Larue: Cheeseburger Soup only right for Superbowl snacks

Since we typically make some form of Southwestern cuisine for a Super Bowl, and for usually about each other occasion, we am stretching my culinary mind to welcome something opposite this year.

I’d contend my Cheeseburger soup isn’t too distant of a stretch, though it qualifies. There are no immature chiles or chili powder, not even a jalapeno in this soup recipe, nonetheless a further of any of those reduction sounds flattering good.

This recipe could simply be blending to make on a stovetop, though any time we can set adult a slow-cooker full of a tasty reduction to break on during a vast event, we’re already forward of a game. Start it early in a day, afterwards set it and forget it. About an hour before portion we can go in and finish adult a recipe usually in time for kickoff, or keep it set on comfortable to offer during a halftime show.

Cheeseburger soup is packaged with flavor, and not usually does it benefit piece from a cubed potatoes, commanding it with crispy potato croutons adds some-more season and texture. And if a bacon cheeseburger is what we are after, a shower of crumbled bacon does a trick.

Serving a soup in a bread play or a hollowed out hurl will make it some-more suggestive of a inspiration. But if you’re examination your carbs, unchanging portion bowls are ideally acceptable.

If soups are your thing this winter, or we are looking for other forms to offer for a Super Bowl, check out a ones in a stream emanate of Lubbock Magazine. You’ll find Classic French Onion, Potato Bisque with Crispy Beef and Mushrooms, Brisket and Bean Slow-Cooker Chili, and Peas and Carrots Chicken Noodle to assistance emanate a “souper bowl” knowledge for a foe between a Patriots and a Falcons this Sunday. Enjoy food done fresh!

Cheeseburger Soup

8 new potatoes, divided

1 onion, peeled and diced

2 carrots, peeled and grated

1 (15-ounce) can diced tomatoes with juice

1 ½ cups duck broth

1 ½ cups drink or additional duck broth

1 tablespoon Worcestershire sauce

1 ½ teaspoon black pepper, divided

1 teaspoon salt, divided

1 teaspoon celery salt

1⁄2 teaspoon dry mustard

1 bruise gaunt hamburger meat

3 tablespoons butter

1⁄4 crater all-purpose flour

2 cups milk

4 ounces cream cheese

2 cups grated cheddar cheese

1 tablespoon olive oil

8 slices bacon, boiled frail and crumbled

4 immature onions, embellished and thinly sliced

Scrub and bones 4 new potatoes. Add diced potatoes, diced onion, grated carrot and canned diced tomatoes with extract to a slow-cooker. Pour in duck broth, and beer, if using, or additional gas if not. Add Worcestershire sauce, 1/2 teaspoon black pepper, 1/4 teaspoon salt, celery salt and dry mustard. Stir to combine. Cook approximately 6 hours on low, or 3 hours on high.

In a vast skillet, brownish-red crumbled hamburger over middle feverishness and afterwards supplement it to a slow-cooker. In same skillet, warp butter and supplement flour, whisking for 1 to 2 mins until flour turns light golden brown. Add 1/2 teaspoon black peppers and 1/4 teaspoon salt. Whisk in milk. Add cubes of cream cheese, whisking until smooth. Whisk in grated cheddar until melted. Add reduction to slow-cooker and stir to entirely combine. Continue cooking on low for 45 to 60 minutes. Set slow-cooker to comfortable until prepared to serve.

Preheat oven to 425 degrees. Dice remaining potatoes and toss with remaining salt and pepper, and olive oil. Roast in preheated oven on a baking piece for approximately 25 mins until browned, tender, and frail on a edges.

Serve cheeseburger soup in bread bowls or unchanging bowls surfaced with crispy potato croutons, bacon, and immature onion. Makes 8 to 10 servings.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

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