I could eat soup all year round. How about you? Especially this Cheeseburger Chowder.
Although it’s still early August, the temperatures has been consistently cooler this past week and we woke up this morning to a fog that lingered until early afternoon. We spent a relaxed weekend morning at home, one that was much needed after go-go-going for community events and family gatherings the past several weekends. Summer weekends at home are especially enjoyable when the hubby doesn’t have to be off irrigating or putting up hay. Once in a while, the chores play out just right earlier in the week and he gets to take a Sunday off.
When it came time to think about what was on the menu for lunch, the hazy morning provided enough validation that it was a good enough day as any to have soup.
Yes, it’s the middle of August and I was making soup for lunch. By that point in the day, I hadn’t stepped outside yet and if I had I probably would have changed my mind so I just stuck with the perspective that the cloud-filled sky came with crisp, cool air. Typical “soup weather.”
I did however, pull in a classic summertime staple into this soup. The good ole’ grilled cheeseburger, making for a perfect mashup of winter soup and a summer favorite.
I had ground beef ready to go. No surprise there. There’s always thawed beef on stand-by at our house. There were also a bunch of veggies in the fridge and pantry. All that and a craving for soup led to this glorious Cheeseburger Chowder.
I based this recipe on one from the most recent editions of our Bruha Family Reunion Cookbook which is chalk full of recipes that have been past down from multiple generations.
I didn’t necessarily have all of the same ingredients as the original recipe so I improvised and created my own. That’s why I love cooking…it’s flexible.
I also added the atypical kale to this beef and potato-based soup. I figured you add lettuce to your cheeseburger. This soup needed a leafy green too. I wasn’t about to add the iceberg lettuce that was in the fridge so I went with the heartier, more nutrient dense green. I’m not a fan of cooked kale so I added it to our bowls as a finishing touch so that it kept it’s crisp crunch.
Correction: I added the kale to my bowl. Bryant wouldn’t eat kale even if it had magical healing power that would prevent any imaginable ailment or disease for the rest of your life.
If you read my recipe post for my Smoked Pork Pizza, you’ll know there are some differences between my plated meal and his. This time, he of course picked out the carrots and green peppers before he dug in. But that was okay. More veggies for me.
This winter-meets-summer chowder is delicious any time of the year!
- 2 cups peeled and chopped potato
- 1 carrot, chopped
- 1/2 onion, chopped
- 1 beef bullion cube
- 1/2 - 3/4 lb. ground beef
- Ground black pepper
- 1 small green bell pepper, chopped
- 1 Tbsp. minced garlic
- 5 oz. Velveeta
- 4 Tbsp. butter
- 3 Tbsp. flour
- 3/4 cup whole milk
- Torn kale leaves (optional)
Add potato, carrot, onion and bullion to a pot. Add water to the pot to cover the veggies plus 1/2 inch above the veggies and bring to a boil.
Brown ground beef in a skillet, drain and set aside.
When the veggies are almost tender, add the green bell pepper, garlic and Velveeta.
In the skillet used to brown the hamburger, add the butter on low heat. Once butter is melted, add the flour and whisk for about 2-3 minutes to cook the flour.
Slowly add the whole milk to the flour mixture, whisking constantly. Turn the heat to medium and let the mixture simmer for about 1 minute, whisking occasionally to prevent burning.
Add the milk mixture to the veggies and hamburger, stir to combine and simmer for another minute so flavors can combine.
Spoon into serving bowls and stir in torn kale leaves (if desired).