Zach's Cheeseburger Soup

Photo Credit: Sweet and Savory Meals

A couple weeks ago, our family went on a chilly hay ride. Upon arriving back at the destination, we were greeted with a smorgasbord of delicious dishes. I went straight for the hot soups and found a big crockpot of Zach's cheeseburger soup. Man, did that hit the spot-I even went back for seconds! I thought this would be a great cozy recipe to share with you all on the blog. Zach was nice enough to share his recipe and I had to use some trial and error to determine the amounts of each ingredient. It's a little different than most cheeseburger soups I've had in the past and it's easily customizable to add in your favorite veggies and cheese. Disclaimer: This isn't my picture, but it's close to what I made! I got a new phone and lost my cheeseburger soup glam shots! You have to make it now to see just how delicious it looks and tastes!

Ingredients:

• 2 lbs ground beef
• 2 containers of chicken broth (32 oz each)
• 1 medium white onion
• Montreal Steak Seasoning
• Cornstarch (enough to thicken broth, about 2 tablespoons)
• 32 oz Velveeta
• 16 oz Frozen Diced Hash brown potatoes
• Sour Cream (1/2-1 cup depending on preference)
• Shredded Cheese (topping or to taste)
• Optional: feel free to add any veggies you like! Just be sure to allow enough time to cook!

I browned the beef and added onions and 1 teaspoon of the Montreal seasoning. I used a leaner beef and didn't feel the need to drain it, but if you've got a lot of grease, drain. In another pot, I brought the broth and cornstarch slurry to a boil and then added the cooked beef and onions. Don't worry about it being too thick-you'll be adding the cheese and potatoes and it will continue to thicken up!

Once the Velveeta was melted, I actually cooled the soup and transferred it to my slow cooker for a party the next day. I would avoid letting the potatoes sit for too long-they might turn to mushy mashed potatoes. Instead, I kept the potatoes, sour cream and shredded cheese to add just a couple hours before serving from my crock pot. You should really be able to taste the seasoning and I added another teaspoon just before I served it. 

If you prefer more veggies, you could cook them with the meat and onions and add them right in! The Velveeta melts down nicely for a smooth consistency, but other cheese could be added. I think using cream cheese in place of half the Velveeta would be great. If you've got a fancy cheese like Gruyere, use it to top off the bowls for your guests. 

This is easy to make and take and will warm you up on a cold fall or winter day. It freezes just fine if you want to make up some individual bowls for later. Have you made this recipe? Let me know what you think in the comments, or on Facebook! If you love this recipe, please share. Thanks for reading and following the Home Ericanomics Blog!

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