Cheesy Burger Soup

Photo by ellen h.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound ground bison or lean ground beef

  • 1

    cup chopped onion

  • 6

    cloves garlic, minced

  • 1

    cup chopped carrots

  • 1

    cup chopped celery

  • 2

    teaspoon dried basil

  • 2

    teaspoon dried parsley

  • 1

    tsp kosher salt

  • Table grind black pepper to taste

  • 2

    pinches ground red pepper

  • 1

    tsp paprika

  • 5

    tablespoons butter

  • 3

    cups beef stock

  • 2

    cups beef broth

  • 4

    cups cubed or chunks of potatoes (About 4-5 medium Russet Potatoes)

  • 1/4

    cup all-purpose flour

  • 1

    16oz package velvetta cheese( 2% or regular),cubed

  • 3

    cups skim milk

  • 1/2

    cup sour cream(regular or nonfat)

  • Optional Toppings- dusting of paprika, and/or chopped scallions and crumbled bacon

Directions

1.In a large pot, melt 2 tablespoon butter over medium heat:add bison and cook till brown, about 5 minutes, add onions and garlic, cook until onion is tender, about 10 minutes, add carrots, celery, basil, salt, peppper, parsley and red pepper, stir and cook for another 10 minutes 2. Add beef broth, beef stock and potatoes. Bring to a boil, then simmer until potatoes are tender, about 15-30 minutes. 3. Meanwhile in a sauce pan over medium heat,melt the remainder of butter and stir in flour to make a roue. Gradually add the milk, whisking until smooth . Add the velvetta cheese and paprika. Whisk until smooth and sauce has thicken(about 10-15 minutes) 4.Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Simmer for 10 minutes, then add sour cream and heat through. Do not boil.

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