Cheeseburger Soup

Cheeseburger Soup

Prep: 25 minutes/ Cook: 10 to 11 hours (low) or 5 to 5 ½ hours (high) Makes” 6 serving+

First prepared for John’s 68th birthday dinner on May 11, 2010.
Barbara Jarrell, Luminita, John, and Ellen

1 pound ground beef
½ cup sliced onion (1 medium)
2 cloves garlic
2 medium russet potatoes, peeled and cut into ½ inch pieces
½ cup sliced carrot (1 medium)
½ cup ketchup
2 tablespoons yellow mustard
½ red bell pepper, seeded and chopped
¼ teaspoon ground black pepper
2 14-ounce cans low sodium beef broth
¼ teaspoon black pepper
¼ teaspoon salt
1 10.75-ounce condensed cheddar cheese soup
½ cup shredded cheddar cheese soup (2 ounces)

Optional (I did not use):
¼ teaspoon salt
¼ teaspoon ground black pepper
1 fresh Serrano chili pepper (seeded and finely chopped)
Dill pickle spears

1. In large skillet, cook meat, onion, and garlic over medium heat until meat is brown and onion is tender, stirring to break up meat as it cooks. Drain off fat. Put about ¼ cup water in pan, reheat, and scrape drippings into slow cooker.

2. In a 4- to 5-quart slow cooker, combine meat mixture, potatoes, carrot, ketchup, mustard, pepper, (chili pepper, salt, and black pepper). Stir in broth and soup.

3. Cover and cook on low-heat setting for 5 to 5 ½ hours. Top each serving with cheese. If desired, serve with pickles.