I'm almost convinced that winter is never going to end. I don't think I've ever lived through a winter with so much snow! It's practically March and spring is nowhere in sight. Sigh. My daughter's birthday is in early May and she is really hoping that the trees will be in bloom by then but I think it will be a miracle.
Until spring arrives we'll be staying bundled up and continue eating plenty of hearty dinners like this Cheeseburger Soup. There's not a lot I have to say about this soup except that it is delicious! This is one of my favorite soups. Enjoy!
1 pound grass-fed ground beef
1 medium onion, chopped
1 cup carrots, shredded
4 stalks celery, diced
4 tablespoons organic or grass-fed butter, divided
3 cups organic chicken broth
5 medium potatoes, peeled and cut into bite size pieces
1 teaspoon dried basil
1/4 cup organic corn starch, arrowroot, tapioca, or just regular ol' flour
8 ounces extra sharp cheddar cheese, shredded or cut into small cubes
1 1/2 cups milk
3/4 teaspoon Real salt
1/4 teaspoon pepper
1/4 cup sour cream
1. Brown ground beef in a large pot. Set aside. In the same pan melt one tablespoon of the butter and saute onion, carrots, and celery until tender. Add the cooked ground beef, broth, potatoes, and basil. Bring to a boil. Reduce heat, cover with lid, and simmer for 10-12 minutes or until potatoes are tender.
2. Meanwhile, in a small skillet, melt the remaining 3 tablespoons of butter. Add flour and cook and stir for about three minutes until bubbly. Add mixture to soup. Cook and stir for about 2 minutes. Reduce heat to low.
3. Stir in cheese, milk, salt and pepper. Cook and stir until cheese melts. Turn off heat and stir in sour cream.