CHEESEBURGER SOUP

I must be cold today! I’m on a soup kick lately. This recipe came from my Mother in Law. She was a great cook, and often fed many, many people at a time. In fact I rarely remember a day that she wasn’t slaving over a stove for family that dropped in. This is quick, easy & delicious. If your family doesn’t like corn, you could substitute green beans instead. Use your imagination. You can also use plain diced tomatoes instead of the ones containing green chilies, if your family doesn’t care for spicy foods. Try it….I promise you will like it.

 Ingredients:
2 pounds ground beef
 1 medium onion, chopped
 Salt, pepper and garlic powder to taste
1-1/2 cups cubed peeled potatoes
 1-1/2 cups water
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) condensed cheddar cheese soup, undiluted
 1 can (10-3/4 ounces) condensed cream of asparagus soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10 ounces) diced tomatoes and green chilies
 2 cups half-and-half cream
1 cup grated cheddar for the top.

 Directions:

In a soup kettle or Dutch oven, cook beef, onion, salt, pepper and garlic powder over medium heat until meat is no longer pink; drain. Add potatoes and water; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the potatoes are tender. Add the corn, soups and tomatoes; mix well. Bring to a boil. Reduce heat. Stir in cream; heat through but do not boil.

 To cut down on the spiciness of Zesty Cheeseburger Soup, use a 14-1/2 ounce can of plain diced tomatoes instead of diced tomatoes and green chilies.