Cheeseburger Chowder

Step 1

Wash and cut your carrots, celery, onion, potatoes and parsley. Cut the carrots into half circles, celery and onion into a small dice, and the potatoes into a medium to large dice. Roughly chop the parsley leaves into small pieces.

Step 2

In a large pot, add some oil over medium high heat. Add in the onion, celery, and carrots and cook to develop some color, around 5-8 minutes.

Step 3

Once the vegetables have developed some color, make some room in the middle of the pot and add the beef. Brown the meat as best as you can.

Step 4

Once the beef has cooked, add in the potatoes, broth, and enough water to just cover the contents of the pot. I used 2 cups, you may need more or less. Reduce the heat to medium, cover the pot and allow it to boil until the potatoes have softened, around 10 minutes.

Step 5

When the potatoes have about 5 minutes left, start making your bechamel sauce. If you have never done this before, I recommend watching a quick tutorial on how to do it. Here is Papa Gordon making one, https://www.youtube.com/watch?v=9aeCJGmEXqE

Step 6

In a skillet over medium heat, make a roux by melting the butter and stirring in the flour. Add in the milk in batches, stirring constantly until a smooth sauce forms and it begins to thicken. Once smooth, add in the cheese and melt.

Step 7

Pour in the cheese sauce to the pot with the soup and mix.

Step 8

To thicken the soup you will want to add a cornstarch slurry, mix 1 tbsp of cornstarch with 1 tbsp of cold water together at a and stir it into the mixture until you have achieved your desired thickness. I used 2 tbsp when I made it but depending on how much liquid you have, you may need more or less.

Step 9

Stir in 1 tbsp of granulated chicken bouillon and salt and pepper to taste. Add in ¼ cup of chopped fresh parsley if you wish.

Step 10

Soup is actually very meal prep friendly. You can use this recipe as a meal prepped dish or as a regular meal. This recipe makes 6 servings. Divide the soup evenly between your dishes. Top with fresh parsley for garnish.