Cheeseburger Soup #2

Cheeseburger soup #2

I call this cheeseburger soup #2 because I’ve posted another recipe earlier with the same name.

There are so many versions of this soup out there, but most of them have the same ingredients. This soup adds vegetables, so it rounds out a nutritional meal in one dish.The ingredients are ones that you will probably have in your kitchen, refrigerator, or freezer. 

While I don’t like to add flour to thicken something (because of the starch and calories), a little bit does help thicken the soup. You can also mash down on some of the potatoes once they are cooked. This helps thicken the soup a little bit. Most recipes call for a roule (white sauce) to be added to thicken the soup. I like to thicken mine a different way. I use the same method I use for making creamed limas or creamed peas. 

Add the flour to 1/2 cup of milk and stir until it is smooth.  The recipes I’ve checked call for 2 Tablespoons, but you can use a lot less. Or, you can nix that part of the recipe. After you’ve made your milk and flour paste, add the mixture to the soup mixture that is boiling. Stir while adding the milk and paste, and you will blend the mixture well into the soup. As the soup starts to thicken, add the rest of the milk. You really don’t need as much flour, and you won’t add extra butter.

I share another cheeseburger soup recipe on this blog that calls for more milk and no chicken broth. In that recipe, I used leftover mashed potatoes. You can find it by clicking here. As I said, the basic ingredients in this cheeseburger soup #2 are the same, and you can mix them up however you’d like.

This cheeseburger soup #2 adds vegetables, which adds color, flavor, and nutrition. It’s a one-pot dish and makes for easy fixing and easy cleanup. 

The recipe