Cheeseburger Paradise....

Years ago, I had an amazing Beer Cheese Soup in a tiny little sandwich shop near Wilmington, NC.  It was absolutely the greatest thing I had ever had... up until now.  I know what you are thinking: Who makes or eats soup in the summer? Well, the Minnichs do… because we love soup!  Dave is much more partial to soups that are tomato based in nature, but me?  I just love soup! If I had my own cooking show, it would be called “I can make that into a SOUP!”.

So there I was, trying to get evil thoughts from my head, and the best way to take my mind off anything is to cook…. or bake.  Yes, I know I am trying to ‘eat clean’ this summer and lose some poundage but it’s summer.  (That concept can also be applied to ‘fall, winter, and spring’, but I digress). I wanted something that I could make a head and heat up easily enough after zumba.  So I decided on Cheeseburger Soup. 

But then magic happen! I opened my refrigerator and saw the growler of beer waiting for Dave and I…. lightbulb!

Why NOT make it Cheeseburger BEER soup?  Combining two of my favorite things: cheese and beer!

Cheeseburger Beer Soup

1/2 lb ground beef
1 tbs Dales steak seasoning
3/4 cup chopped onion
3/4 shredded carrots
3/4 diced celery
4 cups diced potatoes
4 tbsp butter
4 cups chicken broth (2 cans)
1/4 cup AP flour
1 1/2 cups Velveeta, cubed
1/2 cup shredded cheddar
2 tbsp mustard (hot or regular your choice)
1 can beer (your choice)
1 1/2 cup milk (I used FF)


1.  Brown beef with Dale’s seasoning in a soup maker/ dutch oven. Drain and set beef aside. Personally I like it a DARKER brown and some what burned!
2.  In same pan, cook the onion, carrots, celery and basil in tablespoon of butter until tender.
3.  Add broth, potatoes, and beef now. Bring to boil and allow potatoes to get fork tender.  10 minutes
4.  In a separate skillet, melt remaining butter and  add flour to make a roux- this is about 5 minutes max constantly stiring as it bubbles.  You want to cook the raw flavor out of the flour.
5.  Add roux to soup; bring to boil and cook for about 3 minutes and then reduce heat to low. 
6.  Stir cheese, beer, milk, mustard with salt and pepper to the soup.  Stir until cheese melts.

Well, this one was a winner.  Dave thoroughly enjoyed this one and it was like a slice of heaven.  I used just an ordinary Miller Lite, but I might step that up a notch as I am a craft beer lovin’ lady. And another thing about next time,  I will add bacon because everything’s better with bacon!