Foodie Friday! Yam's Cheeseburger Soup

I have known Amy for 19 years.  She started at MCC at the same time I did.  We had cubicles right next to each other.  She had 3 wooden blocks on her desk that spelled out her name:  A-M-Y. 

Anytime she was away from her desk and I walked by I would rearrange the letters.  Once in a while I changed them to read "May", but 99% of the time I renamed her "Yam."  And that name has stuck since then (much to her dismay I am sure.) Of course, when she came back to her desk she knew who had been there. 

She would often bring cheeseburger soup when we had department potlucks.  She would share the recipe and I would lose it.  With the fall weather coming and the days getting cooler I was hungry for her cheeseburger soup and asked her to email the recipe to me (again).

She said I could share the recipe.  I think you'll love it as much as I do.

Here it is:

Amy's Cheeseburger Soup

1 lb hamburger

2 cups cubed potatoes

1 cup carrots

1 cup celery

1 cup onion

1 can cream of mushroom soup

1 can water

1 can milk

1/2 lb Velveeta

1-1/2 tsp Tabasco (optional)

Brown hamburger and add all ingredients except cheese to crockpot. 

Cook on low for 8 hours or high for 4 hours. 

(Can also cook on stovetop for 2 hours).

About 15 minutes prior to serving, cube Velveeta and stir in to melt.

I made this last week on a cool rainy day and it was the perfect thing to have ready for dinner.  I bought cream of mushroom soup specifically for this recipe, but when it came time to make it I searched the pantry 3 times and couldn't find it, so used cream of chicken soup instead.  It tasted great, so I think it is very forgiving - you could probably even use cream of celery as it does have celery in it. 

Thanks Yam for sharing (again).

This recipe is now on a recipe card.. in my recipe book. No more losing it!

Happy Friday!