• Pound O' Flesh - 15

    From Dave Drum@1:3634/12 to All on Mon Jan 23 16:33:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cheeseburger Soup
    Categories: Beef, Pork, Potatoes, Dairy, Cheese
    Yield: 6 servings

    1 tb Olive oil
    8 sl Bacon; chopped in 1" pieces
    1 lb Ground round; 90% lean
    2 c Russet potatoes; peeled,
    - diced
    1 sm Onion; grated w/lg box
    - grater
    1 Rib celery; diced
    1 ts Italian seasoning
    1 ts Kosher salt
    1/2 ts Ground black pepper
    1/4 c A-P flour
    2 c Beef stock
    2 c Whole milk
    8 oz Cream cheese
    2 c Shredded cheddar cheese;
    - extra for garnish
    Chopped scallions; garnish

    COOK THE BACON: In a large heavy-bottomed pot set over
    medium-low heat, add the olive oil and bacon. Cook,
    stirring often until the bacon is crispy and the fat has
    rendered out, for 6 to 7 minutes. Transfer about half of
    the bacon into a small bowl. It will be used as a
    topping for the soup. 

    BROWN THE BEEF:  Turn the heat up to medium. Add the
    ground beef into the pot with the cooked bacon and brown
    it in the bacon grease. Using a wooden spoon, break up
    the beef into small pieces as it cooks for 5 to 6
    minutes. Stir it frequently so it doesn’t burn.  

    ADD THE VEG AND SEASONINGS: Add the potatoes, onions,
    celery, Italian seasoning, salt, and black pepper. Cook
    for 4 to 5 minutes, stirring often until the vegetables
    soften. It’s okay if the potatoes aren’t cooked all the
    way through. 

    THICKEN THE SOUP:  Stir in the flour and cook it for 1
    minute. Slowly add the beef stock and milk, stirring
    constantly. The soup should start to thicken slightly,
    but not as thick as a gravy.

    When the soup comes up to a simmer, turn the heat down
    to low, cover, and simmer for 6 to 8 minutes until
    potatoes are very tender. Scoop one out with a spoon and
    try it! 

    ADD THE CHEESE: Over very low heat, add the cream cheese
    and cheddar cheese. Stir gently until both cheeses melt
    into the soup. Don’t bring the soup to a boil once the
    cheeses are added. They will break and you’ll end up
    with a grainy soup. 

    SERVE THE SOUP:  Once the cheeses are melted, ladle the
    soup into bowls and garnish with the extra cheese, the
    reserved crumbled bacon, and scallions.

    By: Nick Evans

    RECIPE FROM: https://www.simplyrecipes.com

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