You haven’t tried cheesy soup unless you’ve tried Andrea’s Cheeseburger Soup with Velveeta. It’s creaming goodness that will have you going back for more. And don’t miss the added bonus of Andrea’s special cheesy bread.
- 1 lb Ground beef
- 6 slices of cooked bacon chunks (optional)
- 3/4 cup Carrots (sliced thin)
- 3/4 cup Celery, diced
- 3/4 cup Onion, diced
- 1 tsp Parsley flakes, dried
- 4 cups Potatoes, cubed
- 3 cups Chicken broth
- 1/4 cup flour
- 1/4 tsp Pepper
- 3/4 tsp Salt
- 4 tbsp Butter
- 1 1/2 cups Milk
- 1/2 cup Sour cream
- 2 1/2 cups Velveeta processed cheese
Brown the ground beef. Drain any fat, and set aside.
In the same pan add 1 T butter and add onion, carrots, parsley flakes and celery. Saute until tender. Add the broth slowly. Then add potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In a small skillet, melt remaining butter (3 T) and add the flour. Cook and stir a few minutes until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and stir in sour cream and bacon.
Bake right in foil, no mess no fuss!
- 2 loaves of French Bread, cut in half
- 2 cups of Monterey Jack cheese, shredded
- 1 cup of Extra Sharp cheese, shredded
- 1/2 cup mayo
- 1 stick of softened butter
Mix all together using a wooden spoon in a bowl. Spread evenly on 4 halves. I wrapped each half in foil, making sure the foil doesn’t touch the cheese. Leave a gap at the top and roll down foil. Like a TP!
Bake it in the foil for 20-25 minutes at 350 degrees.
This will also freeze beautifully. Bake the same way, but at 30 minutes or so or until warm and melted.
Find more of Andrea’s recipe’s here.