Subj : Pound O' Flesh - 15
To   : All
From : Dave Drum
Date : Mon Jan 23 2023 16:33:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cheeseburger Soup
 Categories: Beef, Pork, Potatoes, Dairy, Cheese
      Yield: 6 servings
 
      1 tb Olive oil
      8 sl Bacon; chopped in 1" pieces
      1 lb Ground round; 90% lean
      2 c  Russet potatoes; peeled,
           - diced
      1 sm Onion; grated w/lg box
           - grater
      1    Rib celery; diced
      1 ts Italian seasoning
      1 ts Kosher salt
    1/2 ts Ground black pepper
    1/4 c  A-P flour
      2 c  Beef stock
      2 c  Whole milk
      8 oz Cream cheese
      2 c  Shredded cheddar cheese;
           - extra for garnish
           Chopped scallions; garnish
 
  COOK THE BACON: In a large heavy-bottomed pot set over
  medium-low heat, add the olive oil and bacon. Cook,
  stirring often until the bacon is crispy and the fat has
  rendered out, for 6 to 7 minutes. Transfer about half of
  the bacon into a small bowl. It will be used as a
  topping for the soup. 
  
  BROWN THE BEEF:  Turn the heat up to medium. Add the
  ground beef into the pot with the cooked bacon and brown
  it in the bacon grease. Using a wooden spoon, break up
  the beef into small pieces as it cooks for 5 to 6
  minutes. Stir it frequently so it doesn’t burn.  
  
  ADD THE VEG AND SEASONINGS: Add the potatoes, onions,
  celery, Italian seasoning, salt, and black pepper. Cook
  for 4 to 5 minutes, stirring often until the vegetables
  soften. It’s okay if the potatoes aren’t cooked all the
  way through. 
  
  THICKEN THE SOUP:  Stir in the flour and cook it for 1
  minute. Slowly add the beef stock and milk, stirring
  constantly. The soup should start to thicken slightly,
  but not as thick as a gravy.
  
  When the soup comes up to a simmer, turn the heat down
  to low, cover, and simmer for 6 to 8 minutes until
  potatoes are very tender. Scoop one out with a spoon and
  try it! 
  
  ADD THE CHEESE: Over very low heat, add the cream cheese
  and cheddar cheese. Stir gently until both cheeses melt
  into the soup. Don’t bring the soup to a boil once the
  cheeses are added. They will break and you’ll end up
  with a grainy soup. 
  
  SERVE THE SOUP:  Once the cheeses are melted, ladle the
  soup into bowls and garnish with the extra cheese, the
  reserved crumbled bacon, and scallions.
  
  By: Nick Evans
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
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