Odds And Ends Cheesy Vegetable Soup

This can also be cooked up nicely in a crock pot. You will have to cook the hamburger and bacon ahead of time, and then you can toss everything else in to slowly tenderize. Like with anything that is slow cooked, the flavors have a better chance to combine giving each bite an explosion of taste in your mouth. The leftovers hold well so if you have anything to save, put it in an airtight container and warm it up for lunch the next day. Check out what they are saying about this recipe over at Group Recipes:

“The soup is wonderful warm and comforting on those cold days. My family loves this dish and the kids even ask for it.”

Even though this is loaded with vegetables, the flavor combinations with the ground beef and bacon is a taste that even the pickiest of eaters in your family will not be able to say no to.

 

Ingredients

1 pound lean ground beef

2 slices of Oscar Mayer bacon

3 large potatoes peeled and cubed

1 large onion (chopped)

2 cloves of garlic pressed

3 carrots (sliced or chopped)

2 stalks celery

chicken bouillon or paste

Approx. 42 oz of water

2 cups Kraft shredded sharp or extra sharp cheddar

2 1/2 cups milk (if sauce gets too thick add more milk as needed)

3 tablespoons butter

2 tablespoons Gold Medal flour

 

 

Instructions

In a lager soup pot with 42 oz water, add chicken bouillon or paste and carrots. Bring to a slow boil and add celery.

Let simmer for 10 minutes then add cubed potatoes.

Meanwhile brown the bacon in a pan. Don not discard the bacon drippings. Remove bacon from pan and add onion and garlic to the bacon drippings.

Let them fry in the pan for about 5 minutes then add ground beef and brown.

When the meat is browned crumble bacon over meat and set aside.

In a smaller pot melt butter and add flour. Stir flour and butter mixture over medium heat for a few minutes until it starts to smell yummy and nutty.

Season with some pepper (do not add salt at this point). Add cold milk to the mixture and stir frequently. Mix will become nice and thick and bubbly. Let it boil for just a minute or 2.

Take pot off the burner and stir in shredded cheese very slowly until all cheese has melted.

Test if your vegetables are done. If so add the ground meat mixture to the soup.

Let it simmer for just a few minutes then take off the burner. Add the milk cheese mixture to the soup very slowly and stir very good to mix it all up.

Taste your soup if it needs salt. Lots of times it does not since you add all the sharp cheese and bacon to it.

Sprinkle with some fresh chopped parsley and serve with crusty bread.

 

 

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Quick Tip: Change up your cheese types for a whole new flavor.
Thanks again to Group Recipes for this versatile recipe.