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5:48 pm
October 27, 2008
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beeyourself
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Cheeseburger Soup
Makes around 12 cups
1 large onion, chopped
¾ to 1 cup shredded carrots (I grate mine because I have carrot haters in the family – and when grated, it looks like cheese and they don’t know…)
1 cup celery – small dice
jalapeño, minced (optional – we just like peppers in about everything)
1 pound lean ground beef
1 teaspoon dried basil
1 teaspoon dried parsley
32 oz. fat-free chicken broth
4 cups or so of chopped potatoes (keep the chop on the small side, and it cooks faster)
1 cup skim milk
¼ cup flour
8 oz. Velveeta Light
¼ cup light sour cream
In skillet, brown beef, add onions, carrots and celery towards end of browning – drain, if needed. Transfer to pot. Add basil, parsley, broth and potatoes. Cover and simmer until potatoes are tender. Blend milk and flour; add slowly to soup. Cover and simmer to thicken. Stir in cheese to melt. Add sour cream and heat through. Do not boil.
***I tend to cook low fat. You can make this recipe even skinnier by adding fat free sour cream. I don’t like the stuff! You can make this recipe richer by using milk with fat, broth with fat and regular Velveeta and regular sour cream.
It cooks up quickly once everything is chopped – so you could chop everything in the morning and throw it together in the evening.
This is good with homemade bread or yeast rolls. It heats up great for lunches the next day.
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3:54 pm
January 28, 2009
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Pete
| | WV | |
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It's simmering right now! It smells great already.
Has anyone ever tried this with beef broth? Seems like it would be a logical choice, since we are trying to simulate a burger.
Was hoping that this would be enough to share with the neighbors, but it doesn't look like it will be that much. Of course, it's in the huge crockpot.
Also, it seems like there is not enough liquid in the pot to cook the potatoes. They are not all covered. Guess it will take some stirring here and there. (Yes, I checked and double checked my carton of chicken stock. It really was the 32 oz box!)
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Anulos qui animum ostendunt omnes gestemus!
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5:07 pm
January 28, 2009
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Suzanne McMinn
| | Sassafras Farm in Roane County, WV | |
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I made this several nights ago, by the way, and my kids LOVED IT. Though, I did leave out the onion because of my daughter. (I would have liked the onion in there!)
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5:12 pm
January 28, 2009
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beeyourself
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Pete said:
It's simmering right now! It smells great already.
Has anyone ever tried this with beef broth? Seems like it would be a logical choice, since we are trying to simulate a burger.
Was hoping that this would be enough to share with the neighbors, but it doesn't look like it will be that much. Of course, it's in the huge crockpot.
Also, it seems like there is not enough liquid in the pot to cook the potatoes. They are not all covered. Guess it will take some stirring here and there. (Yes, I checked and double checked my carton of chicken stock. It really was the 32 oz box!)
I worried about the chicken broth with hamburger…but it just tastes better with chicken broth. I have several recipes this way – I call them strange – but they work!
It makes a lot Pete…we're hogs here, and have enough for two meals! 
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5:25 pm
January 28, 2009
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beeyourself
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Suzanne said:
I made this several nights ago, by the way, and my kids LOVED IT. Though, I did leave out the onion because of my daughter. (I would have liked the onion in there!)
My son didn't like onion for the longest time. Some times I'd fool him – I'd blend it so there were no lumps. Other times I'd dish some out before I added it… (He still hates carrots, so I grate them, and he thinks it's cheese…and I told my husband to keep his mouth SHUT!) Now he loves onion – he loves everything he used to hate (except carrots)…just so you know, there is hope!
We throw in lots of hot peppers too…
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5:30 pm
January 28, 2009
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Pete
| | WV | |
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Am so accustomed to putting everything into the crockpot that this one went in there. Big mistake, even on high, it is taking forever for the potatoes to cook! And they are cut in very tiny pieces.
Beef stock might just overpower everything else. It certainly smells heavenly this way. And seems to be universaly loved by everyone around here who has tried it. Can't imagine it without onions!
Maybe it will be ready for a midnight snack? The basil is driving me plumb crazy!
Please, everyone, accept my appologies for moving this recipe. As I hit the transmit button it occurred to me that in doing so I have now moved this recipe off the back page where it was easy to find…
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Anulos qui animum ostendunt omnes gestemus!
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5:54 pm
January 28, 2009
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beeyourself
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Pete the recipes aren't in any order – and they get moved – so no problem!
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7:13 pm
January 28, 2009
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Pete
| | WV | |
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Oh man, oh man, oh man! That was about the most delicious soup I've ever eaten, anywhere around the world! W-O-N-D-E-R-F-U-L!!! (And I don't like ground beef in soups, and generally don't like creamed soups!) We especially liked the no salt added part of it. I might add a little black pepper, or white pepper. Or not. Some day we will try it with a jalepeno, but didn't have one today.
Suzanne, by the time this was done in the crock pot, the onions & celery had disappeared. If I hadn't know they went in, I'd never have known. There were still small pieces of carrot, but nothing to speak of. Just pure delight!
Oh, and I gave up waiting for the potatoes to get mushy. They were cooked, so I mashed them a bit with a potato masher. Naturally, there was some tasting going on. It was great from the very first, then only got better with each addition.
Definitely a keeper. Wouldn't change a single thing about it. You guys keep putting up stuff like this and I may learn to enjoy cooking after al!
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Anulos qui animum ostendunt omnes gestemus!
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10:09 pm
January 28, 2009
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Belladonna
| | Bossier City, Louisiana | |
| Super Chicken | posts 924 | |
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Bee, that looks good…I am a carrot hater, so would grate mine too. LOL
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9:35 pm
January 30, 2009
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beeyourself
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For Liz! 
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8:44 pm
February 24, 2009
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Pete
| | WV | |
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Was afraid that the first time was a fluke and that it wouldn't be so good on the second try. Wow! Was I wrong! It is just as wonderful the second time around. WE had it with warm pumpernickle this time. Good, but probably a lighter bread would be better.
Also, something seen in the past couple of days (not sure if on the web or TV) about potatoes that everyone else probably already knows about potatoes: If you are cooking something where you want the potatoes to get really soft, use bakers because they tend to get mushier when boiled. (Is that a word??) For stews and soups where you want the potato to maintain it's shape, use other potatoes. (I missed the part about what particular varieties that might be)
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Anulos qui animum ostendunt omnes gestemus!
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7:03 am
February 25, 2009
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CindyP
| | Hart, MI | |
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I always use a waxy one like yukon gold for soups and stews………….or red ones, if I have them!
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“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.” ― Alfred Sheinwold
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7:52 am
February 25, 2009
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Pete
| | WV | |
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| posts 7875 | |
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An opportunity exists for someone to place more info about potatoes on the web! I tried researching the different types of potatoes for their characteristics. The Idaho Potato site and the national potato groups had all sorts of great info about nutrition, etc, but so far no list of the different types and their characteristics.
It's out there, you know it is! Probably in a seed catalog somewhere… 
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Anulos qui animum ostendunt omnes gestemus!
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8:06 pm
February 25, 2009
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Shells
| | Vancouver Island, British Columbia | |
| Superstar | posts 1184 | |
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This recipe does sound so good but …. do you think a cheese sauce would work in place of the velveeta?? Not so much a fan of velveeta, but the soup just sounds sooooooo good.
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8:20 pm
February 25, 2009
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Pete
| | WV | |
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Since I've only made it twice, my opinion is hardly expert! I suppose that a sauce would work, but the Velveeta is so EASY to use for this. And it tastes good.
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Anulos qui animum ostendunt omnes gestemus!
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11:16 pm
February 25, 2009
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beeyourself
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Shells said:
This recipe does sound so good but …. do you think a cheese sauce would work in place of the velveeta?? Not so much a fan of velveeta, but the soup just sounds sooooooo good.
I'm not a fan of regular Velveeta…but I've found I can use the lite (it's less salty)…by the way, this is a Weight Watchers recipe…
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1:08 am
February 26, 2009
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GeorgiaZ
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Guess Im the goofy one, I love velveeta! I grew up on it. When I was little it was the cheap cheese. Mom said it was 75cents a 2 lb box. So we had it in everything. The biggest treat was grill cheese. She also would grate it up add pimentos and miracle whip for pimento cheese sandwiches. I still love it. But it doesnt love me anymore.
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1:59 am
February 26, 2009
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Shells
| | Vancouver Island, British Columbia | |
| Superstar | posts 1184 | |
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I think thats why I don't like it, we grew up with it, because it was the cheap cheese. Now its no cheaper than a regular block of cheddar.
I will look for the lite velveeta.
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10:56 pm
February 27, 2009
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mschrief
| | Tacoma, Washington | |
| Big Chicken | posts 56 | |
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I made this soup and it really turned out great. I used 1 1/3 lb 7%
hamburger, a bit more velvetta and a cup more milk. Very tasty and hearty. Good winter soup.
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11:06 pm
February 27, 2009
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beeyourself
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mschrief said:
I made this soup and it really turned out great. I used 1 1/3 lb 7%
hamburger, a bit more velvetta and a cup more milk. Very tasty and hearty. Good winter soup.
I'm so glad you liked it! (I used to live in Puyallup) I've always said, you know if someone is from Washington State – if they can pronounce the towns…
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