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Friday, March 7, 2014

Cheeseburger soup

There's something wonderfully nostalgic about handwritten recipes.  But the thought of having recipie cards flying all over my kitchen gives me a headache.  I'd loose them all.  So I started a recipe book for my kitchen!  It has music notes on it, so I'm trying to think of a clever name for it, like "Kitchen Symphonies" or "Dinner Music" or "Songs For the Tummy". I'm still brainstorming..... 

But here's one of my favorite handwritten recipes.  The last time I made it was the first time I made it, and it was a huuuuge hit.  It filled up the entire crockpot and it was all gone that same night!  Everybody loved it.  And I think you will to! 

Here's the recipe, taken from my personal cookbook!

Start out with onions, garlic and ground beef. Brown all together in a skillet, then drain and add it to the crock pot. 

Veggies!  Peel the potatoes and cut them bite sized.  You can use whatever potatoes you'd like; red, russet, white, etc.  I use white potatoes.  I also added celery, two stalks.  Celery is a superfood, and I think the crunch represents lettuce on your burger.    After they're washed and chopped, add to the crock pot. 

Then add the broth, salt and peppers, and ketchup.   I used probably about double the amount of ketchup than the recipe states. I always use a lot of ketchup on burgers, so I figured I should add extra to the soup.  The recipe calls for mustard but I don't add mustard, and I wouldn't even think of it!  Up here in New York we don't put mustard on burgers!  Yuck!     Mix it all up and cover for like 5 hours on high, 10 hours on low. 

About an hour before dinner time, melt the butter in a saucepan.  Add flour and milk and whisk it all together.  Take pan off the heat and add cheese. Add to soup after it's all melted. 

I think I may need a bigger crock pot! 

The cool thing about this being cheeseburger soup is you can make it taste like most cheeseburger varieties!  Like turkey burgers? Use ground turkey meat instead of ground beef.  Or add mushrooms and use Swiss cheese for a Mushroom & Swiss Classic.  You can top the soup with cooked bacon crumbles, chopped pickles, or extra cheese.  Personally I like the way it is right from the pot.  :) 

I hope you enjoy this soup if you do try it! 

~the craftmeister