I recently went to lunch with a friend of mine who has four kids. She’s one of those old souls that I just secretly admire, she prepares a lot of her meals from scratch, bakes weekly for people at work, makes baby blankets, does a lot of canning, and makes her own homemade jams and vanilla. I asked for some advices on my daughter’s pickiness. She pretty much ate everything that we served her up till about three years old, and at that point, once she started to be able to “talk” clearly, her favorite saying is: “I don’t like it”, without even trying it. It was so refreshing to hear that she says that all kids go through similar stages, and she also says that each one of her four kids has their own favorites and no-favorites as well.
Soup was actually one of the meals that my daughter loved. We could basically put anything in a soup, and she’d polish that off. Wherever we went out for meals, we’d just order “soups”, and she’d be a happy camper. Since she stopped liking soup (and 90% of the food that we serve at home), I haven’t really tried a new soup recipe, therefore, haven’t shared a new soup recipe in a while on the blog. My son is also not super crazy with soup. With the weather being colder, I thought that I’d share this really simple recipe that’s perfect for these rainy fall evenings. This is basically what a potato soup with ground beef (and I added some sausages) and lots of veggies, which makes it very hearty and comforting. I wouldn’t necessarily say that this tastes like a cheeseburger, but it’s a great versatile soup. Next time, I ‘m thinking to serve them with garlic croutons to add some crunch. Have a great weekend everyone!
Yield: 4-6 servings
3/4 pound ground beef
1/4 pound sweet sausage
1 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter, divided
3 cups chicken broth
4 cups peeled and diced potatoes
1/4 cup all purpose flour
2 cups shredded cheddar cheese
1-1/2 cups whole milk
3/4 teaspoon salt
1/4 teaspoon pepper
Brown the ground beef and sausage in 3 quart saucepan until no longer pink. Remove from the pan, and drain the fat, or place them on paper towel lined paper and set aside.
In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and serve immediately.
Adapted from: The Recipe Critic