“I’m packing your extra pair of shoes, and your angry eyes just in case.”

My brain has angry eyes right now.

I’m rather sick and tired of new illnesses and new drugs that keep popping up.

Really, I am.

Not to mention the fact that everytime something does come up, I happen to be watching TV at the time and without fail, it has something to do with what disease(s) I have.

So now I am blue… and puffy as all hell from the increased doseage of steroids I had to take on Thursday for the RHC and it’s not going away.

It’s just one kick after another, it seems.


Topic change: I made Cheeseburger Soup for dindin, though thinking about it after the fact, it’s more like a fully loaded baked potato soup.

The original recipe I found on AllRecipes was doctored as per usual and can be found here.

I have a rather embarassing admission to make — I had The Hubbs buy a block of Velveeta just for the soup. I’ve never purchased this strange stuff before and didn’t know what to expect other than ‘great melty cheeziness’. It comes in a cardboard box, like you’d find with shortening/lard, but inside is this bright orange slab of goo, almost vaccuum sealed in heavy-duty plastic. It was the most bizzarre thing I’d ever seen.

For the veggies: I zipped it all through the food processor until it became one amalgamated mess. Having a cold makes me lazy in the veggie chopping department and this way the soup was relatively smooth by serving time. You can obviously make this without the 2 hour simmer-time, I just found that the potatoes broke up nicely and made it relatively smooth & creamy without really needing any extra dairy like milk. Though having said that, the optional addition of sour cream to individual bowls at serving time is pretty awesome.

Anyhow, onto the recipe:

Cheeseburger Soup

1 lb ground beef
1 large onion, chopped
3 stalks celery, chopped
1 handful baby carrots, chopped
1 ginormo heaped Tbsp of chopped garlic
1 tsp dried basil
1 large palmful dried parsley
olive oil
3 cups chicken broth
4 cups frozen hashbrowns
bacon salt & garlic salt
1/2 brick Velveeta, cubed
Sour cream, optional

* In a large pot, warm olive oil and butter over medium heat and add veggies.
* Cook until the veggies have sweated out their juices and are nice and soft.
* Push the veggies to the side and add beef, cook until browned through.
* Season meat and vegetable mixture with basil & parsley and mix well.
* Add frozen hashbrowns to the pot and stir until everything is well combined.
* Add chicken stock, bring soup to a boil and leave to simmer for two hours.
* When ready to serve, season with bacon salt, garlic salt & pepper, to taste.
* Add Cheez cubes and stir until melted.
* Serve with a big dollop of sour cream in each bowl.

As an aside — If I had been thinking in advance, what I would have done is fried up 3-4 slices of chopped bacon in the pot to render out the fat, set aside the bacon, and then fried the veggies in the bacon fat instead of using butter & oil. The bacon salt for seasoning was because it seemed like an alright substitute for the real bacon you can top each bowl of soup with, at serving time.

This would in all likelihood make an awesome crockpot soup. I would just dump all the ingredients into the pot, including the Cheez but minus the sour cream, and let it do its thing. But I’m lazy that way. I suppose if you wanted to do the “proper” crocking technique, you’d follow steps 1-3 as above, then throw it and all the remaining ingredients into the crock, give it a good stir, then set it and forget it.


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