Cheeseburger Soup

6 potatoes, peeled and cubed

1 carrot, grated

1 onion, chopped

1/2 c chopped green pepper

2 T chopped, seeded jalapeno pepper (optional)

2 1/2 c water

2 beef bouillon cubes

2 garlic cloves, minced

1/8 t pepper

1 1/2 - 2 lbs ground beef

1/2 lb sliced fresh mushrooms

5 c milk, divided

6 T flour

16 oz American cheese, cubed

In a large saucepan or soup kettle, combine the first nine ingredients; bring to a boil.  Reduce heat; cover and simmer for 15 - 20 minutes or until potatoes are tender.  Meanwhile, cook beef and mushrooms until done; drain.  Add to the soup.  Stir in 4 cups milk; heat through.

In a small bowl, combine flour and remaining milk until smooth; gradually stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat; stir in cheese until melted. 

Creamy Bacon Mushroom Soup

I found this recipe in an old Taste of Home Magazine at my mother-in-law's and wanted to give it a try.  Here's the rub:  I thought I had all the ingredients, but when I was in the middle of fixing it, I realized I was missing something important:  the cream.  (Also in the middle of it, my sons who were playing soccer -- in the house! -- managed to send the ball sailing into the onions in a dish which broke into a gazillion pieces.  But that's beside the point.  I just thought you might appreciate knowing under what conditions this soup managed to get made.)  I'm going to give you the ingredients that are called for, but I'll also tell you what I did instead.  You can take your pick, because it was yummy!  And my kids, who aren't big on mushrooms, even liked the soup.  (Which after their fiasco, they'd better like it!)

1 package of bacon, diced

1 lb sliced fresh mushrooms

1 medium onion, chopped

3 garlic cloves, minced

1 quart heaving whipping cream

1 can chicken broth (or 2 cups)

1 package shredded cheese (we like Monterey Jack)

3 T flour

1/2 t salt

1/2 t pepper

3 T water

In a soup kettle or large saucepan, cook bacon over medium heat until crisp.  Using a slotted spoon, remove to paper towels, drain, reserving 2 T drippings.  In the drippings, saute mushrooms, onions and garlic.  Stir in cream and broth.  (I was missing the cream, so I improvised.  I used 1 1/2 cups whole milk, plus 5 oz of cream cheese.  It's what I had.  It worked!  Just stir a lot to melt the cream cheese.)  Gradually stir in shredded cheese until melted. 

In a small bowl, combine flour, salt, pepper and water.  Whisk until smooth.  Stir into soup.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Garnish with bacon.  Makes about 8 servings.  Really yummy!  Serve with your choice of bread.

Slow-Cooker Veggie Soup

This is great on cold winter days. We like it with corn bread, corn muffins or best bread machine bread.

1 lb ground beef (or use beef roast), cooked
1 can diced tomatoes
1 can tomato soup
3 c water
3 beef bouillon cubes
2 potatoes, peeled & cubed
2 onions, diced
3 celery ribs, sliced
2 carrots, sliced
1/2 t basil
1/2 t oregano
1/2 t salt
1/2 t pepper
1 1/2 c frozen veggies

Place all ingredients in a crock pot, cover, and cook on low 6 - 8 hours.

Tortilla Soup

Easy and tasty!

1 pkg taco seasoning
2 1/2 c chicken, cooked and diced
14 oz can chicken broth
1 can cream of chicken soup
11 oz can mexicorn
8 oz sour cream

Combine all the ingredients, except sour cream, in a saucepan and simmer for about one hour. Remove a large bowl of soup and stir in sour cream, return this to your pan. Simmer until read to serve. Top servings with shredded cheese, sour cream, salsa and tortilla chips.

White Chili -- Southwest Style

One of my most-requested dishes.

2 lbs boneless chicken breasts, cut into bite-sized pieces
2 onions, chopped and divided
4 -- 15.5 oz cans Great Northern beans
4 c chicken broth
3/4 c salsa
2 t cumin
1 t oregano
1/4 t red pepper
8 oz Chile peppers, chopped
garlic powder to taste
cooking oil

Cook chicken and one onion in oil until done. Drain and place in a slow cooker. Add the remaining ingredients and cook 4 - 6 hours on high or 8 on low. (This may be prepared on the stove top in a much shorter time.) Serve with tortilla chips, salsa, sour cream and shredded cheese.

Taco Soup

1 lb ground beef
1 onion, chopped
1 package ranch-style dressing mix
1 package taco seasoing
1 c water
2 cans diced tomatoes with green chilies
1 can black beans
1 can cream style corn

Brown beef with onions in a medium-sized dutch oven. Drain excess grease. Add remaining ingredients and simmer for 20 minutes.

Top with shredded cheese and/or sour cream and corn chips!