I found a great way today to make two soups quickly--one that is an easy family favorite and one that works for my husband's low carb eating lifestyle.
The first one, Cheeseburger Potato Soup, is one of the easiest soups I make. I am all about Sandra Lee's Semi Homemade books and recipes, and this one could easily qualify as one of hers! Unfortunately, I don't have a "real" recipe--so bear with me while I try to get it down in writing! ;)
Here is how I made it.
1 to 2 lbs of ground beef (we like a lot of meat in ours)
1 (32 oz) bag of frozen hash browns (cubed)
1 quart of half and half or cream
2 to 3 quarts of milk or half and half
1 1/2 lbs of shredded Velveeta
1/2 lb of shredded cheddar
Optional: 3 stalks of celery and one large onion and olive oil or butter
Seasonings to taste: salt, pepper, basil, garlic herb seasoning, worcestershire powder,parsley
1. Optional: Cook chopped onion and celery in skillet until tender.
2. Cook ground beef and drain. (When I am making something the next day with ground beef, I put ten pounds of it in my huge crock pot, turn it on low overnight, and let it cook. The next morning I drain it and use part of it for my recipe and either freeze the rest of it or make something else.)
3. Put everything in the crock pot and cover and cook on high for three hours or low for five to six hours.
4. At the end of the cook time, whisk 1/4 cup of cornstarch in 1/2 cup very cold water and whisk that mixture into the hot soup. Cook uncovered for another hour or so on low or half an hour on high until thickened.
Serves 10.
Cheeseburger Carrot Soup
Same ingredients except for the following:
1 lb of ground beef (we like a lot of meat in ours)
1 lb of carrots, steamed and cut into small cubes
1 lb of carrots, steamed and cut into small cubes
1 quart of cream
1 quart of half and half
3/4 lb of shredded Velveeta
3/4 lb of shredded cheddar
Optional: 3 stalks of celery and one large onion and olive oil or butter
Seasonings to taste: salt, pepper, basil, garlic herb seasoning, worcestershire powder,parsley
1. Optional: Cook chopped onion and celery in skillet until tender.
2. Cook ground beef and drain. (When I am making something the next day with ground beef, I put ten pounds of it in my huge crock pot, turn it on low overnight, and let it cook. The next morning I drain it and use part of it for my recipe and either freeze the rest of it or make something else.)
3. Put everything in the crock pot and cover and cook on high for two hours or low for four to five hours.
4. At the end of the cook time, whisk in 1 bar (8 oz) of full fat cream cheese. Cook uncovered for another half an hour on high until thickened.
Serves 6.
