"Cheeseburger" Potato Soup
French Bread with Green Onion Butter
Ingredients
- 1 (16.2-oz) pkg frozen veggie crumbles
- 1 cup chopped onion
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 (32-oz) carton chicken broth
- 2 russet potatoes, peeled and cut into 1-inch pieces
- 1 cup heavy cream
- 1 (8-oz) pkg shredded Cheddar cheese
Instructions
- Cook crumbles, onion, celery, and garlic in a large Dutch oven over medium heat 10 to 12 minutes or until crumbles are thoroughly heated; drain and set aside.
- Melt butter in same pot over medium heat. Add flour; cook, stirring constantly, 2 minutes. Gradually stir in broth.
- Add potatoes; bring to a boil, reduce heat, and simmer 10 minutes or until potatoes are just tender.
- Stir in cream and reserved crumbles mixture; cook 10 minutes or until soup is slightly thickened. Gradually stir in cheese until melted.
Side Dish Ingredients
- 1 (16-oz) loaf French bread
- ½ cup butter, softened
- 2 green onions, minced
Side Dish Instructions
- Preheat oven to 400°F. Bake bread directly on oven rack until crisp.
- Meanwhile, stir together butter and onions; serve with hot bread.
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