Every year when the weather turns the slightest bit cool, my family always asks me to make their favorite soup~Cheese Burger Soup. The other day it happened again. The brisk air in the morning and I already had a couple of my kiddos begging me to make it.
I thought I would share the recipe. Well, it's kind of a recipe. I don't really use one when I'm cooking although when it comes to baking I always follow a recipe to the tee.
Here's what I do, you can change the measurements to suit your family's needs. My family always request that I make a huge batch.
5 lbs ground beef or ground sirloin
1 to 2 onions diced
5-6 carrots diced
1/2-3/4 stick butter
12 cups potatoes (I use my processor to slice the potatoes quickly into thin rounds)
Chicken broth, enough to cover potatoes. I use 8-10 cans. You can also use 1/2 broth and 1/2 water if you want.
2 tsp Fresh Rosemary, chopped
Salt and Pepper to taste
2-3 blocks of Velveeta Cheese cubed
1 can Evaporated Milk
Sour Cream and Green Onions to garnish
First in a skillet brown the beef, drain off any fat if there is any.
Next in a large stock pot, melt butter then add the onions and carrots, salt, pepper and Rosemary and saute for 7 minutes, until the vegges are soft.
Then add the potatoes and cooked ground beef. Next add enough chicken broth to cover the potato/beef mixture.
Bring to a boil long enough to cook potatoes, about 30 minutes.
When the potatoes are soft, turn down the heat and add Velveeta cheese and Evaporated Milk. Stir until melted. You do NOT want this to boil after adding the cheese, it will scorch quickly. Ask me how I know. :0)
Dip into bowls, garnish with Sour Cream and green onions if you have them.
This is a recipe that you can truly play around with. The measurements don't have to be exact, just have the ingredients listed and make to your liking.
From the Heart,
Wow Us Wednesday
Full Plate Thursday