|Garnished with Cheese and Bacon|
Then she found Amanda's blog that made an adapted version. Between the two I came up with my version, as I didn't have Velveeta on hand, so used Cheddar; and used Spring Mix Lettuce instead of iceberg.
Oh my what a keeper! All the taste of a cheeseburger in a thick creamy soup. I added cooked, diced bacon and sprinkle of extra cheese on top for presentation.
The Food Network video shows "what" the cook throws in the pot, but no recipe or measurements, and the blog shows measurements used with low-fat ingredients. I used Amanda's measurements, but used ingredients I had on hand.
Here's links to the video and blog for comparison:
|Cheeseburger Soup Ready to Serve|
1 pound lean ground beef
Hamburger seasoning mix (I used a steak rub blend) or salt/pepper
1/2 large onion, diced
1/2 Tab. butter
2 cups chicken broth
8 oz. Velveeta Cheese, cut into cubes; or shredded Cheddar, about 2 to 2 -1/2 cups
2 oz. cream cheese, cubed
1/4 cup milk
1-2 Tabs. cornstarch with few Tabs. of water
1 medium tomato, diced
1/4 head of lettuce, chopped, about 2 cups
Optional: cooked diced bacon, extra shredded cheese and or croutons to top soup when serving.
Brown ground beef in a skillet. Season with choice of hamburger seasonings. Drain and set aside.
|Ground Beef Added|
In a small cup mix cornstarch and water to make a no lump slurry–add water as necessary. Add to the cheesy mixture. Stir to combine and thicken the soup.
Add ground beef to the soup pot, then diced tomatoes and shredded lettuce. Stir to combine and turn to low heat until ready to eat. Garnish with extra cheese, diced bacon or croutons.
Serves 4 to 6.
Estimated cost: $5 or less; $1.25 or less per serving.