It's Fall Y'all! Bring on the Soup



It is officially FALL y’all!! My favorite time of year has arrived. Time to get the silk maple leaves and faux pumpkins from the attic, buy some mums and pansies, and light the pumpkin pie scented candles.

It is also time for soups to return to my monthly menu. I make soup all year round but really, 100 degrees and a heat index of 103 is just not weather for soup eating. I make most of my soup recipes in Fall and Winter and, this year I am starting with Cheeseburger Soup. (Image is not mine, I forgot to take one, oops)

Cheeseburger Soup is really just potato soup with hamburger added; and a lot of Velveeta. I’m not going to go on and on about the soup, I really get annoyed when bloggers do that. So here is the recipe, if you make it, give me a shout, especially if you add something I didn’t think of!


Cheeseburger Soup Serves 6-8 Calories? You don’t want to know.

Ingredients

4-6 Large Yellow or Red Potatoes, Peeled and diced

1 medium yellow or white onion, diced

1 lb of ground beef, (I use 80/20)

8 oz Velveeta Cheese

3 Tablespoons of Fresh Parsley chopped

Or 1 Tablespoon of dried Parsley

1 teaspoon of garlic powder

1 teaspoon salt/pepper

½ teaspoon onion salt (or powder)

1 can of Evaporated Milk (I use the low fat)

Directions

1. In a large stockpot add potatoes and onions, salt and enough water to just cover. Bring to a boil, lower heat and cook until fork tender. Remove from heat. Drain some water off if it looks to be more than 3 cups. Smash some of the potatoes with a masher but leave some chunks!

2. While potatoes are cooking, brown ground beef: season with the garlic powder, salt, pepper (to taste), and onion salt (or powder) Drain

3. Add drained hamburger to the potatoes and onions, return to low heat.

4. Add evaporated milk, Velveeta, parsley and salt and pepper to taste.

5. Heat through, careful not to scald the milk.


Garnish? You can sprinkle some shredded cheese though there is already a lot in this soup. Croutons might be good. We just have oyster crackers.

Serve this with warmed French bread, salad, or a relish tray and be sure to include the pickles; pickles go with cheeseburgers.







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