Amish Cheeseburger Soup

I am guest posting at Marathon Mom again today, and I will be sharing this delicious Amish Cheeseburger Soup recipe plus several more, come see me!

~T

Amish Cheeseburger Soup

(Click recipe title for easy printable)

Amish Cheeseburger Soup

Ingredients

  • 1 pound Ground Beef
  • 8 Tablespoons Butter, Divided
  • 1-½ cup Carrots, Sliced or Roughly Chopped
  • 1-½ cup Celery, Sliced
  • 1 whole Small Onion Chopped
  • Fresh Parsley, Snipped
  • Basil, To Taste
  • 6 cups Chicken Broth
  • 8 cups Peeled And Cubed Potatoes
  • ½ cups Flour
  • 3 cups Milk
  • Salt And Pepper, to taste
  • 16 ounces Velveeta or a more real cheese like 16 ounces extra sharp cheddar cheese, grated is lovely
  • 16 ounces, weight Sour Cream

In a skillet, cook ground beef and set aside. In a large stockpot, melt 2 tablespoons butter and saute carrots, celery, onion, parsley and basil. After 10 minutes, add the chicken broth and potatoes, reduce heat to a simmer and cook until potatoes are tender.

In a saucepan, make your roux by melting the remaining butter. Add flour, salt and pepper to taste, and cook until bubbly, about a minute. Slowly, add milk and cook on medium, stirring constantly until thickened. Add to the broth and veggies. Turn the heat to low and add the cheese and beef. When the cheese is melted, stir in the sour cream. Taste and add more seasonings according to your liking.

Delicious!

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Tex Mex Brats & Beans and Nana’s Perfect Cornbread

This is post 2 for today, be sure to check out “Keeping It Local” for gift giving ideas in post 1.

 

I don’t remember when or how we came across this recipe years and years ago, but I can tell you one thing….you are going to LOVE this!

  Sweet BBQ meets smoky brats with a variety of colorful beans, all this topped with a bloop of sour cream and fresh snipped cilantro…A-MAAAAAZING!

  Tex Mex Brats & Beans

{click for easy printable}

  • 2 cans (15 Oz. Can) Northern Beans
  • 2 can (15 Oz. Can) Kidney Beans
  • 2 cans (15 Oz. Can) Black Beans
  • 10 whole Johnsonville Brats
  • 8 ounces, fluid Tomato Sauce
  • 1 cup Your Favorite BBQ Sauce
  • 1 can (4 Oz. Can) Chopped Green Chilies
  • 1 cup Salsa, You Decide The Heat Level
  • ¼ cups Brown Sugar

Drain and rinse beans. Slice brats diagonally in 1-inch pieces. Combine remaining ingredients in your slow cooker. Cook on low for 4 hours.

Just before serving, sprinkle with some cilantro, cheese and sour cream. 

You are gonna LOVE this!

Tastes great with Corn bread, and I just so happen to have a favorite Corn Bread Recipe to share with you, straight from my Momma’s kitchen!

Nana’s Perfect Cornbread

060

  • 1 cup flour (we used whole white wheat)
  • 2 eggs
  • 1 cup milk
  • 1/4 cup oil
  • 1 cup yellow cornmeal
  • 1/3 cup sugar
  • 1 T. baking powder
  • 1 t. salt

Preheat oven to 425*.  Mix dry ingredients well.  Stir in corn meal.  Beat eggs, then add eggs, milk and oil to dry ingredients.  Beat just until smooth.  Pour into 9×9 baking dish or deep dish baking stone. Bake for 15-20 minutes.  We grew up putting butter, honey or syrup on our cornbread.  It’d be good crumbled up in the above Brats and Beans recipe too.

~T

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Melt In Your Mouth Monday

Ultimate Beans & Rice Party