Cheeseburger Soup

Cheeseburger Soup

1 pound lean ground beef
3/4 cup onion, chopped (or 2/3 cup diced)
3/4 cup carrots, shredded
3/4 cup celery, diced
1 teaspoon dried basil
1 teaspoon dried parsley
4 cups chicken broth
4 cups potatoes, peeled and chopped
3 Tablespoons butter
1/4 cup flour
8 ounces Velvetta, chunked or 1 to 1-1/2 cups cheddar cheese, shredded
1-1/2 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
1/4 cup sour cream
1 cup shredded Mexi blend cheese or cheddar
croutons

Dice veggies.
Add along with basil and parsley to beef and cook until veggies are tender.

Add broth and potatoes to beef mixture.

Bring to boil and simmer for 10-12 minutes or until potatoes are tender.

Meanwhile make your roux. Start by melting butter in small saucepan.

Add flour

and cook for one minute.

Add roux to soup stirring so as not to have lumps.

This is what is should look like so far.

Add milk...

Velveeta....

and sour cream.

Stir until blended and everything is melted in. Ladle into bowls and top with shredded cheese and croutons if you like.

If you leave the potatoes out you can freeze the rest of the soup.  While it is heating on your stove throw in your cooked potatoes!

Pin it:  http://www.pinterest.com/pin/273593746083270449/

Hamburger Potato Casserole

Hamburger Potato Casserole

1 pound ground beef

5-6 medium russet potatoes

1 can cream of chicken soup (originally called for crm of mushroom you could switch back)

3/4 cup milk

1/4 pound Velveeta

Brown ground beef and drain.

Meanwhile peel and slice potatoes into 1/4"-1/3" slices. Add to saucepan of water over medium heat. Simmer for 10 minutes or until soft. Drain.

Combine soup, milk, and Velveeta in pan you cooked hamburger. Warm until cheese is melted.

Add in cooked hamburger.

Spread a little of the hamburger sauce mixture in bottom of 9x13" pan.

Sprinkle some of the potatoes.

More sauce then potatoes.

Last bit of sauce on top.

Bake at 350 degrees for 20-25 or until hot.

You can add drained whole corn instead of some of the potatoes for a change up or even mixed vegetables or green beans.

Zuppa Toscana (Tuscan Soup - Sausage & Potatoes)

Zuppa Toscana

5-1/2 cups chicken broth
1/2 cup heavy cream or milk
2-3 medium russet potatoes
2-4 cups chopped kale
1-1/4 pounds mild or spicy Italian brats (usually pkg'd this way with 5 brats)
Pinch cayenne pepper
Paremesan Cheese

Combine broth and cream or milk in Dutch Oven over medium heat. Peel and chop potatoes into even pieces. Add to soup.
Chop your kale, making sure to remove the leave part from the tough vein first.

I grew my own flowering kale this year. It's so pretty!
Add to soup.
Remove casing from bratwurts and cook. Drain. Add to soup.
Simmer for up to 1/2 hour or until potatoes are tender. Serve with shredded Parmesan cheese