Cheeseburger Soup

Slightly adapted from Cookies and Cups


1 T. olive oil
2 large Melissa’s shallots, chopped
1 pound ground chuck
1/3 cup flour
2 tsp. Montreal Steak Seasoning
2½ c. beef broth
1 tsp. Worcestershire sauce
1 12-oz. can evaporated milk
1½ c. grated cheddar cheese

Heat the olive oil in a large pot (I used this one) over medium heat. Stir in the shallots and sauté for 5 minutes, until translucent. Add the ground chuck, and cook until no longer pink, 8-10 minutes; drain fat.

Sprinkle flour and steak seasoning over meat and stir until coated. Stir in beef broth, Worcestershire, and evaporated milk until combined. Bring mixture to a boil, stirring frequently.  Reduce heat to low and simmer 30 minutes.

Stir in cheese until melted. Serve warm and topped with desired garnish.

Garnish suggestions:
Chopped tomato

Chopped red onion
Shredded lettuce
Crumbled bacon
Chopped pickles
Drizzles of mustard or ketchup