Cheeseburger Soup

Photo: Snow day = yummy soup!
I had soup on my mind and when I saw a recipe in my pintrest feed for Cheeseburger Soup and thought it sounded yummy. I researched several recipes and blended several ideas to create this gem. And boy is it a keeper!! It is really all the components of a cheeseburger in a bowl! YUMMY

Cheeseburger Soup
1 lb of ground beef
2 T butter
1 onions. diced
1 stalk of celery, diced
2 carrots. diced
16 oz (apx 1/2bag) of hash brown potatoes
1 T catsup
1 T mustard
1 T worchestire sauce
1 t salt
2 t pepper
1 t garlic powder
1 can diced tomatoes with juice
1 can rotel, drained
16 oz chicken broth
1 cup beer, opt you could add more broth or milk, etc
1 small box Velveeta cheese, cubed
1 cup milk
Brown ground beef, drain and set aside. Add butter, onions, celery, carrots, sauté until onions look translucent; add potatoes thru spices and allow to simmer until potatoes are warm and soft. Apx 20 mins. Add tomatoes, broth and beer and allow to heat thru then add cubed cheese, stir to melt and add milk and heat another 20 mins or so. It is SO rich and filling but really YUMMY!!
My family gobbled this up. ENJOY!!
xoxo, Mama Bird

I’m linking up to the weekend potluck go by and check out all the great recipes!!

Cindy C’s Creamy Chicken & Rice Soup


We had this soup tonight, and my tummy is feeling blissful…  thankful for my sweet Cindy  for creating the recipe and thankful for Carol  for sharing it on facebook! I immediately knew this would be yummy! First off everything that Cindy makes is delish and the ingredients just screamed comfort, which I was in need of!  This recipe makes enough soup to share or perfect to eat and freeze (my small family of 3, ate it twice and froze a batch!) We are big veggie lovers so I added more veg, note my tweaks)

Cindy C’s Creamy Chicken & Rice

In a frying pan:

1 stick butter

1 onion chopped (2 sweet Vidalia’s)

1 carrot grated (I used 3, diced)

Also add to frying pan:

1/2 t thyme

1/2 t marjoram

Pepper (white and black)

1/2 cup flour

Mix and cook until light golden brown.

Set off burner and wait until you see ****

further in the recipe.

In Stock Pot:

Bring 1 gallon of chicken stock to boil

3/4 cup wild rice.

After 15 minutes:

Add 2 cups white rice

after 30 minutes:

Add diced cooked chicken

1/2 cup peas (used a whole bag, apx 2 cups)

After 15 minutes:

When it returns to a boil


Add butter/flour mixture from before.

Stir until well blended.

Turn off burner or put on very low.

Add 2-4 cups half and half or cream at the end and heat through.

This is heaven in a bowl! I don’t know about you but, I am hoping that Cindy will share some more of her recipes!

xoox, mama bird