Welcome to my virtual kitchen!

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I hope you enjoy your visit here, whether it’s your first time or your 30th. I first started sharing my recipes as Facebook Notes, until my friends began asking how they could share them with their friends; so I gathered my courage and tiptoed into the world of blogging via Tumblr. As interest in my blog started “cooking,” my wonderful hubby set me up at WordPress with my own domain. (All the content from my previous blog moved here as well.) Let me know what you think, and be sure to bookmark it for future reference!

My other hobby, scrapbooking, is also documented at WordPress here.

Cheeseburger Paradise Soup

Laura B1 Comment

This recipe began with a cooking video that snuck into my Facebook feed, and had me drooling. I sent the video to hubby and he said “yes!” So I figured out my own version and served it tonight with some crispy toasted baguette. It was delish! It is somewhat similar to my Bacon Cheeseburger Soup, but different enough it deserved its own recipe.

  • 1 lg pkg diced potatoes with onion & peppers (AKA “Potatoes O’Brien”)
  • 1 lb ground beef
  • 32 oz chicken broth
  • 1 8 oz brick cream cheese (I used low-fat)
  • 2 cups shredded sharp cheddar
  • 1 tbsp Italian seasoning (or other seasoning blend)
  • Salt and black pepper to taste

Brown ground beef in large pot, slow cooker, or pressure cooker; drain if needed. Add some broth to deglaze the pot if needed. Add vegetables, rest of broth, and seasonings. Stir well, until any remaining grease is absorbed by vegetables. Cook until vegetables are done (I did 5 minutes in my Instant Pot). Remove from heat and stir in cheeses until fully incorporated. Can blend slightly with immersion blender for thicker texture if desired.