About the Recipe
Looking for an easy and delicious recipe to add to your dinner rotation? Look no further than this cheeseburger soup! Made with simple ingredients and minimal prep time, this soup is perfect for those cold crisp days! It’s sure to be a hit with everyone. So why not try it tonight!
With all my soup recipes I tend to reach for my Dutch Oven. Dutch ovens are an essential piece of cookware for anyone loves to cook. They're versatile and can be used for so many different dishes. You can use them to make soups, stews, casseroles and even bread. They retain heat well, so your food will stay warm for a long time. If you don't have a dutch oven, don't worry, you can totally put this in a regular pot. If you’ll be gone all day and would like to have a nice warm bowl of soup after being in the cold, you can also throw your ingredients into your crock pot. I haven’t tried this yet, but plan to in the future. Just remember… You will need to cook your ground meat before putting it in your crockpot.
If you do decide to put it in your crockpot I’d love to hear how it came out!
Ingredients
1 LB Lean Ground Meat
2 Medium Potatoes
1 Sweet Potato
1 Medium Onion
2-3 Chopped Carrots
2-3 Stalks of Celery
1 Can (10.75 oz) Cream Of Mushroom Soup
2 Beef Bouillon Cubes
1 Packet Of Beefy Onion Lipton Soup Mix
1 Cup Cheddar Cheese
2 Cup Heavy Cream
3 TBLS Corn Starch
3 TSP Worcestershire Sauce
Preparation
In a 4-Quart Dutch Oven over medium heat sauté celery & onion. Add Ground Meat & Worcestershire Sauce. Cook until meat is no longer pink.
Drain fat; Add cubed potatoes, sweet potatoes & carrots. Add Water into Dutch Oven until Potatoes and carrots are covered. Boil until tender.
Add cream of mushroom soup and cream. Mix
In a small separate container ADD 3 TBSP Water & 3 TBSP of corn starch. Stir and pour into dutch oven.
Add Shredded Cheddar Cheese, Stir until combined. Simmer until desired thickness. 15-10 mins
Serve & Enjoy!
Video
Recipe Notes:
In a dutch oven or pot you can cover potatoes, carrots, onion and celery with water and add beefy onion & bullion cubes. Boil until tender. While that's boiling you can cook your ground meat in a frying pan, drain and add to dutch oven/pot.
Save time on cooking and prep your veggies earlier in the day or the day before (store in fridge until ready to use)