SOUP-ER SUNDAY MEAL

So, the weekend was cold and drizzly on Saturday morning, but by the afternoon, the sun was peeking through the clouds and I was happy Happy! I didn't get as much done as I would have liked, but that is the way that my Saturday's always go. My to-do list is always much longer than my can-do! LOL

Yesterday was a lovely day...went to church and heard an AMAZING minister talk about how you can take the educational process of text to text, text to world, and text to self and apply it to the Bible. It is soooo true! When you read the word in this way, it truly "comes alive." Much food-for-thought in his sermon. I could have listened to him all day!

Then, when we came home, I decided that Cheeseburger Soup was going to be on the menu for supper. I had already cooked the hamburger and peeled/sliced/diced the potatoes, so I threw them into the crockpot, added some chicken broth, cooked it until the potatoes were done, added the milk and cheese and voila! Supper!

And, it was a big hit! Even teen son had seconds...and he isn't a huge soup eater! He remarked that he couldn't believe how full he was getting off of "just soup!" I reminded him that this isn't just any ol' soup....this is the soup of Champions! I mean, come on, it has Meat! Potatoes! And Cheese! It is truly the Bad Boy of the soup world!! HAHA!

For those of you who would like the recipe, this is what I used:

--4 cups chicken broth
--1 T dried onion (or 1/2 of a white onion, diced finely)
--1 lb lean ground beef, browned and drained on the stove top
--2 potatoes, cut in 1-inch cubes

--1 cup milk (add later, can use soy )
--24 oz Velveeta, cubed (add later) *See Note*
--Tabasco sauce, optional
--crumbled bacon, optional

--onion or garlic salt, optional

--pepper, optional

--1/2 c, sour cream, optional

The Directions:
Brown the meat on the stove top with the onion, and drain fat. Set aside to cool a bit.

In a 5-6 quart crockpot, pour in chicken broth. Add potatoes. Stir in the browned meat and onion.

Cover and cook on low for 6 hours, or until onions are translucent and potatoes are tender. Stir in milk and Velveeta (and sour cream, if you'd like this added) 20-30 minutes before serving (this will minimize curdling) . If you'd like the broth thicker, blend a bit with a hand held stick blender.

*Note: Since I didn't have enough Velveeta cheese, I went ahead and added 1 can of cr. of mushroom soup and blended it in. That made it much creamier. I think 24 oz of Velveeta is waaay too much cheese. I think I'll modify this to about 8 oz of cheese (other recipes use only that much) and keep the cr. soup in. I also thickened the soup with a mixture of flour/water blended into a thin-ish paste and drizzled into the hot soup.

Garnish with Tabasco sauce and crumbled bacon if desired.

Like I said before, this was Seriously Yummy! I served it with some crusty whole-wheat rolls that I had on hand and it made a very satisfying meal.

I'm on the hunt for some good crockpot soup recipes. Does anyone have some that they'd like to share with me? If I make it, I'll feature it on my blog with all kinds of linky love credit!! :)

**A.Marie**