If your man prefers his soup extra thick and hearty, Cheeseburger Chowder will surely win his approval. It’s loaded with all the goodies you’d expect to find on a cheeseburger at your favorite diner. Do add the chopped pickles or sauerkraut as suggested; they really add an authentic, flavorful crunch.
|Potatoes from the garden; well-scrubbed and diced.|
2 Tbs olive or vegetable oil
1 yellow onion, chopped
3 stalks celery with leaves, chopped
1 1/4 lbs. extra lean ground beef
1 tsp garlic salt
1/2 tsp freshly ground black pepper
3 medium potatoes, diced (scrub well; no need to peel if organic)
1 tsp Worcestershire sauce
1 tsp prepared yellow mustard
2 cups Bone Broth or 1-15 oz. can Beef Broth
1 1/2 Tbs GMO free corn starch or 2 1/2 Tbs all purpose flour
1-15 oz. can evaporated milk or 2 cups fresh milk
1 cup grated Cheddar cheese
1/2 cup diced dill pickles or chopped sauerkraut, for garnish
Heat medium soup pot (3-4 quart) over medium heat. Add the olive oil and swirl to cover bottom of pan. Add chopped onion and celery and saute until tender, 5-7 minutes, stirring occasionally.
|Once onion and celery have softened, add ground meat. Sam hunts, so we often use ground game meat.|
Increase heat to medium-high and crumble ground beef into the pot. Season with garlic salt and pepper and cook until browned but not completely done, stirring occasionally, about 5 minutes. Add potatoes, Worcestershire sauce, mustard, and broth. cover and simmer until potatoes are tender, 30 minutes.
Stir cornstarch or flour into milk and add to the pot. Simmer, stirring constantly until thickened, about 5 minutes. Add cheese and stir just until melted. Do not allow the soup to boil, particularly if you used fresh rather than evaporated milk. Taste and adjust seasoning with salt and pepper if needed. Garnish individual servings with cold chopped pickles or sauerkraut.
|A hearty pot of Cheeseburger Chowder; husband-approved!|