It is Surprise Recipe Swap reveal day! This month I received Kris of Sugar Cookies and Peterbilts
. I was very excited to receive her blog because she is from Wisconsin!! Seeing as I live in Green Bay I love finding fellow Wisconsin bloggers. In addition to having tons of yummy looking recipes Kris lives on a farm and has many different posts about life on the farm. When I started looking for a recipe to make I was hoping to find a soup recipe to warm our tummies while it is still cold. I came across a recipe for Cheeseburger Soup
and thought it sounded delicious. Ron is a velveeta lover and I, like Kris, am not always a fan. However, this soup is fantastic! I stayed true to the original recipe, but added a little extra water and veggies. Ron and I both loved this soup! It hit the spot perfectly on a particulaily damp evening...hopefully that will be ending soon and spring will be here!
Thank you Kris for a great recipe and thank you to Hungry Little Girl
for hosting our swap! Check out her blog to join in the fun!
3 1/2 cups water
2 1/2 cups cubed potatoes (I used russets with the skins on)
3 carrots, chopped
1 small onion, diced
1 green pepper, chopped
4 stalks celery, chopped
1 jalapeno, seeded and diced
1 clove garlic, minced
1/2 tsp salt
2 beef bouillon cubes
1 1/2 lb lean ground beef
2 1/2 cup milk, divided
3 Tlb flour
1/2 lb Velveeta, cubed
In medium pot add water, potatoes, carrots, onion, celery, bell pepper, jalapeno and garlic. Sprinkle salt and bullion over mixture. Over medium heat, bring to boil. Then reduce heat, cover and simmer for 15-20 minutes, or until your potatoes are tender.
While your veggies are cooking brown the beef in a skillet and drain when no longer pink. When the potatoes are tender, add beef and 2 cups of milk to the saucepan. Combine remaining 1/2cup milk with flour, stirring until smooth; add to soup. Bring to a low boil and cook, stirring until thickened, about 3 minutes. Reduce heat to low, and stir in cheese until melted.