It is bone-chillingly cold here! This is the type of weather that makes me want to eat soup. The Husband requested Cheeseburger Soup this week and we at Gluten Free Expedition aim to please! Actually it sounded good and it's a pretty quick recipe - both are serious criteria for week night food at my house! The recipe comes from my mom and it doesn't take much to make it gluten free.
The recipe calls for that great American food product - processed cheese (Velveeta being my choice!) Now I know that many may turn up there noses at this cheese "product", but it's great in mac and cheese and soups of all kinds because it melts so smoothly and it lends to a great texture.
The Boy heartily ate 2 bowls - his appetite has finally come back after a bout with pneumonia and 4 new teeth! He alternated between using a spoon and his fingers. Because a spoon is really fun, but his fingers are much more effective!
The Girl did not want soup tonight, so her dinner was milk and cashews.
Cheeseburger Soup
1/2 lb ground beef
1/2 medium onion, chopped
2 carrots, chopped
1 tsp dried basil
handful fresh parsley
4 Tbls butter, divided
3 cups gf chicken broth
4 cups potatoes, peeled and diced
1/4 cup flour (I used rice flour)
1 cup milk
8 oz American cheese
1/4 cup sour cream
In a large sauce pan brown the beef; drain and set aside.
In the same pan saute the onion, carrots, basil and parsley in 1 Tbls butter for about 10 minutes.
Add the broth, potatoes and beef; bring to a boil. Reduce heat, cover and simmer for 10-12 minutes, until the potatoes are tender.
In a small skillet melt the remaining butter. Add flour; cook and stir for 3-5 minutes until bubbly.
Add the flour/butter mixture (roux) to the soup. Bring back to a boil and cook and stir for 2 minutes.
Reduce heat to low. Add in the cheese, milk and salt and pepper to taste. Cook and stir until cheese melts. Remove from the heat and blend in the sour cream.
