Sunday Suppers – Cheeseburger Potato Soup

10 Oct

As soon as the air gets that crispness to it that only comes with fall being on the horizon, I start my Sunday Soup(or stew/chili) Suppers (say that 1o times fast). I make a huge batch of soup, enough for the husband and I to eat for 3-4 days. This provides us with a hearty, filling meal for most of the week, and also saves me alot of time and prep work in the kitchen. The soup recipes you see here will yield alot, unless otherwise stated. If you’re not into eating the same thing for that long, you can portion this out and freeze it to have soup readily available to you for lunches or a quick dinner. This weekend was not a fall one as the weather was warm and sunny and just plain beautiful. I’m not complaining at all – but I still made this soup because once the soup sunday starts, it doesn’t go away until it’s actually spring!

This soup is wonderfully filling, like a meaty baked potato with all the trimmings. Adjust the herbs and spices to your liking, and always season to taste. While I like a little kick from the pepper, you may want to add less and adjust it up to your personal preference.

Cheeseburger Potato Soup

1lb ground turkey

1lb lean ground beef

2 large Vidalia onions, chopped

1 10oz bag shredded carrots

6 cloves garlic, chopped

4 tablespoons chopped chives

2 teaspoon fresh parsley (you can use dried)

8 Tablespoons butter, divided

2 32oz containers chicken broth

5lbs potatoes, peeled and diced

1/2 cup flour

2 cups shredded cheddar cheese

3 cups milk

salt and pepper to your taste

1/2 cup sour cream

In a large soup pot, brown beef and turkey; remove from pot and set aside. In the same pot, saute onion, carrots, celery, garlic, chives and parsley in 4 Tablespoons butter until vegetables are tender (about 10 minutes). Add broth, potatoes and meats; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small pan, melt remaining 4 tablespoons of butter. Add flour; cook and stir for 3 minutes. Whisk in about 1 cup of broth from the soup, then add the flour/broth mix to the soup pot, whisking to incorporate: bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat; stir in sour cream.

Serve with some extra shredded cheese on top and some homemade biscuits – I made the bisquick version on the box – adding in an egg, some chives, and goat cheese.


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