As promised earlier today, I posted that I would be creating new recipes for this blog. In a stroke of creativity this evening (and a craving for soup), I have created something delicious that includes meat, cheese and potatoes...on a very meager budget.
I absolutely LOVE bacon and blue cheese together. I love bacon blue cheese hamburgers, and I LOVE cheese of all kinds. So why not combine all these flavors into a soup for Fall? I love it when the temperatures begin to drop and we start marching toward Thanksgiving and Christmas. The sweet goodies begin to magically appear from the kitchen, and people want to drink hot cups of something delicious and build a fire. Summer used to be my favorite time of year, but I believe Fall has slowly taken over. I love the fires, the toasted marshmallows, and pumpkin spice in everything. love the colors, smells, and warm comfort of Fall favorites. Most of all, I love the food that we eat in the Fall when it starts to get cold--chili, soups, turkey, stuffing, hot chocolate, etc. This is the time of Shepherd's Pie and meatloaf. Fall is flavorful.
Tonight, it's Bacon Blue Cheeseburger Soup at our casa. It's easy to make, smells great on the stove, and doesn't break your budget. Enjoy!
My daughter's first bite shows the goodness of this recipe...her eyes rolled back in her head...and she just said, "Mmm."
Bacon Blue Cheeseburger Soup
1 1/2 lbs. ground beef (70% lean)
1 tsp. dried oregano
1 tsp. onion powder
1/2 tsp. smoked paprika
1/2 Tbsp. Worchestershire sauce
1 Tbsp. minced garlic
2 tsp. seasoned salt
1/4 tsp. white pepper
1 Tbsp. salted butter
1/4 c. blue cheese (crumbled)
2 Tbsp. real bacon bits
3 medium russet potatoes
3 c. chicken stock
1 can evaporated milk
6 oz. Velveeta cheese product
1 pkg. dinner rolls
1/2 c. shredded sharp cheddar cheese (for garnish)
Brown hamburger meat in a stock pot on medium heat. Add oregano, onion powder, paprika, garlic, seasoned salt, white pepper and butter to pot. When the meat is getting brown, add blue cheese crumbles and bacon bits, turn heat down to medium-low. Drain grease off the meat. Cube potatoes and add them to the meat. Let the flavors cook together for just a couple of minutes. Turn the stove down to low and add chicken stock. Allow the soup mixture to cook on low for 25 minutes, barely bubbling. Add the evaporated milk and the Velveeta cheese. Mash the potatoes in the soup to make it thicker. Mash until your own desired consistency is achieved. Mix until cheese is melted and soup is creamy. Serve hot! Sprinkle sharp cheddar cheese on top of each bowl of soup.
Servings: 6
$2.15 per serving
Serve with warmed dinner rolls and butter. Optionally, you can serve with a dollop of sour cream.
Happy Fall holidays from my house to yours.
--The Cheap Gourmet Mom
I absolutely LOVE bacon and blue cheese together. I love bacon blue cheese hamburgers, and I LOVE cheese of all kinds. So why not combine all these flavors into a soup for Fall? I love it when the temperatures begin to drop and we start marching toward Thanksgiving and Christmas. The sweet goodies begin to magically appear from the kitchen, and people want to drink hot cups of something delicious and build a fire. Summer used to be my favorite time of year, but I believe Fall has slowly taken over. I love the fires, the toasted marshmallows, and pumpkin spice in everything. love the colors, smells, and warm comfort of Fall favorites. Most of all, I love the food that we eat in the Fall when it starts to get cold--chili, soups, turkey, stuffing, hot chocolate, etc. This is the time of Shepherd's Pie and meatloaf. Fall is flavorful.
Tonight, it's Bacon Blue Cheeseburger Soup at our casa. It's easy to make, smells great on the stove, and doesn't break your budget. Enjoy!
My daughter's first bite shows the goodness of this recipe...her eyes rolled back in her head...and she just said, "Mmm."
Bacon Blue Cheeseburger Soup
1 1/2 lbs. ground beef (70% lean)
1 tsp. dried oregano
1 tsp. onion powder
1/2 tsp. smoked paprika
1/2 Tbsp. Worchestershire sauce
1 Tbsp. minced garlic
2 tsp. seasoned salt
1/4 tsp. white pepper
1 Tbsp. salted butter
1/4 c. blue cheese (crumbled)
2 Tbsp. real bacon bits
3 medium russet potatoes
3 c. chicken stock
1 can evaporated milk
6 oz. Velveeta cheese product
1 pkg. dinner rolls
1/2 c. shredded sharp cheddar cheese (for garnish)
Brown hamburger meat in a stock pot on medium heat. Add oregano, onion powder, paprika, garlic, seasoned salt, white pepper and butter to pot. When the meat is getting brown, add blue cheese crumbles and bacon bits, turn heat down to medium-low. Drain grease off the meat. Cube potatoes and add them to the meat. Let the flavors cook together for just a couple of minutes. Turn the stove down to low and add chicken stock. Allow the soup mixture to cook on low for 25 minutes, barely bubbling. Add the evaporated milk and the Velveeta cheese. Mash the potatoes in the soup to make it thicker. Mash until your own desired consistency is achieved. Mix until cheese is melted and soup is creamy. Serve hot! Sprinkle sharp cheddar cheese on top of each bowl of soup.
Servings: 6
$2.15 per serving
Serve with warmed dinner rolls and butter. Optionally, you can serve with a dollop of sour cream.
Happy Fall holidays from my house to yours.
--The Cheap Gourmet Mom
