The Cheese Burger Soup recipe is at the bottom of this post
We are kind of new to recipes but we’ve had our podcast for a while. Make sure to give us a listen anywhere you listen to podcasts.
Over the next few days, we are going to be releasing a few recipes. These will seem like they have a lot of servings for the average family size. The reason for this is we plan to help you make busy nights at your house a little easier. Stick with me here. Wouldn’t it be nice to have a meal all ready made for busy night at your house? We use a system of cooking twice as much on nights we’re home and then eating that meal again on a busy night later in the week.
Today’s recipe is one you won’t mind eating twice. Cheese burger Soup is so yummy and rich. With its chunks of roasted beef and potatoes, you won’t leave the table hungry after this meal. You can make it even more hardy with a slice of warm bread. That’s what we did.
Tools you might need
To make bigger meals, you might need a few larger capacity items to hold the amounts. We are including some handy links below for you
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5 quart pot https://amzn.to/48HPyVA
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12 quart pot https://amzn.to/3PxPlLK
7 quart saute pan https://amzn.to/3F1mjPD
Half gallon mason jars https://amzn.to/3PH3bvA
Gallon mason jars https://amzn.to/46rvODx
These posts and the culminating episode next Monday are all designed to help you save money by not eating out. I think it will be nice to revisit some of our money saving episodes we’ve done over the next few days. Check out this episode HERE for a few tips on saving money at the grocery store.
Do you have a meal idea you want to hear us talk about? Send us an email to wifestylehustle@gmail.com
Cheeseburger Soup
Ingredients
- 3 pound chuck roast
- 3 lb potatoes
- 4 big carrots
- 1 large onion
- 3 cloves garlic
- 2 32 oz containers of chicken stock
- ⅓ cup flour
- 2 T olive oil
- 1 T mustard-more if you like mustard
- ¾ cups cream
- 2 cups sharp cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 375
- Salt and pepper outside of chuck roast
- Roast until tender. Usually about 1.5 hours
- Remove from oven and allow to cool
- Cut up vegetables into bite size pieces
- Saute onion and garlic in olive oil for about 10 minutes
- Add flour and allow to soak up olive oil-add a bit more olive oil if there isn’t enough to give the flour somewhere to go. The flour should pretty much disappear.
- Add chicken broth and stir to mix in flour
- Add potatoes and allow to cook to soften
- While that is happening, cut chuck roast into bite size pieces. Cut against the grain
- Add chuck roast and cook a little longer to meld the flavors
- Add cream
- Add cheese a little at a time and allow cheese to melt between each addition
- Don’t let soup boil after adding cheese or it will get grainy
- You’re done! Enjoy!
