Emily's Cooking Blog

Ingredients:

1/2 pound ground beef

1 tbsp. oil

3/4 c. chopped onion

3/4 c. shredded carrots

3/4 c. diced celery

1 tsp. dried basil

1 tsp. dried parsley flakes

3 c. chicken broth

4 c. peeled and diced potatoes

1/4 c. butter

1/4 c. all purpose flour

2 cups grated cheese

1 1/2 c. milk

3/4 tsp. salt

1/4 tsp. pepper

1/4 c. sour cream

Directions:

1. Brown the ground beef in a 3 quart saucepan. Drain and set aside.

2. In the same saucepan, add 1 T. oil and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.

3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10 - 12 minutes or until potatoes are tender.

4. In small skillet melt butter and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.

5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Yield: 8 servings

Source: Kim's Krazyness

This weekend I made cheeseburger soup at home as part of my commercial cooking class. I chose this soup because it had lots to do and it was fun to make in class. Something that went well with this soup was that my parents both thoroughly enjoyed the soup and were impressed with my abilities. One thing that did not go well was chopping the vegetables, it took much longer than I had expected and I made quite the mess! (I cleaned it all up though) if I were going to make this soup again, I would have someone helping me because it was a lot to do for just one person and difficult to time properly, but I was able to manage. Something I learned in class was that making the soup goes smoother if all of the ingredients are measured and prepared before you begin cooking, if I didn’t have anything ready I would have been in a huge rush and the soup would not have turned out as good as it did. I’m glad my family enjoyed this soup and I will probably be making it again.