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Potato Cheeseburger Soup

Potato Cheeseburger Soup (serves 6) 

1 1/2 lbs. ground beef

1 tablespoon Montreal Seasoning

4 tablespoons butter, divided

1 medium onion, chopped

2 cloves garlic, chopped

¼ cup flour

1 ½ cups milk

3 cups beef stock or broth

2 cups cheddar cheese, shredded

1 cup celery, diced (about 3 stalks)

2 large potatoes, peeled and cubed

1 tablespoon corn starch

1 tablespoon water

Diced dill pickles for garnish (optional) 

In a large soup pot over medium-high heat, add ground beef and brown with 2 tablespoons of butter and Montreal seasoning.  Crumble and brown until no longer pink.  Remove meat from pan and set aside.  DO NOT drain fat.  In the same pot, add the remaining butter over medium heat and sauté onion, until tender, about 10 minutes.  Add the garlic and stir.  Cook for 2 minutes.  Sprinkle the flour over the onions and stir, cooking 3-5 minutes.  Add the milk and beef broth and stir to combine.  Heat through thoroughly until hot, but, not boiling.  Stir in the cheese until melted and smooth.  Transfer to a large slow cooker and add celery, potatoes, and cooked beef.  Cover and cook 6-7 hours on low.  Mix together corn starch and water and stir until smooth.  Stir into soup.  Cover another 30 minutes on low.  Serve topped with diced dill pickles if using. 

 

 

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