Oh, I’m sorry, I mean Cheeseburger. Toddlers, they influence how we think & sometimes talk 🙂
So I was reading this book, a nice country love story that included talking about food that was cooked & offered to various characters. Sometimes I had to stop & go to the kitchen to find something to nibble on. Since I have started reading most books digitally, I rarely flip through all the “pages” to the end, however since this book is apart of a series I read on to see what the first chapter of the next book was about to see if I wanted to buy it. That is when I realized this series of books had recipes at the end. OMGosh! I am now realizing I need to go back & see what else I have been missing! The recipe this soup is based from was at the end of the second book, A Time to Heal: Quilts of Lancaster Country.
This soup is simple, easy, hearty yet I don’t really get why it’s called Cheeseburger soup other than it contains ground meat & a lot of cheese. Not what I would consider a classic Cheeseburger on a bun!
- 1 pound ground meat (we use venison)
- 2 tablespoons ground flax seed
- 4 tablespoons butter divided
- 1 onion, chopped
- 3 celery stalks, chopped
- 1 cup carrots, diced
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 4 cups potatoes, diced
- ¼ cup whole wheat flour
- 8 ounces shredded Sharp Cheddar Cheese
- 1½ cups milk
- salt & pepper to taste
- ¼ Greek yoghurt
- 3 cups chicken broth
- Brown ground meat (& drain if there is a need) & set aside.
- In a stock pot or 3-quart sauce pan, sauté onions, carrots, celery & spices in 1 tablespoon butter until vegetables are tender.
- Add broth, potatoes & meat. Bring to a boil, reduce heat, cover & simmer for 10 minutes or until potatoes are tender.
- In a small skillet, melt 3 tablespoons butter. Add flour slowly while constantly stirring. Cook & stir for 3-5 minutes until lightly browned.
- Add to soup & cook 2 more minutes. Reduce heat to low. Add cheese, milk, salt & pepper. Heat until cheese melts. Remove from heat & add Greek yoghurt