So first off, let me explain the reasons for my 2 week hiatus from blogging. I could go into details about the where’s and whys of it all…but truthfully it’s about what you would expect from a mom. But most of all, there have been no recipes to blog because I have not been cooking and I have just been stupid busy with child rearing and carpool and trying to keep it all together. And frankly, I am barely managing even now. Sure, I get by. We all do most days, right? But man, these days I feel like I am running through the woods with my pants on fire, being beaten with reeds. (Yes that is totally a line from my all time favorite show…Designing Women.) Anyway, finding time to sit down and blog a recipe is a challenge sometimes and it is an even bigger challenge when mama ain’t cookin. But…I’m back!!! I hope you are ready to get in the kitchen and cook up some hella good recipes. The ones I have coming do not disappoint!!!

Now today, I have a DELICIOUS soup recipe.
I found it on http://lecremedelacrumb.com.
Ya’ll know I love soup right? I am seeing more and more that I may or may not have an addiction. I am intrinsically drawn to soup recipes. I am not sure why that is. I guess because it is relatively uncomplicated. Maybe it’s the comfort a bowl of soup provides, especially one a blustery winter day? Make some cornbread or rolls and you have supper!! Chili and a pot of beans definitely fall in that same category in my heart. I guess it’s no mystery that I would crave a meal that is simple and comforting. No wonder why I would fix things for supper that lead to feel good, warm fuzzies. Life gets crazy and chaotic, goes at warp speed and I am constantly looking for ways to soften the blow. My life is by no means awful, so let me make it clear…I am not complaining. But I am above all practical and realistic. I have people who need to be fed every evening and what I feed them may as well taste good and maybe even pack a nutritional punch, without reinventing the wheel or require I dirty 10 pots and pans (though Lord knows I do that too sometimes). And maybe that is the reason in the nutshell I simply ADORE soups. They are practical. And this recipe is a real pleaser from the ease of getting it started (which for me is the biggest challenge sometimes) to the taste it delivers…it is pretty wonderful. So maybe if you are looking for a good recipe to try, out this one on your “to try” list.

Crockpot cheeseburger soup adapted from Cream de la Crumb

stuff you need~

3 cups chicken broth
1/2 cup onion, diced
4 cups chopped and peeled potatoes (I used steam and mash potatoes from ore Ida)
1 stalk celery, chopped
3/4 cup shredded carrot (about 1 carrot)
1 teaspoon dried basil
1 teaspoon dried parsley
1 pound ground beef
4 tablespoons butter
1/4 cup flour
1 1/2 cups half and half or heavy cream
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup sour cream
2 cups shredded cheddar

Optional…bacon bits or green onions for serving.

what to do with the stuff~

In a slow cooker, add potatoes, celery, carrot, basil and parsley and chicken broth. Give it a stir and then cook it on low for 5-6 hours or high for 3-4.

my trusty ole steam and mash…I ❤️ them

how they start out

after they cook down. A little visual never hurts…

Ok! Now, about 30 minutes before you are ready to eat, brown your ground meat (which you can ABSOLUTELY do ahead of time). In a separate skillet, melt your butter. Whisk in the flour and stir until the flour and butter are combined…a nice light roux or blond roux if you will. Whisk in the half and half OR heavy cream. Let it come to a bubbling simmer and simmer until the mixture is thick, creamy and luscious. Remove from heat. Stir in the garlic powder, salt and pepper. Now, add the sour cream to the mix. Mmmmmm….

oh creamy goodness…you will make this soup so yummy.
Now you are almost at the homestretch!! Stir in the browned ground beef and the creamy mixture into your crockpot. Stir in the shredded cheddar.

are you picking up on how delish this looks?!

Now, put the lid on the crockpot and let it cook on low for about 30 minutes. I served this soup with some frozen rolls that I just thawed and allowed to rise and then baked. My precious 9 year old aka my sugar cookie, absolutely devoured this. I loved it and found it to be as comforting and yummy as I wanted it to be. I hope your peeps love it as well!! Enjoy my friends!!!