now that it is getting cold, its the perfect time to break out the crock pot and make some hearty and warming soups!! also a great time to run by panera and pick up some sour dough bread bowls to serve these soups in! enjoy!
Better Homes and Gardens
1 pound of ground beef
1/2 cup of chopped onion (about 1 medium onion)
2 gloves of garlic, chopped
2 medium russet potatoes, peeled and cut into 1/2-inch pieces
1/2 cup of sliced carrot
1/4 cup of ketchup
2 tablespoons of yellow mustard
1 fresh serrano chili pepper, seeded and finely chopped
1/4 teaspoon of salt
1/4 teaspoon of black pepper
2 14-ounce cans of beef broth
1 10.75-ounce can of condensed cheddar cheese soup
1/2 cup shredded cheddar cheese
Dill pickle spears
1. In a large skillet, cook meat, onions, and garlic over medium heat until meat is brown and onion is tender. Stir to break up the meat as it cooks. Drain off fat.
2. In a crock pot, combine meat and onions, potatoes, carrots, ketchup, mustard, chile pepper, salt, and black pepper. Stir in broth and soup.
3. Cover and cook on low-heat setting for 10-11 hours or on high heat setting for 5-5 1/2 hours.
4. Top each serving with shredded cheese. If desired, serve with a pickle spear.