“Shhh! I gotta focus. I’m shifting into soup mode.”
– George, in “The Soup Nazi”
I love soup.
When the weather dips below 75 degrees I am in full blown soup mode. My husband hates soup season. Unless it involves hamburger meat and zero beans. I kind of burned him out on another soup fave- Taco Soup. I love it when I make a recipe that the male population in my household actually packs up for lunch the next day and begs for more when they come home from basketball practice. It feeds my inner Martha Stewart and makes me stick my chest out. Oh yeah.
“You can’t eat this soup standing up, your knees buckle.”
– Jerry, in “The Soup Nazi”
1 lb browned lean hamburger meat
1pkg southern style frozen hashbrowns
1 can mild Rotel
2lb loaf of Velveeta cheese- I use 2%
1 chopped onion
30 oz of chicken broth
salt & pepper
While browning hamburger meat, spray crock w/ cooking spray. Add hashbrowns, Rotel cheese (cubed), onion, and broth to crockpot. Once meat is brown, drain grease and then add meat to crockpot. Stir well. Add salt and pepper to taste Cook on low 4-6 hours or high 2-3. Stir occasionally. Garnish w/ cheddar cheese or bacon! Yum!
Let me know what you think!
ShaRhonda Crow blogs at The Four Crows.