The Springford’s Cheeseburger Soup
Ingredients
5 large potatoes, chopped
5 carrots, diced
2 onions, diced
5 stalks celery, diced
5 cloves garlic, minced
6 cups Springford chicken broth
3 teaspoons salt
2 pounds Springford ground beef, browned (or leftover Springford patties)
10 ounces Natural Pastures Aged Farmhouse cheese, shredded/grated
2 teaspoons dried parsley
Several grindings fresh black pepper
Oil for cooking
Instructions
Add a little oil to a large soup pot on a medium-high heat. Fry the vegetables and garlic for 1-2 minutes until they gain a little colour.
Add broth and bring to a simmer. Allow to cook for 20mins or so.
Brown the beef/patties. If using leftover cooked ground beef/patties, break up and warm through in a pan.
Add the dried or fresh parsley.
To the soup, add salt and pepper to taste. Then add your beef to the pot.
Shred or grate cheese and add to the pot. Stir to mix.
Serve warm with leftover burger buns and your choice of toppings. Enjoy!
Top Tip:
When it comes to toppings, think about all those BBQ burger extras - avocado, bacon, tomato, sour cream, pickles or fried onions - all work well!
