Cheeseburger Potato Soup
Romaine Salad and Garlic Butter French Bread
Ingredients
- 1½ lb ground beef
- ¼ cup butter
- ¼ cup all-purpose flour
- 1 tsp garlic powder
- 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 beef in a large Dutch oven over medium until beef is browned and crumbly; drain, and keep warm.
- Melt butter in same pot over medium heat. Add flour and garlic powder; 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 cooked beef; cook 10 minutes or until soup is slightly thickened. Gradually stir in cheese until melted.
Side Dish Ingredients
- 1 (9-oz) pkg premium romaine salad mix
- ¼ cup balsamic vinaigrette
- 1 (16-oz) loaf garlic-butter French bread
Side Dish Instructions
- Toss salad mix with vinaigrette just before serving.
- Heat bread according to package directions.
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