Thursday, October 30, 2008

Cheeseburger Soup

This is the first time that I am bragging about a recipe. Here in the North Carolina Piedmont we are experiencing a cold snap, which is the perfect time for soups. Let me state that I am not really a soup person, but this recipe has changed my mind. I also have to mention that my 15 year old daughter can be a fussy eater and her bowl was cleaned in record time!

6 medium potatoes, peeled and cubed
1 small carrot, grated
1 small onion, chopped
1 tablespoon red pepper flakes (substituted for lack of fresh jalapenos)
3 cups of water
2 beef bouillon cubes
2 garlic cloves, minced
1/8 teaspoon pepper

In a soup kettle, combine all these ingredients (listed above); bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until potatoes are tender.

2 pounds ground beef
1/2 pound sliced fresh mushrooms
2 tablespoons butter
5 cups milk, divided
6 tablespoons all-purpose flour
1 package (16 oz) Velveeta

In large skillet, cook beef and mushrooms in butter over medium heat until meat is no longer pink; drain. Add to soup. Stir in 4 cups of milk ( I used 2%); heat through.
In a small bowl, combine flour and remaining milk (1 cup) until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted. Garnish with bacon.

Yield: 14 servings (about 3 1/2 quarts)

This is a lot for a family of three, but that means I get a break from cooking with the left overs.

1 comment:

Zu-Li Designs said...

I'm not into soups either, like you said, but this sounds good! I will have to try it. Thanks for posting the recipe!