Cheeseburger Soup
This is a yummy Fall soup with hardy chunks of beef and potatoes will warm up your bones after a day spent outside.
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!
Notes
Ground beef works well in this dish also. Just brown well as your first step.
Feel free to mix up the cheeses. Cream cheese is delicious. Use what you have on hand.
I sometimes add green beans or corn to this. Again use what you have on hand
If you low carb, try riced cauliflower instead of potatoes.