This hearty soup, made with AE Milk and Cheddar French Onion Dip captures all the flavors of a cheeseburger. A winner at tailgating parties and Fall gatherings! The lettuce, tomato, and pickle garnishes add to the flavor—and the fun!
In a large soup pot, melt the butter over medium-high heat. Add the beef and cook until browned, breaking up any large chunks with a spoon. Stir in the onions, carrots, celery, basil, parsley, salt, and pepper; sauté until vegetables are tender, about 10 minutes. Sprinkle the flour over the meat mixture, stir to coat, then slowly drizzle in the broth, stirring constantly to prevent lumps from forming. Add the potatoes and simmer until tender, about 10 minutes. Whisk in the milk, bring to a simmer, then gradually add the grated cheese, stirring constantly to melt. Whisk in the dip (do not boil or soup could curdle). To serve, top bowls of soup with lettuce, tomatoes, and dill pickles.
Just as Anderson Erickson Dairy is always looking for the best ingredients, we’re also constantly experimenting with new ways to add them to a meal or snack. Every now and then we share a few of our favorite featured recipes for you to try. Your next signature dish could be waiting!