The flavors of a cheeseburger in a simple soup. Yes please!
When I asked last week for thoughts on continuing my Cooking Through My Collection series, the majority of you said you loved the series. You also said that you would be fine with me sharing recipes from my older more vintage cookbooks.
I was so glad that so many of you liked the idea of me taking this series in that direction. I love old cookbooks and think this will be a fun way to share recipes from them.
Now, this is not to say I won’t share and review newer cookbooks. I will occasionally still do that. In fact, I got three new cookbooks last month for my birthday and Christmas. And I hope to review and share them soon. So, I will change it up from time to time.
It also doesn’t mean that I won’t be changing up the recipes when using older cookbooks. I love older cookbooks, but the thing is that many of the recipes do need a little updating. They contain ingredients that we no longer use or are no longer available. For those recipes I will be updating them and sharing what I do.
The first recipe I am sharing from a vintage cookbook is really not that vintage. Unless you call 1980 vintage.
This recipe for cheeseburger chowder comes from the Better Homes and Gardens All Time Favorite Hamburger and Ground Meats Recipes cookbook.
I picked this cookbook up several years ago used. It caught my attention because I love ground beef recipes and am always looking for new ones.
To me this cookbook looks vintage. The recipes and pictures look very vintage to me. I really thought it was a cookbook put published in the 1960’s or 1970’s.
However, when I was getting ready to share this post I looked at the copyright and it is 1980. Yeah, not so vintage after all.
Yes, I know some people, like my kids, would consider 1980 very vintage, but being as I was a kid in 1980 is doesn’t seem that vintage to me. However, I guess a recipe that is 35 years old could be considered an old recipe. It is funny how the older you get the younger 35 years old seems………
Now for the recipe.
This recipe caught my attention because it was a cheeseburger type soup that was simple and used basic ingredients. It was not fancy and did not call for cream of something soup or Velveeta. Most cheeseburger soups call for one of those things. And the majority contain the Velveeta for a nice creamy texture.
Now don’t get me wrong. I will use Velveeta in a few things like my cheeseburger sloppy joes. I actually have some in my cupboard right now. But if I can avoid it and still get the creaminess in the end product, I do.
I decided to make this soup last week and I am so glad I did.
This soup is really good without the cream soup or Velveeta. It gets its creaminess from milk and cheese with a little flour to thicken it. It takes less than 30 minutes to make and tastes great!
Cheeseburger Chowder is perfect for a quick and easy winter dinner.
I really only did two things to change up this recipe. I left out the celery. Mainly because I did not have any and I am not a big fan of celery in recipes anyway.
I also added extra green pepper. The recipe called for 2 tablespoons green pepper. Who has just 2 tablespoons of green pepper, unless you keep it in the freezer. And really two tablespoons in a whole pot of soup is hardly enough to taste. I upped it to about 1/2 a green pepper. So, feel free to change that up with as much or as little green pepper as you want.
- 1 pound ground beef
- 2 cups peeled and cubed potatoes
- 1/2 onion, diced
- 1/2 green pepper, diced
- 1 tablespoon beef bouillon (I used a gluten free beef base instead)
- 1 1/2 cups water
- 1 teaspoon salt or to taste
- 2 1/2 cups milk
- 3 tablespoons flour (I used a gluten free flour blend)
- 1 cup shredded cheddar cheese
- In a large pan brown beef with onion until beef is cooked and onion is tender.
- Drain off any fat.
- Add green pepper and cook for 1-2 minutes or until green pepper starts to soften.
- Add in potatoes, bouillon, and water. Cover and cook on medium low heat for 15-20 minutes of until potatoes are tender.
- Combine 1/2 cup milk with the flour and whisk together.
- Add to soup and stir well.
- Add remaining milk and shredded cheese.
- Stir until heated through and cheese is melted.
Amount Per Serving: Calories: 306Total Fat: 16gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 71mgSodium: 649mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 23g
Nutritional values are approximate and aren't always accurate.