Tag Archive | Soup

Panda’s Cheeseburger Soup

My family is always telling me that I need to write down my recipes so I can create a cookbook.  I am not one for measuring my ingredients, so every time I make something it is never the same, and sometimes I can’t even recreate it at all because I don’t write down what I put in it.  I am the type that might start from a recipe and then add what every I want to it and make it my own.  In fact I hope that is what you do with this recipe, tweak it to make it your own.  As for the name I chose referring to “Panda” it is named for my daughter Freya who loves Pandas and really likes my Cheeseburger Soup.  I have to admit that because I had to measure the ingredients to write this it was actually the best batch of cheeseburger soup I’ve made (what a surprise).   So here goes:

 

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PANDA’S CHEESEBURGER SOUP

Ingredients for step 1

  • 1 pound of Hamburger
  • 1/2 to 1 chopped medium Onion ( I used sweet onion)
  • 2 to 4 Garlic Cloves  minced  (we like garlic so I used 4)
  • 1 Tablespoon of Chicken Bouillon
  • 1 1/2 to 2 teaspoons of Montreal Chicken Season
  • 1/2 teaspoon of Granulated Garlic
  • 1/4 to 1/2 teaspoon of Pink Salt or your salt of choice  (we only use pink salt now I get mine from Amazon in bulk.)
  • 1/8 teaspoon of Pepper
  • 1/8 teaspoon of Paprika
  • 1/8 teaspoon of Turmeric

Ingredients for step 2

  • 2 teaspoons Worcestershire Sauce ( I used Lea & Perrins)
  • 1 (10 3/4 oz) can of Condensed Cheddar Cheese Soup

 

Ingredients for step 3

  • 1 1/2 Tablespoons of Better than Bouillon Beef Base (plus) 32 oz  of Water {OR} 32 oz of Beef Broth
  • 1/4 cup Ketchup
  • 2 Tablespoons Mustard
  • 2 to 4 cups of Potatoes ( I like lots of potatoes so I used 5 large Gold Potatoes)
  • 1 cup shredded Cheddar Cheese ( I used Sharp)
  • 1 Serrano Chile  minced*

*( I used  plastic gloves to avoid direct contact when I cut up the Chile, because hot Chile peppers contain volatile oils that can burn your skin and eyes. If your bare hands do touch the Chile peppers, wash you hands well with soap and water.)

 

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  1. Put all the ingredients for step 1 into your crockpot (if you have one that has a brown/sauté feature like mine) or in a large skillet, cook over medium heat until the meat is brown.

 

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   2.  Add the ingredients for step 2 and cook for 1 to 2 more minutes.

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  3.  If you used a skillet to brown in put the mixture into the crockpot.  Add the ingredients for step 3 into the crockpot, stir to combine.  Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.

 

 

Serve and enjoy

Serve and enjoy

 

 

You may think that the Serrano Chile is going to make this hot but it doesn’t.  I made it once without the Chile (only because I forgot to get it and didn’t have time to get one) and I found that it does need the Chile, it really adds a lot of flavor.

I hope you try this and enjoy it as much as we do.  Let me know how you liked it.  When you made it did you make any changes, if so what were they?

Thanks for stopping by and have a Blessed day,

Vickie (Zebiesmom)