Want a super easy, yet completley filling soup that your family will love?

This soup recipe is going to be written down in my recipe book. I don’t write every recipe down, only the ones that a majority of my family approves! I just love it when I find one that’s a keeper.

Some soups are hard to serve as a meal because they aren’t quite filling enough. This soup is an exception. Hamburger, potatoes, a rich stock, cream, cheddar cheese and bacon  sets this soup a part so it can stand alone at dinner time.

If you are trying to watch your carbs or points, you could substitute cauliflower for the potato in this recipe very nicely. I intend to try this next time I make it!

Here is what you need:

1 lb browned ground beef

4 cups chicken stock

3 peeled and diced russet potatoes

2 cloves minced garlic

2 tsp salt (add more or less depending on your preference)

1 c. half and half

2 c. shredded cheddar cheese

2 c. water

6 slices of bacon, fried and crumbled

1 12 oz bag of frozen Mirepoix mix (in the frozen veggie section it’s a mix of chopped onion, celery and carrot)

3 TB butter

Just in case you don’t know what Mirepoix mix is, here is a photo. My mom introduced me to this and it is such an easy way to get a quick soup started! I keep several packages in my freezer now so that I have it on hand whenever I need to make a quick soup.

Here is what you do:

1. Melt 3 TB butter in your soup pot on medium heat
2. Add frozen bag of Mirepaux mix
3. Stir and let sautee for about 10 minutes on medium heat
4. Add 4 cups chicken stock and 2 cups of water, bring to a boil
5. Add potatoes & garlic, let simmer for about 10 minutes on medium heat or until potatoes are tender
6. Blend with a hand blender in your soup pot (take off of heat and be careful to watch splattering as it is very HOT) or blend about 2 cups of the soup in a blender. You do not want to blend all of the potato, but you want to blend enough so that your soup is super creamy and thick.
7. Add browned ground beef to the soup. Heat through.
8. On medium-low heat, add 1 cup half and half and 2 cups of cheddar cheese. Do not let boil as the half and half will curd. Heat on medium – low heat just enough so that the soup is warm.
9. Serve with crumbled bacon on top.

Don’t forget to PIN this recipe so you can find it later!

Want to make dinner tonight extra special? Make your table centerpiece a stack of games! During dinner time choose one game to play as a family either while you eat or when you are done. We did this and my kids really loved having this extra fun time as a family!

Want more soup recipes?

Sausage, Kale and Potato Soup

“Un”Stuffed Cabbage Soup- GF and WW recipe