’re Short on Time and Cash” by Annie Oeth

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