I created this recipe when a friend brought a quart of “Cheeseburger Chowder” soup to one of our tailgate parties. The soup was really good…but when our friend told me how much he spent on that quart of soup at a local deli..I almost fainted! I told him I would study the dab left in the container and come up with my own version…and this is the delicious result. (And you won’t have to stop at an ATM to pay for it!)
And sometimes the best homemade soup has a secret ingredient…canned soup!
Meemaw's Cheeseburger Chowder
2016-01-31 15:02:09
Ingredients
- 2-3 Tblsp Extra Virgin Olive Oil (any oil will work)
- 1 1/2 lbs. groud beef
- 1 large onion, diced
- 1 green pepper, diced (any colors are fine)
- 2-4 cloves garlic, peeled and minced
- 1 large bag (at least 28 oz.) frozen shredded hash browns
- 1 10 oz. bag shredded carrots (or shred 3-4 large carrots yourself)
- 2-3 Knorr Beef Bouillon cubes
- 2 cups boiling water
- 1 can cream of chicken soup
- 1 can cheddar cheese soup
- 1 can nacho cheese soup (Campbell's makes it)
- 1 "chunk" (2-4 inches) of a block of Velveeta Cheese (I use more...not less. But it's up to you!)
- 4-5 cups whole milk or half & half...or a combination of both (Whole milk works better than 2%)
- Salt and Pepper, to taste
- 1 tsp. dried parsley
- Fresh parsley for garnish, if desired
Instructions
- Use a HEAVY BOTTOM POT or a Dutch Oven for this soup!
- Heat oil in the pot and saute the onion, green pepper, shredded carrots and garlic until softened.
- Remove the veggies from the pot.
- Brown the ground meat in the same pot and drain any fat that remains after cooking.
- Return the onion/green pepper/carrots/garlic mixture back to the pot with the cooked beef.
- Dump in the bag of frozen hash browns. (Still frozen or thawed...either way)
- Bring water and bouillon cubes to a boil in microwave and stir to dissolve.
- Dump bouillon/water mixture into soup pot.
- Cook and stir for about 10 minutes until the potatoes begin to soften. (You can add more water if the mixture is too thick.)
After ten minutes add the following
- Add the three cans of undiluted soups and stir to combine.
- Dice the chunk of Velveeta cheese and add to the soup pot.
- Stir in the 4-5 cups of milk or half & half (Add more milk if you want thinner soup)
- Stir all ingredients to combine, and COOK ON LOW until heated through. DO NOT BOIL...And stir most of the time the soup is heating. This soup can burn and stick to the bottom of the kettle if you don't stir often enough. But trust Meemaw when she tells you...it's worth the effort!
Notes
- You might try my trick to pass the time while stirring the soup...Sip on a nice glass of Cabernet. (Time flies while sipping wine!)
Meemaw Eats https://www.meemaweats.com/
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