Shelly's Recipe

CHEESEBURGER SOUP

Category: Soups

Butter, as needed
2 bunches celery, chopped
6 onions, chopped
1 tbsp each black, white and cayenne peppers
1/2 cup chicken base
1/2 cup garlic, finely chopped
8 bay leaves
3 gallons milk
1 quart heavy cream
Roux or cornstarch thickener as needed
7 1/2 lbs Pasteurized Process cheese
6 lbs ground beef
1/4 cup Worcestershire sauce
6 pounds potatoes, cooked, diced
1 bunch parsley, chopped

Melt butter and saute celery and onions. Add peppers, chicken base, bay leaves, milk and cream. Heat but do not boil. Thicken soup if needed. Add cheese and potatoes. Brown beef separately in Worcestershire sauce and drain well. Stir in beef and parsley into soup just before serving.