Hello Friday you beautiful sexy thing, oh how I have missed you! I’m sure everyone can relate to that in some capacity! Who is ready to kick off this weekend? I sure am. Do I have plans you ask? Nope. It’s just gonna be nice to have everyone home where we can relax and just do whatever is clever.
I do suppose that I want to at some point rent the movie “Spy” with Melissa McCarthy. That girl is a hoot. Seriously, love her! Maybe catch up on some Hulu binge watching while I have the chance. These Fall premieres aren’t going to watch themselves. This girl needs to catch up!
So yesterday I got the lovely experience of having to have a tooth pulled. Yup, been there done that. So you all know how it goes….what the heck do I get to eat now?!?! Well luckily I knew a while ago that I was getting this done so this gal planned ahead. Ahhhh, you see how that works! And my husband says planning doesn’t do anything….men. Shows him.
Lol anyways. If you guys are fans of the ever lovely Diners, Drive-in’s and Dives over on the Food Network then you may be familiar with this lovely dish. Cheeseburger Soup…or heaven in a pot as I like to call it. Full of all the great components of a hamburger but in soup form. Minus my ever-loving peanut butter…because that’s just how I roll.
This soup is super simple to make and comes together in under an hour. If your turned off by the fact that there is lettuce and tomatoes in a soup don’t fret, leave them out. But surely you’ll be missing something for sure. The lettuce and tomato give this soup the umph that it needs to make it taste so creamily delicious!
Now that the weather is turning cooler and it is officially Fall, whip yourself up a batch of this cheesy goodness and you’ll want it over and over and over again like this gal!
- 1 lb ground beef
- 1 medium onion chopped
- 2-3 Tbs butter
- 16 oz. chicken broth
- 1 pint half and half
- Slurry 1/4 cup flour mixed with 3/4 cup water
- 1 lb Velveeta cubed
- 1/2 head lettuce chopped
- 1-2 medium tomatoes chopped
In large pot saute your onions in butter until translucent. Remove from pot.
Add ground beef and cook until brown, remove and drain.
In same pot add your chicken stock and slurry and bring to boil, stirring until thickened.
Add your half and half and Velveeta and reduce heat. Stir until cheese is melted.
Add the ground beef and onions back and reduce heat to low.
Cover and cook for 40 minutes or until thickened.
Add chopped lettuce and tomatoes, serve.